Apple Cider Cupcakes & Salted Caramel Buttercream
Apple Cider Cupcakes & Salted Caramel Buttercream

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, apple cider cupcakes & salted caramel buttercream. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Apple Cider Cupcakes & Salted Caramel Buttercream is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Apple Cider Cupcakes & Salted Caramel Buttercream is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook apple cider cupcakes & salted caramel buttercream using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Apple Cider Cupcakes & Salted Caramel Buttercream:
  1. Prepare cupcakes
  2. Get 2 eggs
  3. Get 1 2/3 cup all purpose flour
  4. Take 1 cup apple cider
  5. Get 2/3 cup sugar
  6. Take 1/2 cup butter, softened
  7. Make ready 2 tsp baking powder
  8. Get 1 tsp cinnamon
  9. Make ready 1/2 tsp salt
  10. Take 1 tsp vanilla extract
  11. Prepare frosting
  12. Make ready 1/2 cup butter softened
  13. Take 1/2 cup shortening
  14. Prepare 1/2 bag Kraft caramels, melted with 2 tbsp water
  15. Take 1 tsp salt
  16. Take 4 cup powdered sugar
  17. Prepare 1 tbsp milk for thinning if needed (or 2 tbsp)
Steps to make Apple Cider Cupcakes & Salted Caramel Buttercream:
  1. For cupcakes: Whisk together all ingredients.
  2. Fill cupcake liners 2/3 full and bake at 350º for 19 minutes.
  3. For buttercream: In a stand mixer, cream together the butter and shortening.
  4. Add the powdered sugar and the caramel alternately (add the salt in with the caramel), mixing after each addition.
  5. Add milk, by the tbsp. as needed for thinning
  6. *The caramel is a little tricky just in that it needs to be the right temperature– warm enough that it's still liquid and can blend into the buttercream, but not so hot that it melts the butter making everything too thin. Evaluate the buttercream at about 4 tbsp of caramel– if it's getting way too thin, stop adding caramel or add more powdered sugar. I found that 6 Tbsp. was perfect for my batch.

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