Over the weekend, I decided to whip up a quick batch of cupcakes (possibly my favorite thing to make in the kitchen). One of my most recent flavor obsessions is salted caramel, probably sparked by the delicious salted caramel cupcakes from a local bakery, and the new seasonal latte found at Starbucks. I thought I’d make a batch of salted caramel cupcakes myself and use my new silicone cupcake wrappers (found in various colors, shapes and sizes here) too. I used this simple cupcake recipe and made some caramel icing (my recipe follows) to top them off. The result? A rich, sweet, buttery indulgence.
Caramel Icing
½ cup butter, softened
2 cups confectioner’s sugar
3 – 4 Tbsp caramel sauce, to taste (use a thicker, dessert sauce/ice cream topping kind, usually in a jar instead of a bottle)
Using a stand mixer or hand mixer, beat butter until soft. Beat in confectioner’s sugar, 1/2 cup at a time. Mix in caramel sauce until desired consistency and taste.
Frosts about 12 cupcakes. Top cupcakes with sea salt.
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