Apple Cider Cupcakes

Breaking news!!! I'm still alive! It has literally been so long since I've baked and blogged that I've forgotten how to do everything. Seriously. When I went to edit my photos, half of them were out of focus because I've apparently forgotten how to use my camera...

Here is a quick recap of the past few months: I've since moved to San Francisco and have already finished my first quarter at FIDM and I absolutely loved it. It reminded me how much I love learning, how much I love shopping, and how much I enjoy procrastinating (in the beginning at least). And although I don't want my break to end, I'm looking forward to starting the next quarter and it feels pretty darn good!

So... I had originally planned to bake off some alcoholic cupcakes first, but when I found out my nephews and niece (who are ages 2, 4, and 5) would be visiting, I decided to change it to a more kid-friendly cupcake... Anyway, for the past month, I've been looking forward to the arrival of autumn and these encompass the season pretty well, if I do say so myself. The cake itself has the sweet cinnamon and apple flavors you'd find in hot apple cider, and the caramel buttercream adds just the right amount of creamy richness. And bonus: your whole house smells like Christmas when you're baking these!

The Ingredients (makes about 2 dozen):
For the cupcakes:
-3 1/2 cups flour
-2 tsp baking powder
-1 tsp ground cinnamon
-1/2 tsp salt
-1 cup unsalted butter, room temperature
-2 cups sugar
-2 tbsp vegetable oil
-4 eggs
-1 tsp vanilla extract
-1 cup unfiltered apple cider

For the caramel sauce (from Ina Garten's recipe; optional, you can use store bought):

-recipe can be found here

For the frosting:
-1 cup unsalted butter, softened
-1 cup vegetable shortening

-1 1/2 cups caramel sauce, or to taste

The Directions:

Tip: If you choose to make your own caramel sauce, be sure to make it far enough ahead of time to allow it to cool, which may take up to 4 hours. 

1. Preheat the oven to 350 degrees Fahrenheit and line your cupcake pan.

2. Sift the flour, baking powder, cinnamon and salt together and set aside.

3. Beat the butter and sugar together until combined.

4. Add eggs, vanilla and oil one at a time and mix until combined.
5. Stir in the cider.
6. Slowly add the dry mixture to the wet, mixing until just combined.

7. Bake for 12 to 15 minutes or until a toothpick in the center comes out clean. Allow to cool completely.

8. Cream the butter and shortening together until combined.

9. Slowly add the caramel sauce, making sure to scrape the bottom of the bowl to keep anything from settling.

10. Consume and enjoy!

March's Cupcake Of The Month - Samoa Cupcakes

As you might have noticed from my last post, I sort of have a thing for Thin Mints (as well as Lemonades... and Tagalongs...), but I never really liked Samoas (now better known as Caramel deLites), with the reason being that I don't like coconut (it's because of the texture, not the flavor!). By request from a friend though, I came up with my own version of this cookie-turned-cupcake.


And I must admit, it's a pretty damn good cupcake. Even for someone who doesn't like coconut. And I'm so very glad I decided to make this because it gave me a reason to learn how to make homemade caramel!


By the way, I'm never buying caramel sauce from the store ever again. Never. Ever. Again.


I'll admit, it's a bit intimidating the first time you go over the recipe, especially after reading that the sauce can go from cooked to burnt in an instant. But don't be discouraged! Once you've got it down, you'll never go back to those preservative-filled squeeze bottles ever again! Of course, if you do end up going with a store-bought sauce for this, I obviously won't know and I definitely won't judge.


*Unlike my past posts, this one will not feature any baking-process pictures. I was pressed for time and couldn't stop or spend the time I wanted and needed to take the proper pictures.*


The Ingredients (makes 2 dozen):

For the caramel sauce (from Ina Garten's recipe; optional):

-1 1/2 cups sugar

-1/3 cup water

-1 1/4 cups heavy cream

-1 tsp vanilla extract
For the cupcakes:
-3 cups all-purpose flour
-1 1/2 tsp baking powder
-3/4 tsp salt
-1 1/2 cups butter, room temperature
-1 1/2 cups sugar
-4 large eggs
-2 tsp vanilla extract
-1 1/4 cups milk
For the frosting:
-1 cup unsalted butter, softened
-1 cup vegetable shortening

-1 1/2 cups caramel sauce
For the topping:
-2 cups coconut shavings, toasted
-1/4 cup chocolate chips, melted for drizzling
-1/4 cup caramel sauce


The Directions:
Optional: Mix the water and sugar together in a saucepan and cook over low heat until the sugar is dissolved. Then increase the heat to medium and let it boil uncovered until it becomes a warm chestnut brown color (or until it reaches 350 degrees). Then remove from heat and slowly add the heavy cream and vanilla. Return to low heat and allow to simmer, stirring constantly, until the caramel has dissolved into the cream and the sauce is smooth. Allow to cool and thicken before adding to the buttercream (note: this can take up to 4 hours).
1. Preheat the oven to 350 degrees Fahrenheit. Line your muffin pan(s) with cupcake papers.
2. Whisk together flour, baking powder and salt in a large bowl and set aside.
3. Cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, making sure to mix well after each. Then mix in the vanilla.
5. Add the dry ingredients to the wet in increments. Scrape after each addition to make sure nothing settles at the bottom.
6. Once the batter is smooth, fill cupcake papers about halfway and bake for 15 to 17 minutes or until a toothpick comes out clean, rotating the pan(s) halfway through to ensure even baking. Allow to cool completely before frosting.
7. Beat butter and shortening together until combined and fluffy and then stir in the caramel sauce. Make sure to really scrape the bottom of the bowl for excess caramel that might have settled there.
8. Frost your cupcakes once they've completely cooled.
9. Top with the toasted coconut shavings and then drizzle caramel and chocolate over the top.

10. Consume and enjoy!