Caramel Apple Cupcakes




INGREDIENTS
· Cupcakes

· 1 box white cake mix

· 1 box (3.4 oz.) instant white chocolate pudding mix

· 3/4 cup apple cider or juice

· 1/3 cup oil

· 4 large eggs

· 1 teaspoon cinnamon

· 1/2 teaspoon ground nutmeg

· 1/4 teaspoon ground cloves

· 1 1/2 cups shredded apples

· 1 tablespoon all-purpose flour*

· Frosting

· 1 cup unsalted butter, softened

· 1 teaspoon vanilla extract

· 1/2 teaspoon salt

· 1/2 cup caramel topping

· 2 tablespoons heavy cream

· 4 3/4 cup Dixie Crystals Confectioners Powdered Sugar

· Toppings

· 1/2 cup caramel topping

· 2 tablespoons finely chopped peanuts

· 36 mini Snickers® bites, cut in half

Instructions
· Preheat oven to 325°F. Place 24 cupcake liners in two 12-count muffin tins.1

· Place cake mix, pudding mix, apple cider, oil, eggs, cinnamon, nutmeg, and cloves in mixing bowl. Beat on low 1 minute, then high 2 minutes.2

· Stir together shredded apples and flour. Add to cake batter and stir gently.3

· Spoon cake batter evenly into liners. Bake 22 minutes.4

· Remove and cool on wire rack completely.5

· Once cupcakes are cooled, make frosting. Beat butter, vanilla, and salt until creamy. Scrape sides of bowl with spatula, then add caramel and heavy cream and beat again.6

· Slowly add powdered sugar 1 cup at a time until completely mixed in. Beat on high 1-2 minutes until light and fluffy.7

· Spoon frosting into disposable piping bag with Wilton icing tip 1M. Swirl on each cupcake.8

· Top each cupcake with caramel drizzles, peanuts, and 3 candy bars halves.9

· Store cupcakes in a loosely sealed container.


Source : here




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