Steps to Prepare Gordon Ramsay Apple Cider Cupcakes & Salted Caramel Buttercream

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, apple cider cupcakes & salted caramel buttercream. It is one of my favorites food recipes. This time, 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 current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Apple Cider Cupcakes & Salted Caramel Buttercream is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook apple cider cupcakes & salted caramel buttercream using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Apple Cider Cupcakes & Salted Caramel Buttercream:

1. Make ready cupcakes
2. Prepare 2 eggs
3. Take 1 2/3 cup all purpose flour
4. Prepare 1 cup apple cider
5. Get 2/3 cup sugar
6. Prepare 1/2 cup butter, softened
7. Get 2 tsp baking powder
8. Make ready 1 tsp cinnamon
9. Prepare 1/2 tsp salt
10. Prepare 1 tsp vanilla extract
11. Get frosting
12. Prepare 1/2 cup butter softened
13. Make ready 1/2 cup shortening
14. Take 1/2 bag Kraft caramels, melted with 2 tbsp water
15. Make ready 1 tsp salt
16. Take 4 cup powdered sugar
17. Make ready 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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