Okay, as promised, I want to share one of my favorite new recipes from our charity bake sale last week with you. I don’t know what it is, but if I just hear the words salted caramel my mouth begins to water and I can no longer think about anything else other than getting that item in my mouth. I love caramel. I love salt and the two together are a match made in heaven! Who came up with that evil combination anyway? Bless them. You are going to love these!
So, I made up a batch of regular chocolate cup cakes. You can make them homemade or out of a box. It doesn’t matter since the really great part comes in the frosting 😉 Here is how I made the salted caramel frosting:
- 1 box chocolate cake mix, made to package directions
- 24 muffin wrappers
- 1/4-1/2 cup crushed pretzels
- 1/2-1 cup Heath toffee bits (with or without chocolate)
- Caramel sauce (homemade or store bought)
- 1 stick butter
- 1 cup brown sugar
- 1/4-1/3 cup evaporated milk
- 1/2 tsp. vanilla
- 1/4 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cup powdered sugar
- In a medium sized saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium heat for 2-3 minutes, or until the sugar is dissolved and no longer granulated. Stir in vanilla, salt, and confectioners' sugar. Beat with an electric mixer until well blended and the frosting begins to thicken as the butter cools. If necessary, add more confectioners' sugar for desired consistency. The frosting will harden as it sits, so you don't want it completely stiff or the frosting will be dry. As soon as the frosting is soft, but thick enough to put on a cupcake, scoop the frosting into a gallon ziploc bag. Squeeze the frosting to the tip of the bag and then cut a small whole in one end of the bag's corner. Squeeze out the frosting in a circular motion over each cupcake. Sprinkle on the cupcakes (while they are still slightly moist) some crushed pretzels and toffee bits. Drizzle on the top of each cupcake your favorite caramel sauce (homemade or store bought).