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Wednesday, October 17, 2018

Salted Caramel Apple Cupcakes

You all know that I would love to make every post pumpkin spice something this time of year but I felt the need to switch it up a bit and I am so glad I did! These Salted Caramel Apple Cupcakes scream fall!




The cupcake itself isn't too sweet which is good because obviously the frosting is! I mean what frosting isn't tooth achingly (yep that's a word now) sweet! But don't worry because the sprinkle of sea salt on top really balances everything out!






Salted Caramel Apple Cupcakes-

Cupcakes-

2 Eggs
1 2/3 Cups All Purpose Flour
1 Cup Apple Cider
2/3 Cup Sugar
1/2 Cup Butter (softened)
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1 Teaspoon Vanilla

Pre- heat oven to 350 degrees. Cream together the butter and sugar in a stand mixer. Add the eggs and vanilla. Mix until fully incorporated. Mix all dry ingredients in a separate bowl. Combine dry ingredients with wet ingredients. Add apple cider. Fill lined muffin tins 3/4 of the way full and bake for 15-17 min.

Salted Caramel Frosting-

1 Cup Salted Butter (softened)
4 Cups Powdered Sugar
1 Teaspoon Vanilla
3/4 Cup Caramel Sauce
Coarse Sea Salt, for sprinkling at the end

In the bowl of stand mixer fitted with the paddle attachment, whip the butter on medium high speed until pale and fluffy. Add powdered sugar and mix on low until mixture comes together. Add caramel and vanilla. Mix until fully combined. Frost cupcakes once completely cool. Sprinkle with sea salt and top with a caramel candy!



Enjoy!

xx, Prosecco and Projects




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