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

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, apple cider cupcakes & salted caramel buttercream. One of my favorites food recipes. For mine, I will make it a bit tasty. 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 is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Apple Cider Cupcakes & Salted Caramel Buttercream is something that I have loved my whole life. They’re nice and they look wonderful.

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

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