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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, apple cider cupcakes & salted caramel buttercream. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To get started 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 can achieve it.

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