Sweet and salty and creamy -
this is one temptation that you
might want to just eat by the spoonfulls
or even pipe it straight into your mouth!
I am not kidding! This is divine.
Of course you would never serve something without
taste testing it, especially a new recipe
but this recipe has to come with a warning -
once you taste test, you might keep tasting
and tasting and tasting!
Wow! Stop now - skip the cupcakes - just indulge!!
Ok, I had to take the cupcakes to an event
so I had to keep on
going but this is unbelievable!
I have been searching for a Salted Caramel Frosting
recipe that didn't start with melted sugar (as I have
not liked working with melted sugar for a caramel sauce)
and this one by
Sally at Sally's Baking Addiction
made me excited to try it.
I adjusted it a bit (don't we always do that)
and loved the end result. I also used her recipe
for the semi-homemade chocolate cupcakes too
and they were great.
Salted Caramel Frosting
1 C. melted butter
2 C. dark brown sugar
2/3 C. heavy cream plus 2-4 T. additional
1/2 tsp. salt
6 C. powdered sugar
Additional coarse sea salt if desired
In a medium saucepan stir together the
melted butter, brown sugar and cream.
Heat the mixture together over medium heat
until the sugar crystals have all melted. Add
salt and bring to a rolling boil and boil for 3 minutes.
It should form a soft ball when dropped into a
glass of cold water.
Remove from the heat and let cool completely.
Don't be tempted to rush this step. I let mine
cool overnight. Mine ended up much thicker
than hers appears as I boiled it for an extra minute.
Remove about 1/2 C. caramel for filling the cupcakes.
Place the remaining caramel in a large mixer bowl
and add the 6 C. of powdered sugar. Add 2 T. cream
and begin to mix the frosting with the whip attachment.
Add additional cream if needed until you create a soft, fluffy
Hollow out chocolate or vanilla cupcakes and pipe
a small amount of caramel into the cupcake.
Frost and sprinkle with additional coarse
sea salt if desired. I piped the frosting on
with a 1M tip in a rose design.
Enough to frost 24 cupcakes.
(I filled some with chocolate ganache too but
preferred the caramel filling.)
Click here for printable recipe.
I will be posting this with