Hi, I am Laura. Today, I’m gonna show you how to make apple cider cupcakes & salted caramel buttercream recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Apple Cider Cupcakes & Salted Caramel Buttercream Recipe
Apple Cider Cupcakes & Salted Caramel Buttercream is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Apple Cider Cupcakes & Salted Caramel Buttercream is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. 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:
- Get cupcakes
- Make ready eggs
- Prepare all purpose flour
- Prepare apple cider
- Get sugar
- Take butter, softened
- Make ready baking powder
- Take cinnamon
- Prepare salt
- Take vanilla extract
- Take frosting
- Make ready butter softened
- Make ready shortening
- Take Kraft caramels, melted with 2 tbsp water
- Get salt
- Take powdered sugar
- Get milk for thinning if needed (or 2 tbsp)
Instructions to make Apple Cider Cupcakes & Salted Caramel Buttercream:
- 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.
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