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

Hello everybody, hope you’re having an amazing day today. 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. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Apple Cider Cupcakes & Salted Caramel Buttercream is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Apple Cider Cupcakes & Salted Caramel Buttercream is something that I have loved my whole life. They’re fine and they look fantastic.

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

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