Page 455 - Cupcakes

CARAMEL PAN FROSTING

• • • • •

Slightly different from my favorite caramel frosting included in previous books,
this frosting uses dark brown sugar rather than light, and heavy cream instead of
milk (it works nicely with milk, too). Spoon this over A Cupcake Zoo (page
150).

MAKES 3 CUPS, ENOUGH TO FROST 24 CUPCAKES (2½-INCH
SIZE) GENEROUSLY
PREPARATION TIME: 10 MINUTES

COOKING TIME: 5 MINUTES

8 tablespoons (1 stick) butter

⅔ cup firmly packed dark brown sugar

½ cup heavy (whipping) cream and 1 to 2 tablespoons more, if needed
3 cups confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

1. Place the butter in a heavy mediumsize saucepan over medium heat. Add the
brown sugar and stir with a wooden spoon until the butter and sugar melt and the
mixture is smooth and bubbly, 2 to 3 minutes. Cook, stirring, for 1 minute. Add
the cream and stir another minute as the mixture becomes thickened and shiny.

Remove the pan from the heat and stir in the confectioners’ sugar and vanilla
until smooth. Add a bit more cream if needed to make the frosting spreadable.

the Cupcake Doctor says...

This frosting is incredible poured warm over vanilla ice cream (it will set as