I entered these, with my chocolate cupcake base, into The Preservation Society of Chapel Hill’s cupcake competition. While they didn’t win, I heard all good things about the frosting. (Confession: After baking an excessive amount of cupcakes these past few weeks, I couldn’t bear to eat even a crumb.) But I trust my friends’ endorsements. I burned my first attempt, and my second attempt hardened into an unpleasant pile on top of last night’s cupcakes.
So, for goodness’ sake, don’t overcook the brown sugar. Heat it, add the milk, and don’t linger around the stove. If anyone asks, though, you slaved away at the stove all day.
Salted Caramel Frosting:
1/4 C. butter
3/4 C. light brown sugar
1/4 C. evaporated milk
2 1/2 C. confectioner’s sugar
1 tsp. vanilla
dash of salt
1) Melt butter in a heavy pot. Slowly add brown sugar, combining quickly.
2) Stir in evaporated milk. Remove from heat.
3) Stir in confectioner’s sugar, vanilla, and salt.
4) Put in Ziploc bag or pastry bag and swirl onto cooled cupcakes.
5) Immediately top each cupcake with a small pinch of sea salt.
Okay, seriously. Last post about cupcakes for a good long while.