Apple Cider Cupcakes & Salted Caramel Buttercream. Mix together brown sugar, melted butter, and white sugar in a stand mixer until thoroughly combined. Add flour, cinnamon, baking soda, and salt; mix until combined. In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
Repeat with the flour and cider, ending with the flour mixture. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture. Line standard muffin/cupcake tinwith paper or foil liners. You can cook Apple Cider Cupcakes & Salted Caramel Buttercream using 17 ingredients and 6 steps. Here is how you cook that.
Ingredients of Apple Cider Cupcakes & Salted Caramel Buttercream
- You need of cupcakes.
- Prepare 2 of eggs.
- It’s 1 2/3 cup of all purpose flour.
- You need 1 cup of apple cider.
- It’s 2/3 cup of sugar.
- You need 1/2 cup of butter, softened.
- You need 2 tsp of baking powder.
- Prepare 1 tsp of cinnamon.
- You need 1/2 tsp of salt.
- You need 1 tsp of vanilla extract.
- Prepare of frosting.
- It’s 1/2 cup of butter softened.
- You need 1/2 cup of shortening.
- Prepare 1/2 bag of Kraft caramels, melted with 2 tbsp water.
- You need 1 tsp of salt.
- You need 4 cup of powdered sugar.
- Prepare 1 tbsp of milk for thinning if needed (or 2 tbsp).
Bake until toothpick or skewer inserted into center comes out clean. The cupcakes themselves are full of fresh apple cider, a flavor that really comes through with every bite- giving them a warm, comforting, fruity taste. The cake reminds me of the apple cider donuts I so enjoy at the apple orchard, which makes them even more perfect. On another note- say a little prayer for my beloved camera.
Apple Cider Cupcakes & Salted Caramel Buttercream step by step
- 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..
How to Make Apple Cider Cupcakes This recipe starts with a box cake mix, but swaps the water for cider and adds some seasonings and spices to create a comforting fall flavor. Stir together dry cake mix, cinnamon, and nutmeg. Using a hand mixer, beat in apple cider, vegetable oil, eggs, and maple extract until incorporated. Apple Cinnamon Cupcakes with Cider Frosting If you have a sweet tooth and a love for autumn's favorite flavor duo, these cupcakes are for you. The light, tender, mildly sweet cakes, accented with apple and cinnamon, are the perfect base for the robustly sweet/tart, creamy frosting.
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