Now, the pumpkin cupcakes themselves were nothing to get excited about (and I'm on the market for a better recipe, so send it my way if you have one), but the frosting was spectacular (like, still licking at the bowl hours later, hoping there might be one more speck of sweet/salty goodness). I come late to the sweet/salty food party. I used to be of the opinion that nothing was too sweet for me, and saltiness in my desserts was just getting in the way. But, lately, in my middle age, I have started to find things too sweet, and this frosting would be one of them if it wasn't for the salt.
Salted Caramel Frosting
1/4 c. sugar
2 T. water
1/4 c. heavy cream
1 t. vanilla
12 T. unsalted butter, softened to room temperature
1 t. kosher salt
1 c. powdered sugar
Stir sugar and water together in a small saucepan over medium-high heat until dissolved, then continue to boil without stirring until mixture is a dark amber color, about 6 minutes. Remove from heat and immediately stir in the cream and vanilla with a wooden spoon, stirring quickly until mixture is smooth. Set caramel aside to cool to room temperature, about 20-25 minutes.
Meanwhile, beat butter and salt together on medium-high until very light and fluffy, about 3 minutes. Add sugar, beat well, scrape down bowl, and beat again. When caramel is cooled, add it to the bowl, and beat until it's combined.
Frost your cupcakes and top with small shards of very crisp bacon. Trust me.
I didn't take a picture of the cupcakes, but I think the black cat and Dumbo were cuter, anyway:
It was a very, very happy Halloween.
My mouth is watering thinking about that frosting...who needs the cupcakes. I might just make the frosting!
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