Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, apple cider cupcakes & salted caramel buttercream. It is 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 favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Apple Cider Cupcakes & Salted Caramel Buttercream is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Take cupcakes
2. Get 2 eggs
3. Make ready 1 2/3 cup all purpose flour
4. Prepare 1 cup apple cider
5. Get 2/3 cup sugar
6. Get 1/2 cup butter, softened
7. Get 2 tsp baking powder
8. Take 1 tsp cinnamon
9. Take 1/2 tsp salt
10. Make ready 1 tsp vanilla extract
11. Get frosting
12. Take 1/2 cup butter softened
13. Take 1/2 cup shortening
14. Make ready 1/2 bag Kraft caramels, melted with 2 tbsp water
15. Take 1 tsp salt
16. Make ready 4 cup powdered sugar
17. Get 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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