Icing for Salted Caramel Cupcakes

Icing for Salted Caramel Cupcakes

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.