Apple Cider Cupcakes with Salted Caramel Frosting

Ingredients for the Cake:

     2 eggs

    1 2/3 c.  flour

    1 cup apple cider

    2/3 cup sugar

    1/2 cup butter, softened

    2 tsp. baking powder

    1 tsp. cinnamon

    1/2 tsp. salt

    1 tsp. vanilla

Ingredients for the Buttercream:

    1/2 cup butter, softened

    1/2 cup shortening

    1/2 bag kraft caramels, melted with 2 tbsp. water

    1 tsp. salt

    4 cup powdered sugar

    1-2 tbsp. milk for thinning, if necessary

Directions for Cupcakes: 

1.  Whisk together all ingredients.

 2.  Fill cupcake liners 2/3 full and bake at 350 degrees for 19 minutes.

Directions for the Buttercream:

1.  In a stand mixer, cream together the butter and shortening.

 2.  Add the powdered sugar and the caramel alternately (add the salt in with the caramel), mixing after each addition.

3.  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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