![]() When your cupcakes are baked and cooled, you’ll make your caramel buttercream. Next, you’ll add the vanilla and sour cream, then the eggs one at a time.Īfter that, you’ll alternate adding your dry ingredients and milk.įinally, you’ll fold in your chopped apples. You’ll actually be able to see a noticeable difference in the color and texture of the mixture when it’s ready. Don’t skimp on that time! It adds air to the batter that helps the cupcakes rise. So to get started, you’ll combine your butter, oil and sugars and cream them together for about three minutes. Cinnamon: Optional, but I do love my cinnamon.Īs mentioned before, these cupcakes use the creaming method.My homemade sauce is thick enough and has lots of flavor so that you’ll end up with a flavorful buttercream that still has a nice consistency to it. Often store bought sauces are much thinner and will thin out your frosting more quickly without adding as much flavor. Caramel Sauce: I mentioned before that I used a homemade caramel sauce and that’s definitely what I recommend here.It’s kind of a preference thing, in addition to a consistency thing. But if you are ok with a thinner buttercream that doesn’t hold up as well to some piping, you can certainly reduce it. For me, a thicker buttercream is preferred so I’d say don’t. Powdered Sugar: I’m often asked about reducing powdered sugar amounts and it’s hard to answer that sometimes.Naturally, this buttercream has plenty of butter in it. I used Granny Smith apples, but other varieties such as Honeycrisp would work well too. Apples: You’ll want to peel your apples and then dice them so that you don’t have huge chunks in your cupcakes.Sour Cream and Milk: The combination of sour cream and milk, as opposed to just milk, helps to thicken up the cupcake batter to keep the apples from sinking to the bottom while baking. ![]() The brown sugar adds extra flavor and warmth to these cupcakes.
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