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

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, apple cider cupcakes & salted caramel buttercream. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Apple Cider Cupcakes & Salted Caramel Buttercream is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Apple Cider Cupcakes & Salted Caramel Buttercream is something that I have loved my whole life.

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

The ingredients needed to make Apple Cider Cupcakes & Salted Caramel Buttercream:
  1. Take cupcakes
  2. Take 2 eggs
  3. Take 1 2/3 cup all purpose flour
  4. Make ready 1 cup apple cider
  5. Get 2/3 cup sugar
  6. Make ready 1/2 cup butter, softened
  7. Make ready 2 tsp baking powder
  8. Get 1 tsp cinnamon
  9. Get 1/2 tsp salt
  10. Prepare 1 tsp vanilla extract
  11. Take frosting
  12. Make ready 1/2 cup butter softened
  13. Get 1/2 cup shortening
  14. Prepare 1/2 bag Kraft caramels, melted with 2 tbsp water
  15. Get 1 tsp salt
  16. Prepare 4 cup powdered sugar
  17. Get 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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