🍎 Apple Cider Cupcakes 🍎
✨ These Apple Cider Cupcakes are a delightful fall treat with reduced apple cider, cinnamon sugar, and a decadent apple cider buttercream topped with apple cider caramel sauce. Perfect for autumn gatherings or a cozy indulgence!
Ingredients:
For Reduced Apple Cider:
3 cups (24oz) apple cider 🍏
For Apple Cider Caramel:
1 cup (200g) granulated sugar 🍬
1/4 cup (56g) salted butter, room temperature 🧈
1/4 cup (60mL) heavy cream, room temperature 🥛
1/4 cup (60mL) reduced apple cider 🍏
For Apple Cider Buttercream:
3/4 cup (150g) light or dark brown sugar, lightly packed 🍂
1/4 cup (30g) all-purpose flour 🌾
1/4 tsp fine sea salt 🧂
3/4 cup (6oz) apple cider (or apple juice + 1/2 tsp cinnamon) 🍏
1 1/2 cup (340g) unsalted butter, room temperature 🧈
2 tsp vanilla bean paste (or vanilla extract) 🍦
For Apple Cider Cupcakes:
1 1/2 cup (180g) all-purpose flour 🌾
3/4 cup (150g) light brown sugar, lightly packed 🍂
1/2 tsp cinnamon 🌰
1/4 tsp nutmeg 🌰
1/2 tsp baking powder 🧁
1/4 tsp baking soda 🧁
1/4 tsp fine sea salt 🧂
1/2 cup (120mL) canola oil (or vegetable oil) 🌻
1 large egg, room temperature 🥚
2 tsp vanilla bean paste (or vanilla extract) 🍦
3/4 cup (180mL) reduced apple cider 🍏
For Cinnamon Sugar:
1 cup (200g) granulated sugar 🍬
1 tsp cinnamon 🌰
Instructions:
1️⃣ Prepare Reduced Apple Cider:
Place the apple cider in a medium pot over medium-low heat. Simmer for 20-30 minutes until reduced to 1 cup. Pour into a heat-resistant measuring cup to check.
2️⃣ Make Apple Cider Caramel:
Combine granulated sugar, salted butter, and heavy cream in a saucepan. Cook over medium heat, stirring constantly, until it reaches a golden caramel color.
Stir in reduced apple cider. Pour into a heat-safe jar and let it cool completely.
3️⃣ Prepare Apple Cider Buttercream:
In a saucepan, whisk together brown sugar, flour, and salt. Gradually add apple cider and whisk until smooth.
Cook over medium heat, stirring continuously, until the mixture thickens like custard (3-5 minutes). Cool to room temperature.
Beat butter until pale and fluffy. Gradually add cooled custard and vanilla. Mix until smooth. Optionally, switch to a paddle attachment and mix on low speed to remove excess air.
4️⃣ Bake the Cupcakes:
Preheat oven to 350°F (177°C) (325°F/163°C for conventional). Line 12 muffin tins with cupcake liners.
In a bowl, mix flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
Add oil, egg, and vanilla extract. Beat until combined. Stir in reduced apple cider until smooth.
Fill cupcake liners 2/3 full. Bake for 17-18 minutes until puffed and springy. Cool in the pan for 10 minutes, then transfer to a cooling rack.
5️⃣ Prepare Cinnamon Sugar:
Combine granulated sugar and cinnamon in a bowl.
Once cupcakes are completely cool, remove liners and toss cupcakes in cinnamon sugar.
6️⃣ Assemble:
Pipe buttercream onto cooled cupcakes.
Drizzle with apple cider caramel sauce.
7️⃣ Serve fresh or slightly chilled.
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