Steps to Make Ultimate Apple Cider Cupcakes & Salted Caramel Buttercream

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, apple cider cupcakes & salted caramel buttercream. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Apple Cider Cupcakes & Salted Caramel Buttercream is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Apple Cider Cupcakes & Salted Caramel Buttercream is something which I have loved my entire life. They’re fine 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 can achieve that.

The ingredients needed to make Apple Cider Cupcakes & Salted Caramel Buttercream:

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