Recipe of Favorite Apple Cider Cupcakes & Salted Caramel Buttercream

Apple Cider Cupcakes & Salted Caramel Buttercream.

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, apple cider cupcakes & salted caramel buttercream. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Apple Cider Cupcakes & Salted Caramel Buttercream is one of the most popular of current trending meals on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions daily. They're fine and they look fantastic. Apple Cider Cupcakes & Salted Caramel Buttercream is something that I've loved my entire life.

To begin with this recipe, we must first prepare a few components. 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. {Make ready of cupcakes.
2. {Get 2 of eggs.
3. {Make ready 1 2/3 cup of all purpose flour.
4. {Make ready 1 cup of apple cider.
5. {Take 2/3 cup of sugar.
6. {Get 1/2 cup of butter, softened.
7. {Take 2 tsp of baking powder.
8. {Make ready 1 tsp of cinnamon.
9. {Get 1/2 tsp of salt.
10. {Get 1 tsp of vanilla extract.
11. {Get of frosting.
12. {Take 1/2 cup of butter softened.
13. {Make ready 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. {Make ready 4 cup of powdered sugar.
17. {Prepare 1 tbsp of 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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