~Apple Cider Cupcakes with Salted Dulce de Leche Icing~

Apple Cider Cupcakes with Salted Dulce de Leche Icing

Well, well, well it was one heck of a busy week last week and this week is starting to look like it is going to be just as busy for me. I had two midterms last week and I have a module test tomorrow and another midterm on Wednesday. So I am going to make this post short and sweet because I have to get back to studying.

Last week I told you about how I got the idea for my Red Velvet Mummy Cake when I was talking to my friend Lauren well I also got the idea for these apple cider cupcakes at the same time. When I lived in Texas I noticed that many families did not celebrate Halloween…. a gasp of horror here!… due to their religious beliefs. Instead of celebrating Halloween they celebrate the fall with fall festivals, basically the towns set up a small carnival in a large parking lot in their downtown area where there is lots of carnival food and rides for the kids to enjoy. So I decided that since there are sure to be some readers out there… does someone actually read my blog, other then my mother, sometimes I wonder…. hummm… that do not celebrate Halloween, oh the absolute horror!, I should also post a great recipe for a fall cupcake that would be sure to make any fall festival celebrator smile with joy. So without further adieu…

Apple Cider Cupcakes with Salted Dulce de Leche Icing…

Apple Cider Cupcakes with Salted Dulce de Leche Icing

Apple Cider Cupcakes with Salted Dulce de Leche Icing

A delicate sweetly spice cupcake with a salted milk caramel icing!

Ingredients

    For the Apple Cider Cupcakes
  • 1 2/3 C. A-P Flour
  • 2 tsp. Baking powder
  • 1/2 tsp. Kosher salt
  • 1 tsp. Apple pie spice
  • 2/3 C. Brown sugar
  • 1/2 C. Butter, room temperature
  • 2 Eggs, room temperature
  • 1 C. Apple cider, room temperature
  • For the Caramel Drizzle
  • 1 C. Granulated sugar
  • 2 Tbsp Water
  • 2 Tbsp. Light corn syrup
  • 4 Tbsp. Butter, room temperature
  • 1 Tbsp. Kosher salt
  • 1 tsp. Vanilla extract
  • 1/2 C. Heavy cream, room temperature
  • For the Salted Dulce de Leche Icing
  • 1 (14 oz) Can sweetened condensed milk
  • 2 Egg yolks
  • 3/4 C. Sugar
  • 3 Tbsp. Cornstarch
  • 1/4 tsp. Salt
  • 1/4 C. Water
  • 1 tsp. Vanilla extract
  • 14 Tbsp. Butter, room temperature
  • 1 1/2 C. Powdered sugar

Instructions

  1. Preheat your oven to 350°F, 325°F if using a convection oven.
  2. Line cupcake tin with paper liners.
  3. In a medium bowl mix together the flour, baking powder, salt and apple pie spice.
  4. In stand mixer with paddle attachment add butter and brown sugar and cream together, on medium-high speed for 5 minutes, until the mixture is light and fluffy.
  5. Reduce the mixer speed to medium and add in the eggs, one at a time, mix well until combined.
  6. Reduce the mixer speed to low and add in the flour mixing in thirds, alternating it with the apple cider, beginning and ending with the flour. Mix batter until it is just combined.
  7. Fill cupcake liners 2/3 full and bake for 20 minutes until toothpick inserted in center comes out clean.
  8. When the cupcakes are done remove them from the oven and let them cool to room temperature.
  9. While the cupcakes are baking make the caramel drizzle.
  10. Get out a pastry brush and a cup of water and set it aside, you will need it to brush down the sides of the sauce pan while the caramel is cooking.
  11. In a small saucepan over medium-high heat, add in the sugar, water and corn syrup.
  12. Stir the syrup with a silicone spatula until all of the sugar has dissolved and it comes to a boil.
  13. When the syrup comes to a boil set the spatula aside and start swirling the pan every few minutes.
  14. Keep a constant eye on the pan at all times and be extremely careful as the syrup is extremely hot.
  15. Cook the syrup until it turns a dark amber color, brushing down the side of the pan with a pastry brush dipped in water after each swirl to prevent crystals from forming on the side of the pan.
  16. Remove the syrup from the heat once it’s reached a dark amber color and slowly add in the butter, salt, vanilla and the heavy cream.
  17. Whisk the caramel until it is smooth and then transfer it to a bowl to cool completely.
  18. Preheat your oven to 425°F, 400°F if using a convection oven.
  19. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil.
  20. Place the pie pan in a large roasting pan where the pie plate can sit flat.
  21. Pour hot water into the roasting pan to a depth of about halfway up the pie plate.
  22. Place the roaster in oven and bake for 1 hour 15 minutes.
  23. When the time is up remove the pie pan from the roaster and stir the dulce de leche until it is smooth and then let it cool.
  24. Next place the egg yolks in a medium mixing bowl.
  25. Now over medium heat in a heavy bottomed sauce pan add in the sugar, cornstarch, and salt.
  26. Whisk in the water first, then the dulce de leche and bring the mixture to a boil.
  27. Let the mixture boil for 1 minute, whisking constantly.
  28. Remove the pan from the heat and gradually whisk the dulce de leche mixture into the 2 egg yolks until all of the dulce de leche has been added in.
  29. Next stir in the vanilla.
  30. Then strain the mixture through a wire mesh strainer into a small bowl and set it aside to cool completely.
  31. In stand mixer with paddle attachment cream the butter until it is light and fluffy.
  32. Turn the mixer to low and add in the cooled dulce de leche mixture.
  33. Finally add in the powdered sugar and mix until it is all incorporated.
  34. Now dip the cupcakes in the icing and top with caramel and enjoy!

Notes

Apple Cider Cupcakes and Caramel Drizzle adapted from Making It With Danielle

Salted Dulce de Leche Icing adapted from Lorie Roach

http://truebluebaking.com/2013/10/20/apple-cider-cupcakes-salted-dulce-de-leche-frosting/

Now before I go I have to tell you that this is a dipped icing, not a piped frosting, so to ice the cupcakes just dip and swirl them in the icing bowl. My mom loves this kind of icing, I am more of a frosting girl, and I have made this icing for her before and she loves it so that is why I decided to use it on these apple cider cupcakes. Also this icing recipe is enough to cover about 3 dozen cupcakes.

Well that’s it for this week. I am off to study for my module test and midterm so wish me luck. I hope everyone has a great rest of their week and please drop back by after you make these delish Apple Cider Cupcakes with Salted Dulce de Leche Icing and let me know how you liked them, I love reading your comments!

Until next time everyone… Enjoy!

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