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!
INGREDIENTS:
- 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
DIRECTIONS:
- 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
EASYBAKED 