If you’ve been following my posts you’d know by now I love Caramel. But I don’t know of anyone who doesn’t like it. I’ve been meaning to make Caramel Cupcakes (it’ll be coming up in a couple of weeks), but I didn’t want to give it the Caramel Cupcake name by just drizzling Caramel on top. It needs to taste like caramel and definitely have that light caramel colour to it. I’m actually very very keen on trying out a Caramel Crunch cake hence all this experimentation on the frosting.
I’ve used the Vanilla Frosting recipe as the base and added a 2 1/2 tbsp of Caramel to it. Depending on how sweet you want the frosting to be you can add more. This will frost 12 cupcakes generously.
2 1/2 C icing sugar
6 tbsp butter at room temperature
1 1/2 tbsp milk
2 1/2 tbsp Caramel/ Dulce de Leche
- Sift icing sugar to remove any lumps
- Add butter and mix together, it will start to look very lumpy
- Add milk 1/2 a tsp at a time until it comes together
- Add caramel and beat with a hand held mixer until desired consistency is achieved
Note: Add more milk to make it runny, and more sugar if it becomes too runny. Milk will help you achieve the best consistency but make sure to add very little at a time.
For the Caramel, I would highly recommend to buy a tin can of Caramel/Dulce de Leche. It just seems like too much work to make the caramel first, which is a long process to begin with and then make a simple, non-complicated frosting. Buy a jar or a can and be done with it! If you really want to make your own, you can find it here.