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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, apple cider cupcakes & salted caramel buttercream. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

To get started with this recipe, we have to prepare a few ingredients. 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. Make ready eggs
  3. Take all purpose flour
  4. Take apple cider
  5. Take sugar
  6. Get butter, softened
  7. Take baking powder
  8. Make ready cinnamon
  9. Take salt
  10. Get vanilla extract
  11. Prepare frosting
  12. Prepare butter softened
  13. Prepare shortening
  14. Take Kraft caramels, melted with 2 tbsp water
  15. Make ready salt
  16. Take powdered sugar
  17. Prepare 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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