Deep Fried Apple Cider Cupcakes with Whipped Caramel Frosting
makes 24 cupcakes / 350 degree oven 20-22 minutes
3 cups apple cider
1 stick butter (room temperature)
1-1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 1/2 teaspoon nutmeg
4 large egg whites
In a sauce pan bring apple cider to a boil. Once boiling bring down to a simmer for about 45 minutes or until reduced to a cup of cider. I poured it in to a Pyrex measuring cup and if there was more than a cup, put it back in the sauce pan for a little longer. It doesn't have to be perfect. Once you have reduced it to 1 cup set it aside to cool
In a large bowl cream butter and sugar together.
In a separate bowl combine all dry ingredients and whisk together.
In a third bowl whip egg whites until soft peaks form.
Add vanilla to apple cider and pour one third of the apple cider in to the creamed butter and sugar, blend well. Add a third of the dry ingredients and mix well. Continue to alternate the cider and dry ingredients this way until it is all combined. Gently fold in egg whites.
Scoop in to cupcake papers, nothing fancy, because you will be taking the papers off after baking.
Once cupcakes are done, put aside to cool.
4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
In a deep sauce pan combine water, sugar, and corn syrup. Using a wooden spoon stir until sugar is combined over medium heat. Once combined cover for 3 minutes keeping it on medium heat. Remove the cover and bring to a boil, if it isn't boiling already. Do not stir. To keep the caramel from burning shake the pan a little as it starts to turn golden brown. Once it turns golden brown, remove from heat. Add cream and stir. (be careful at this point because the mixture will bubble up, and it is very hot) Add butter and stir until melted, then add lemon juice and stir. Using a Pyrex measuring cup, measure out 1 full cup. Set aside to cool.
Once your cupcakes are cooled, pour vegetable oil in to a deep sauce pan and fill it about a third of the way. Heat the oil on medium heat and let it warm up while you take the papers off all the cupcakes. Do not fry more than 2 cupcakes at a time. They should only be in the oil for about 10 seconds and then flipped for another ten seconds, and if you have too many in there, they will burn. If the cupcakes are falling apart, the oil is not hot enough.
Let the cupcakes drain on a rack. If you use paper towels, instead don't let them sit too long or they will soak up the oil and be greasy. A rack is best, I just don't have one.
2 sticks of butter (room temperature)
6-8 cups of confectionery sugar.
1 cup of caramel
Cream butter and 3 cups of sugar. Add a third of the caramel to the mixture and blend well. Continue to add sugar and caramel until you get the desired sweetness and consistency.