For my friend at works birthday this week I decided to try out caramel cupcakes with caramel icing. All I can say is WOW the caramel icing was delicious and after a quick taste test it was a struggle to not eat the entire saucepan full! The caramel icing would work well with chocolate and caramel cupcakes.
I of course made enough so my boyfriend and I could pile a caramel cup cake high with icing for our dessert that evening and I even tried popping the second half in the microwave for 20 seconds and eating it warm. Also amazing and would have tasted great with ice cream.
That's probably enough about my love for this icing recipe.... I got this recipe (once again) from the marvelous Primrose Bakery book 'cupcakes' by Martha Swift and Lisa Thomas.
You will need:
60g unsalted butter at room temperature
6 tablespoons milk at room temperature
220g light soft brown sugar
240g icing sugar sifted
1/2 tsp good quality vanilla essence
- Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil for 1 minute while continuing to stir.
- Remove from the heat and add approximately half of the icing sugar and stir until combined.
- Leave the mixture to cool for a bit and then add the rest of the icing sugar and vanilla essence.
- Stir until combined and at the desired consistency.
I found the icing set quickly which is mentioned in the recipe and it is definitely best to use it straight away. If you are preparing it in advance then you will need to thin it slightly with double cream. I tried this and the icing thinned well making it smooth to spread. I also tried putting a little in a piping bag and microwave for a few seconds to thin a little as I needed a small amount to attach some fondant flowers and this worked well also.
The final result:
As I was in a rush I admit my decorating efforts were limited...