Apple Cider Cupcakes & Salted Caramel Buttercream
Cooking Instructions
- 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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