CARAMEL:                                               FROSTING:

 

½ cup Brown Sugar                                 ¾ cup unsalted Butter

½ cup unsalted Butter                              2 cups Powdered Sugar

2 Tbsps. Corn Syrup                                ¾ tsp. Sea Salt

½ cup Heavy Cream                                 1 Tbsp. Vanilla

Turbinado Sugar (optional)

 

 

CARAMEL DIRECTIONS:

 

1. Place the Brown Sugar, ½ cup Butter and the Corn Syrup into a large saucepan over medium heat, and bring the mixture to a boil.
2. Reduce the heat and simmer until thickened; 3-4 minutes.
3. Remove from the heat and allow to cool to warm (not hot) temperature.
4. Add the Cream, a little at a time, until the Caramel has the consistency of honey.
5. Mix in the pinch of Salt, and allow to cool to room temperature.

 

 

FROSTING DIRECTIONS:

1. Beat the Butter with the Powdered Sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy.
2. Slowly add and beat in the Caramel, a tablespoon at a time,  beating until the Frosting is smooth.
3. Apply to the cool Cupcakes either with a food scoop and icing  spatula or place in a decorating bag with a large ST Star Tip.

         

          Yield:  enough frosting for 12 cupcakes

 

          Note:  When using a pastry bag, more icing will be needed.