These were pretty much to die for. Perfect for fall. Chuck got that eyes-rolled-back-in-the-head look when he tried them. I served them at our Halloween bash in all sorts of cheesy creepy embellishments, so I’m including the internet photo from which I got the recipe. 🙂
For the cupcakes:
- 2 eggs
- 1 2/3 cup flour
- 1 cup apple cider
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla
For the frosting:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/2 bag Kraft caramels, melted with 2 tbsp. water
- 1 tsp. salt
- 4 cups powdered sugar
- 1-2 tbsp. milk for thinning, if necessary
Instructions:
Mix all ingredients for the cupcakes together in a large bowl. Fill the cupcake liners 2/3 full and bake at 350 for 19 minutes.
For frosting, cream together the butter and shortening. Add the powdered sugar and the caramel alternately (add the salt in with the caramel.) Add milk by the tablespoon as needed for thinning. I pretty much used Chuck as a taste-tester to gauge how much caramel vs. milk vs. powdered sugar I needed. He was happy to oblige!
Wildflowers & Whimsy 