Apple Cider Cupcakes & Salted Caramel Buttercream
Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive 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.
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To get started with this particular 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.
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Ingredients and spices that need to be Take to make Apple Cider Cupcakes & Salted Caramel Buttercream:
- cupcakes
- 2 eggs
- 1 2/3 cup all purpose flour
- 1 cup apple cider
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- frosting
- 1/2 cup butter softened
- 1/2 cup shortening
- 1/2 bag Kraft caramels, melted with 2 tbsp water
- 1 tsp salt
- 4 cup powdered sugar
- 1 tbsp milk for thinning if needed (or 2 tbsp)
Instructions to make 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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