Apple Cider Cupcakes with Brown Sugar & Cinnamon Buttercream

I had run across a recipe for these cuppeycakes on Facebook. I knew I had to make them. Of course I can't just follow a recipe, I have to put my own spin on it. This is MY version of the recipe I ran across. They are GOOD!! Like.....I may of had 2 for breakfast good.

Apple Cider Cupcakes with Brown Sugar & Cinnamon Buttercream- Gluten Free

Ingredients

• Cupcakes:
• 2 eggs
• 1⅔ cup GF Flour
• 1 cup apple cider
• 1/3 cup apple sauce
• ⅔ cup sugar
• ½ cup unsalted butter, softened
• 2 tsp. baking powder
• 1 tsp. Pie Spice (cinnamon will also work)
• ½ tsp. salt
• 1 tsp. vanilla

• Frosting:
• 1 cup softened butter
• 3 cup powdered sugar
• ½ cup light brown sugar
• 1 tsp Pie Spice (cinnamon will also work)
• 2 tbsp apple cider
• 1 tsp vanilla

Instructions

Cupcakes:

Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs, vanilla and apple sauce. Mix until fully incorporated.

Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.

Line standard muffin/cupcake tin with paper or foil liners.

Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Frosting:

Whip butter, brown sugar, pie spice, and vanilla together with a mixer until light and fluffy.

Gradually add powdered sugar and mix until incorporated.

Add apple cider until you reach desired consistency (more for thinner frosting).

Transfer to piping bag and frost each cupcake once they have cooled.

BLACKBERRY BBQ CHICKEN- For the Slow Cooker

It's that time of year where it's too hot to cook. The slow cooker is your friend!!

Blackberry BBQ Chicken
Ingredients
 • 1 pound boneless, skinless chicken breasts
• 1/2 cup blackberry jam  (and 2 T for the end)
• 1/2 cup BBQ sauce ( and another squirt for the end) 



Directions 
1) Add chicken breasts to your slow cooker.
2) In a medium-sized bowl, create sauce by adding blackberry jam and  BBQ sauce. Stir to combine.
3) Spoon sauce over chicken.
4) Add lid and cook on “low” setting for 3-6 hours or until the chicken shreds easily. (The cooking time will depend on your slow cooker).
5) Shred chicken and put in a separate bowl. I then added a little of the "sauce" from the crock pot and some more blackberry jam (2 T) and another squirt of my bbq sauce. 

Serve over a gluten free bun, or with some chips, make it into nachos, roll it in a tortilla. There are SO many ways you can use this yummy chicken.