Icing for Salted Caramel Cupcakes
Print recipe
| Serves | 24 |
| By author | Margaret @ The Right Recipe |
Ingredients
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 16 ounce package brown sugar
- 1 16 ounce package confectioners sugar
- flakey sea salt, such as Maldon
Directions
| Make the icing | |
| 1. | Bring the butter, cream and brown sugar to a boil in a heavy saucepan. Boil for 5 minutes or until thickened and the sugar is dissolved, stirring often. Add vanilla. Pour carefull into a large bowl and add the sifted confectioners’ sugar immediately. Beat until creamy and smooth. Let the icing cool slightly. |
| To frost the cupcakes | |
| 2. | Remove the cupcakes from the pan.The icing should still be warm but firm enough to just barely drip over the edges. Do a test on one cupcake and when it is the right consistency, go ahead and frost all the cupcakes fairly quickly before the icing hardens. (a small off-set spatula works well here) Sprinkle each with a healthy pinch of the flakey sea salt as you go so it will adhere to the wet icing. Let icing set before serving. |