The most amazing cupcake icing

So, I’d been looking at this recipe for a couple of days. The beautiful picture had caught my eye, and once I read the recipe, I was having mouthgasms. I was so intrigued by the caramel icing. You basically make caramel, and then add icing sugar – genius!!

These are possibly the least healthy things I have ever made (maybe with the exception of Mars Bar slice) and they are heavenly.

The recipe is from the Donna Hay magazine – Issue 62, pg 151 (Caramel maple mud cakes with caramel fudge frosting). Below is the recipe for the icing. Thanks Donna! I love new inspiration!

Caramel Fudge Frosting (Donna Hay Magazine – Issue 62)

1 cup dark brown sugar

100g butter, chopped

¼ teaspoon table salt

¼ cup milk

1 teaspoon vanilla extract

1 cup icing sugar, sifted

Place the sugar, butter and salt in a small saucepan over low heat and stir until the sugar is dissolved.  Increase heat to high, add the milk and vanilla and bring to the boil for 3 minutes, stirring occasionally.  Remove from the heat.  Add the icing sugar and whisk until smooth.  Working quickly, spread the cupcakes with the caramel fudge frosting and allow to set.

The cakes are delish too! Donna Hay, you rock my world.


One thought on “The most amazing cupcake icing

  1. I have made them again twice since, and I have discovered that using cheap brown sugar is nowhere near as good as half decent stuff. In Beijing, I used “Brown Sugar for Pregnant Women” instead of the cheapy cheap cheap stuff. Much better.

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