Hello, I’m Jane. Today, I will show you a way to make apple cider cupcakes & salted caramel buttercream recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Apple Cider Cupcakes & Salted Caramel Buttercream Recipe
Apple Cider Cupcakes & Salted Caramel Buttercream is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Apple Cider Cupcakes & Salted Caramel Buttercream is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must 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:
- Prepare cupcakes
- Prepare 2 eggs
- Get 1 2/3 cup all purpose flour
- Make ready 1 cup apple cider
- Prepare 2/3 cup sugar
- Take 1/2 cup butter, softened
- Prepare 2 tsp baking powder
- Make ready 1 tsp cinnamon
- Prepare 1/2 tsp salt
- Prepare 1 tsp vanilla extract
- Make ready frosting
- Make ready 1/2 cup butter softened
- Make ready 1/2 cup shortening
- Make ready 1/2 bag Kraft caramels, melted with 2 tbsp water
- Get 1 tsp salt
- Prepare 4 cup powdered sugar
- Make ready 1 tbsp milk for thinning if needed (or 2 tbsp)
Instructions to make Apple Cider Cupcakes & Salted Caramel Buttercream:
- For cupcakes: Whisk together all ingredients.
- Fill cupcake liners 2/3 full and bake at 350º for 19 minutes.
- For buttercream: In a stand mixer, cream together the butter and shortening.
- Add the powdered sugar and the caramel alternately (add the salt in with the caramel), mixing after each addition.
- Add milk, by the tbsp. as needed for thinning
- *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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