Cinnamon Cupcakes with Apple Cider Buttercream and Salted Caramel Drizzle
makes 24 cupcakes
ingredients:
cinnamon cupcakes:
4 egg whites
3/4 Cup sour cream
3/4 Cup buttermilk
2 teaspoons vanilla
1/3 Cup vegetable oil
1 teaspoon almond extract
1 Tablespoon cinnamon
1 box Duncan Hines White Cake mix
apple cider buttercream
2 sticks of unsalted butter (1 cup)
1 Tablespoon vanilla
2-3 packets Apple Cider mix (.74oz each)
1/4 Cup heavy cream
pinch of salt
4-6 Cups powdered sugar
salted caramel & sprinkle of sea salt
method:
to make the cake:
1. Preheat the oven to 325 degrees (convection bake). Prep cupcake pans with cupcake liners. Set aside.
2. In a medium bowl, whisk together sour cream, buttermilk, oil, vanilla, extracts, and cinnamon. When thoroughly combined, sift in white cake mix, and then stir until uniform. Don't overmix, but make sure all the dry ingredients have been incorporated. Batter will be thick.
3. Fill cupcakes, using an ice cream scoop with a trigger release, half full, until batter is divided between 24 cupcakes evenly.
4. Bake for 15-17 minutes, or until cupcakes spring back in the middle. Do not overbake. Should not be golden. :)
5. Let cool in pan for a minute, then carefully transfer to a wire rack to cool completely before frosting.
to make the buttercream:
1. In the bowl of a stand mixer fitted with a paddle attachment, add 2 sticks of butter, cold, and mix on medium until butter is soft.
2. In a separate small bowl, whisk together vanilla, apple cider mixes, and heavy whipping cream.
3. With the mixer on slow speed, add in wet ingredient mixture, then the salt, and mix until thoroughly combined, about a minute.
4. Slowly add in powdered sugar, a half cup at a time, until your desired consistency is reached. If you get too thick, add in more heavy cream. If too thin, add in more powdered sugar. Taste, and adjust flavors to your liking (more vanilla, more cider mix, etc)
Frost cupcakes with Wilton 1M tip in a rosette, then drizzle with salted caramel and top with sea salt if desired.
Recipe source: Baking with Blondie
makes 24 cupcakes
ingredients:
cinnamon cupcakes:
4 egg whites
3/4 Cup sour cream
3/4 Cup buttermilk
2 teaspoons vanilla
1/3 Cup vegetable oil
1 teaspoon almond extract
1 Tablespoon cinnamon
1 box Duncan Hines White Cake mix
apple cider buttercream
2 sticks of unsalted butter (1 cup)
1 Tablespoon vanilla
2-3 packets Apple Cider mix (.74oz each)
1/4 Cup heavy cream
pinch of salt
4-6 Cups powdered sugar
salted caramel & sprinkle of sea salt
method:
to make the cake:
1. Preheat the oven to 325 degrees (convection bake). Prep cupcake pans with cupcake liners. Set aside.
2. In a medium bowl, whisk together sour cream, buttermilk, oil, vanilla, extracts, and cinnamon. When thoroughly combined, sift in white cake mix, and then stir until uniform. Don't overmix, but make sure all the dry ingredients have been incorporated. Batter will be thick.
3. Fill cupcakes, using an ice cream scoop with a trigger release, half full, until batter is divided between 24 cupcakes evenly.
4. Bake for 15-17 minutes, or until cupcakes spring back in the middle. Do not overbake. Should not be golden. :)
5. Let cool in pan for a minute, then carefully transfer to a wire rack to cool completely before frosting.
to make the buttercream:
1. In the bowl of a stand mixer fitted with a paddle attachment, add 2 sticks of butter, cold, and mix on medium until butter is soft.
2. In a separate small bowl, whisk together vanilla, apple cider mixes, and heavy whipping cream.
3. With the mixer on slow speed, add in wet ingredient mixture, then the salt, and mix until thoroughly combined, about a minute.
4. Slowly add in powdered sugar, a half cup at a time, until your desired consistency is reached. If you get too thick, add in more heavy cream. If too thin, add in more powdered sugar. Taste, and adjust flavors to your liking (more vanilla, more cider mix, etc)
Frost cupcakes with Wilton 1M tip in a rosette, then drizzle with salted caramel and top with sea salt if desired.
Recipe source: Baking with Blondie
Advertisement