Caramel Buttercream Icing

taken from Cupcakes from the Primrose Bakery

Makes enough to ice
12 regular cupcakes or
24 mini cupcakes and
12 regular cupcakes!

60g unsalted butter, at room temperature
6 tbsp milk, at room temperature
220g light, soft brown sugar
240g icing sugar sifted
½ tsp vanilla extract

Place butter, milk and brown sugar in a heavy saucepan over a high heat and stir to combine. Bring to a boil, stir continuously, and boil for one minute.
Remove from heat and stir in half of the icing sugar. Leave the mixture to cool a little before adding the remaining icing sugar and the vanilla. Stir until it thickens to the desired consistency. I used a good ol’ fashioned whisk for this.
This icing is best used right away, but the author’s suggest that if you need to make it ahead of time, when it comes time to frost just add a little double cream and beat well. Or they suggest heating it in a microwave for 10 seconds!

Use on top of any chocolate cupcakes or carmel cupcakes or any other type of cupcake you think would taste nice with a caramel frosting! I used Toffee Crisps to top my cupcakes, but you could use Twix, Snickers and many more! Happy Frosting!!

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