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Caramel Apple Cider Cupcakes

Caramel Apple Cider Cupcakes

5 from 1 reviews

Sweet buttercream sits atop tender, soft cake with a creamy, gooey caramel center.  Drizzled with caramel and sprinkled with crushed walnuts to mirror your favorite childhood caramel apple.

Ingredients

Apple Cider Cupcakes

Green Apple Buttercream

Salted Caramel

Instructions

Apple Cider Cupcakes

  1. Preheat oven to 350°F.  Line a cupcake tin with liners and set aside.
  2. In a medium size mixing bowl, combine all-purpose flour, baking powder, salt, cinnamon, nutmeg and clove.  Whisk until combined and set aside.
  3. Cream together butter and sugar in a mixing bowl on medium speed.  Add eggs and vanilla, mix on medium speed for 1 minute, scraping down the sides of the bowl.
  4. Working in 3 batches alternate adding dry ingredients and apple cider, starting and ending with the dry ingredients.
  5. Mix on medium speed until incorporated, about 1 to 2 minutes.
  6. Using a large cookie scoop or spoon, fill the cupcake liners 2/3 of the way full.  Bake for 20-22 minutes.

Green Apple Buttercream

  1. Beat unsalted butter, on medium high speed for 2 minutes until pale yellow and fluffy.
  2. Add half the confectioners sugar and mix on low speed until incorporated.  Add remaining confectioners sugar and vanilla, mix on low and slowly increase speed to medium, scraping down the sides of the bowl.
  3. On low speed, add apple cider and cinnamon.  Incorporate on medium speed.
  4. Add cake dye colors in batches, mixing well before adding more cake dye gel until your desired color is achieved.

Salted Caramel:

  1. Add the granulated sugar, water and corn syrup to a heavy bottom, large sauce pan. Without stirring, cook over medium-high heat for 13-15 minutes until the mixture turns a dark amber. If working with a gas burner that has a ‘hot spot’, turn the pan throughout the cooking process so the sugar on the hot spot does not burn.
  2. Remove from heat and slowly stir in heavy cream. Mixture will bubble, be sure to use a large enough sauce pan and avoid getting any splatter on your skin. Stir until smooth.
  3. Return the pan to medium heat and cook until the mixture reaches 240F on the candy thermometer.
  4. Once the mixture reaches temperature, immediately remove from heat and stir in course salt. Stir in butter, one piece at a time, stirring until all butter has dissolved before adding the next cube.
  5. Will yield about 4 cups of caramel, allow to cool nearly completely (about 15-20 minutes) and add 1 1/2 cups caramel to a small piping bag. Cut off a large enough tip to fill the cupcakes, but not so large the caramel will drip all over in between cupcakes. Piping bag may be hot, have a kitchen towel available.

Assembly

  1. Using a cupcake corer tool, or large star piping tip, core the center of the cupcakes.  Fill with salted caramel.  Let settle, adding additional caramel if needed.
  2. Transfer buttercream to a large piping bag fitting with a large open star tip.  Pipe three swirls on top of each cupcake.
  3. Pipe a small circle of salted caramel on top of the buttercream and let drip over the sides.  Sprinkle with chopped walnuts

Notes