Caramel Frosting / Icing for Cupcakes |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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From The Cake Mix Doctor, this looked yummy so I wanted to share it. Could probably be veganized / have the saturated fat content taken out with Earth Balance. I guess all light/dark brown sugar would also work if you don't have both types on hand? Coconut milk would probably also smooth it pretty well and give a nice coconut flan taste! Ingredients:
8 tablespoons unsalted butter, softened |
1/2 cup packed light brown sugar |
1/2 cup packed dark brown sugar |
1/4 cup 1% low-fat milk |
2 cups confectioners' sugar (approx) |
1 teaspoon vanilla extract |
Directions:
1. Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes.
2. Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat.
3. Add about 1 1/4 cups of the confectioners’ sugar and the vanilla. (I prefer to beat in 1/4 cup increments.) Beat with a strong wooden spoon or whisk until the frosting is smooth.
4. Add 1/2 to 3/4 cup confectioners’ sugar, but not so much so that it thickens and hardens.
5. Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon, taking care to cover the top completely. The cupcakes are then ready to serve, this batch makes enough to frost about 22-24 cupcakes.
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