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    You are in: Home / Recipes / Caramel Frosting / Icing for Cupcakes Recipe
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    Caramel Frosting / Icing for Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    the80srule's Note:

    From The Cake Mix Doctor, this looked yummy so I wanted to share it. Could probably be veganized / have the saturated fat content taken out with Earth Balance. I guess all light/dark brown sugar would also work if you don't have both types on hand? Coconut milk would probably also smooth it pretty well and give a nice coconut flan taste!

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    Serves: 22-24


    frosted ...

    Units: US | Metric


    1. 1
      Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes.
    2. 2
      Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat.
    3. 3
      Add about 1 1/4 cups of the confectioners’ sugar and the vanilla. (I prefer to beat in 1/4 cup increments.) Beat with a strong wooden spoon or whisk until the frosting is smooth.
    4. 4
      Add 1/2 to 3/4 cup confectioners’ sugar, but not so much so that it thickens and hardens.
    5. 5
      Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon, taking care to cover the top completely. The cupcakes are then ready to serve, this batch makes enough to frost about 22-24 cupcakes.

    Ratings & Reviews:


    Nutritional Facts for Caramel Frosting / Icing for Cupcakes

    Serving Size: 1 (26 g)

    Servings Per Recipe: 22

    Amount Per Serving
    % Daily Value
    Calories 118.8
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 2.6 g
    Cholesterol 11.2 mg
    Sodium 5.8 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 0.0 g
    Sugars 20.4 g
    Protein 0.1 g

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