Step-by-Step Guide to Prepare Quick Apple Cider Cupcakes & Salted Caramel Buttercream

Apple Cider Cupcakes & Salted Caramel Buttercream.

Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, apple cider cupcakes & salted caramel buttercream. It is one of my favorites. 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 popular of recent trending meals in the world. It is enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They are fine and they look fantastic. Apple Cider Cupcakes & Salted Caramel Buttercream is something that I've loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:

1. {Prepare of cupcakes.
2. {Prepare 2 of eggs.
3. {Get 1 2/3 cup of all purpose flour.
4. {Make ready 1 cup of apple cider.
5. {Take 2/3 cup of sugar.
6. {Make ready 1/2 cup of butter, softened.
7. {Make ready 2 tsp of baking powder.
8. {Take 1 tsp of cinnamon.
9. {Make ready 1/2 tsp of salt.
10. {Prepare 1 tsp of vanilla extract.
11. {Make ready of frosting.
12. {Get 1/2 cup of butter softened.
13. {Get 1/2 cup of shortening.
14. {Make ready 1/2 bag of Kraft caramels, melted with 2 tbsp water.
15. {Get 1 tsp of salt.
16. {Prepare 4 cup of powdered sugar.
17. {Prepare 1 tbsp of 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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