These cream and caramel filled cupcakes are topped with a rich caramel frosting.
A few months ago I visited Sprinkles cupcake shop in Chicago. My favorite cupcake was the salted caramel- because of the frosting. It was so thick and creamy and had a wonderful buttery caramel taste. I’ve been obsessed with recreating it and I think I have finally come close- thanks to my sister-in-law who recommended her mom’s Penuche frosting. I’d never heard of Penuche frosting before– I learned that Penuche is a fudge-like candy made by caramelizing brown sugar with butter. So penuche frosting…? Well…its pretty much amazing.
The cupcakes aren’t anything crazy. I used a Fun-da-Middle mix again and added caramel sundae topping in the middle with the cream (sooooo yummy!) Use any mix or recipe you like– it is all about the frosting today!
- Fun-da-Middle cupcake mix (with eggs, oil and water to make according to box)
- 1 cup caramel ice cream topping
- 3/4 cups butter
- 1 1/2 cups brown sugar
- 1/4 cup plus 2 Tablespoons whole milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 cups confectioners sugar
- Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well.
- For frosting: Melt butter and stir in brown sugar.
- Bring to a boil and then simmer for 2 minutes (stirring constantly)
- Carefully add milk and bring to a boil.
- Remove from heat and allow to cool.
- After cooled, add salt and vanilla. Stir well.
- Beat in 4 cups of confectioners sugar.
- Frost cupcakes immediately (frosting hardens quickly and becomes hard to spread).
My thoughts: What a yummy and beautiful frosting. This recipe makes enough to frost about 16 cupcakes if you pipe quite a bit on. I’d use less next time as it is a VERY rich frosting. You could easily frost 24 cupcakes using a little less on each than I did. I keep think of other things to use this frosting on….you might see this recipe again someday soon… enjoy!!!! -r