This weekend TJ, Liam, and I went to a Halloween party where I was asked to bring cupcakes. I used to hate cupcakes--I don't know why, maybe it was the hype--but I've made a few different beer cupcakes over the course of the year and I have to say, I'm hooked.
I wanted to make something Halloween-y and figured there would be other pumpkin flavored desserts at the party, so I went with caramel apple. And I was right. And they were awesome. And even before I could tell people that they were caramel apple, they knew. I'd say that's a success.
3/4 cup unsalted butter, at room temperature
1 3/4 cups sugar
3 eggs, at room temperature
1 tsp vanilla
2 tbsp greek yogurt or sour cream
1 cup any apple beer or cider, at room temperature
1/4 cup milk
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
Preheat oven to 375 degrees and line cupcake pan with paper liners (makes 24). In an electric mixer, beat butter and sugar 2-3 minutes. Add in eggs one at a time, then add vanilla and greek yogurt. In a medium bowl, whisk together beer and milk.
In another medium bowl, whisk together flour, baking powder, and salt. Add these ingredients, alternating between dry and wet ingredients, starting and ending with the dry (according to Ina on Food Network, this helps incorporate all ingredients without over mixing, which makes for a more moist cake). Don't over mix.
Fill the liners 2/3 of the way full. Bake for 16-18 minutes. Cool completely before frosting.
8oz cream cheese, cold
5 tbsp unsalted butter, at room temperature
1 tbsp milk
5 or 6 melted caramels
2 2/3 cups powdered sugar
In an electric mixer beat cream cheese and butter until smooth. Add milk and melted caramels. Gradually add powdered sugar and beat until smooth. Put in piping bag and frost your cupcakes. Drizzle with more caramel.
The thing I love about this recipe is that the caramel and apple flavors aren't overwhelmingly, but you still know what it is. I hope you try it, and if you do, let me know what you think!