Hey everyone, it is Drew, welcome to our recipe site. 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 am going to make it a little bit unique. This will be really delicious.

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

featured in Homemade Apple Cider And Apple Cider Cupcakes. Shank explains that apple cider donuts available at Weaver's Orchard inspired her cider cupcake recipe. "I do love using local ingredients in baking. We live in a fantastic area for local ingredients.

To get started with this particular recipe, we have to prepare a few components. You can cook apple cider cupcakes & salted caramel buttercream using 17 ingredients and 6 steps. Here is how you cook it.

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

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

Make cupcakes: In large bowl, cream together butter and sugar. Make Frosting: Put the apple cider in a small pan and bring to a boil over high heat. These cupcakes have all the flavor of apple cider and are perfect for this time of year. If you use fresh apple cider, they taste even more amazing!

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.

Top them off with some apple cider frosting and you are. Guys, I want to inundate you with Fall recipes, because OH MY So Apple cider donut cupcakes it is, and if you want my personal opinion they taste even better. Frost cupcakes and garnish each cupcake with a few walnuts if you like. For this I used an apple cider cupcake recipe found here and substituted Crispin Natural Hard Apple Cider (I chose this cider because it tastes more like apples than various other hard ciders out there. Autumn-inspired cupcakes featuring warm cinnamon and sweet/tart apple flavors.

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