Ingredients:
-15 caramel candies, unwrapped
-1/4 cup milk, divided
-1 stick unsalted butter, at room temperature
-4 ounces cream cheese, at room temperature
-1 teaspoon vanilla extract
-3 cups powdered sugar, sifted
-1/4 teaspoon sea salt
Instructions:
Combine the caramel candies and 2 tablespoons of milk in a microwave-safe bowl. Microwave in 30-second bursts, stirring between bursts, until the caramels are melted. Stir in the salt. Let cool until the sauce is soft but still pliable. In the bowl of an electric mixer, beat the butter, cream cheese, and vanilla until light and fluffy, about 3 minutes. Gradually add the powdered sugar and the remaining 2 tablespoons of the milk and beat until very well combined, about 2 minutes. Beat the cooled caramel sauce into the frosting until combined. Spread over cupcakes. Serve or store in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving.
YOU ARE READING
Dessert Recipes for Every Occasion
Non-FictionThese are some of my favorite recipes from around the web, and from my own collection. You don't have to be a master chef to make these recipes. I think those little imperfections make them look better than if they were perfect. I will include recip...
