Apple Cider Cupcakes with a Caramel Frosting

These were a hit at the Thanksgiving table!  The cake is more like a pound cake and could be made as either a cake or cupcakes.  The caramel frosting was amazing!

Cupcakes:

Ingredients:
2 eggs, at room temperature
1 2/3 cup flour
1 cup pasturized apple cider
2/3 cup sugar
1/2 cup butter, at room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 350. Line 12 cupcake wells.  In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean.
Cool thoroughly, then frost.

Frosting:
Ingredients:
1/2 cup butter
1 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons milk
3 cups sifted confectioners' sugar 

Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.  Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

Peanut Butter Cup Cupcakes

I love the Cake Mix Doctor; she takes a simple cake mix and spruces it up a bit to make some great recipes.  So, using her as inspiration, I used a chocolate cake mix and make a few changes to make peanut butter cup cupcakes.

The ingredients... I used the Betty Crocker Super Moist Triple Chocolate Fudge mix, but you can use a white or butter mix too.

1 Box of cake mix, prepared according to directions
35 peanut butter cups, unwrapped and frozen
1 stick of butter, softened
1 cup of peanut butter
4 cups of confectioners sugar
1/3 cup of milk

The Cupcakes: 
Prepare the cake mix according to the directions on the box.  Line cupcake pans with cupcake papers.  Fill each halfway with cake batter.

In the center of each cupcake batter cup, push a peanut butter cup in.  Don't let it touch the bottom.  It's alright to see the tops of the peanut butter cup (the cake will bake over it).

 Bake at 350 degrees for 18 minutes or until a toothpick inserted in the middle (not into the PB cup), comes out clean.
Let cool on cooling racks.

The Frosting:
Mix together the butter and peanut butter until smooth and a even consistency is achieved.
Add the milk.
Add the confectioners sugar, 1 cup at a time, and mix until the frosting is smooth.
Frost your cupcakes!
For the topping, I took the rest of the peanut butter cups and chopped them using a hand food processor, then sprinkled them on top.

 The End Result:

 Enjoy :)

Pink Lemonade Cupcakes

I made these delicious Pink Lemonade Cupcakes for my friend, Casey's, engagement party, slightly modifying the recipe from Erica's Sweet Tooth.  They were a hit!  Perfect for a warm summer day!  I decorated with thin lemon slices, straws cut in half and cocktail umbrellas to add to the cuteness factor.



Pink Lemonade Cupcakes
For Pink Lemonade Cake:
1 box white cake mix
3/4 cup frozen pink lemonade concentrate
1/2 cup water
1/3 cup vegetable oil
4 egg whites

- Preheat oven to 350 degrees and line 24 muffins tins with liners
- Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
- Divide the batter evenly, filling the liners about 2/3 full
- Bake cupcakes for about 25 minutes, or until cake tester comes out clean
- Allow cupcakes to cool before frosting
 
Pink Lemonade Buttercream:

3 cups confectioners sugar
1 stick unsalted butter (room temperature)
2 tbsp frozen pink lemonade concentrate
Pinch of salt
Pink food coloring

- Combine all ingredients in an electric mixer fit with a paddle attachment and mix on low until combined
- Increase speed to medium-high and beat until frosting is light and to your desired consistency
- Frost your cupcakes with as much or little frosting as you wish

Recipe yields 24 cupcakes