Vegan Apple Cider Cupcakes!

We had these today at the christmas party...OMG! They are amazing!
Apple Cider Cupcakes with "Buttercream" Frosting
From Vegan Cupcakes Take Over the World

Makes 12 cupcakes

2 c apple cider
1 T agar flakes or agar powder
2 cinnamon sticks
1/2 t whole cloves
1/2 t allspice
1/2 c apple butter
1/4 c maple syrup
3/4 c granulated sugar
1/3 c vegetable oil
2 t apple cider vinegar
1 t vanilla extract
1 1/3 c all-purpose flour
1/2 t baking powder
1 t baking soda
1/4 t salt
Cinnamon sugar or ground cinnamon for sprinkles

Preheat oven to 350F. Line muffing tray with cupcake liners. Place apple cider, agar, cinnamon sticks, cloves, and allspice in a small saucepan. If using agar flakes, let soak for 10 minutes. If using powder, proceed.

Sift together flour, baking soda, baking powder and salt.

In a separate bowl, mix together the apple butter, maple syrup, sugar, vegetable oil, apple cider vinegar and vanilla.

Bring the apple cider mixture to a boil, then lower heat to bring it to a low rolling boil, careful not to boil over. Boil for about 15 minutes until the cider is reduced to 1 1/4 cups and the agar is dissolved. (If the cider hasn't reduced enough, boil longer. If reduced too much, add more cider to make up difference.) Stir frequently because the agar tends to stick to the side of the pan.

Strain the apple cider and discard spices. Let cool and add to apple butter mixture and mix well. Add the flour mixture to the wet ingredients in small batches. Mix well after each addition.

Spray the cupcake liners with non-stick cooking spray. Fill each liner 3/4 full with batter.

Bake for 22-25 minutes until toothpick inserted comes out clean.
Transfer to cooling rack and let cool completely before frosting.

"BUTTERCREAM" FROSTING

1/2 non-hydrogenated shortening
1/2 non-hydrogenated margarine (Earth Balance)
3 1/2 c confectioner's / powdered sugar, sifted
1 1/2 t vanilla extract
1/4 c plain soy milk or soy creamer

Beat the shortening and margarine together until combined and fluffy. Add sugar and beat for 3 minutes. Add the vanilla and soy milk and beat for 5-7 more minutes.

Makes about 4 cups of frosting