Apple Cider Cupcakes
 
with Salted Caramel Frosting

Makes 24 cupcakes

Ingredients for the Cupcakes

One 15.25 oz Pillsbury Golden Butter Cake Mix
1 cup Apple Cider (I used Green Mountain Naturals Apple Cider)
1/3 cup butter, room temperature
3 large eggs, room temperature
2 tablespoons apple pie spice

Directions for the Cupcakes

Preheat the oven to 350°F and line a muffin tin with cupcake liners. Spray the pan and liners very lightly with cooking spray.

In a large bowl, combine cake mix, apple cider, butter chopped into chunks, eggs, and apple pie spice. Stir vigorously or mix until just combined with a hand mixer on medium speed.

Distribute the cake batter among 24 cupcake wells. Bake for 20-22 minutes, or until the cupcakes spring back when lightly touched with a finger.

Allow to cool completely before frosting.

Ingredients for Salted Caramel Buttercream

1 “stick” or cup of butter flavored vegetable shortening
1 stick or 1/2 cup of unsalted butter
5 cups powdered sugar, sifted
1 tablespoon pure vanilla extract
6 tablespoons Salted Caramel Sauce (I used CC Made)
2-4 tablespoons heavy cream

Directions for Salted Caramel Buttercream

Whip butter and vegetable shortening together until well mixed and light and fluffy. Sift the powdered sugar, then add one cup at a time, mixing after each addition.

Scrape the bowl down after each addition. When all the sugar is completely mixed in, add the vanilla extract and salted caramel sauce and mix them in.

Add heavy cream, one tablespoon at a time, until frosting reaches desired consistency.

Ingredients for Apple toppers

24 red and green gum balls
1 large tootsie roll
1 green airhead candy
white candy melts

Directions for assembling Apple toppers

Unwrap each of the gum balls and set them on a paper towel.

Use sharp, clean scissors to cut slices of tootsie roll, and further cut into 24 small, square “stems”. Set aside.

Use scissors to cut 24 leaf shapes from the green airhead candy and set aside.

Heat a handful of white candy melts in a small glass bowl, 30 seconds at a time, until when stirred with a spoon, the melts turn into a paste.

Use a toothpick to dab a bit of candy melt onto the gumball, then place a stem and leaf in the melted chocolate. The candy melts act as a bit of glue to hold the stem and leaf on the gumball.

Set each “apple” back on the paper towel, and allow it to set for at least 20 minutes.

After the cupcakes are frosted, place one apple in each cupcake.

Cupcakes can be refrigerated for up to 2 days.