This week I decided to try a Martha Stewart Banana and Caramel recipe. The cupcakes themselves were easy to make and turned out really nice, however the caramel frosting tested my patience. It took three attempts before I decided to move onto another type of frosting for this particular cupcake. Basically I don't have a candy thermometer and kept burning the caramel in the first recipes. This was not fun to try to clean up!! I replaced the Martha Stewart caramel frosting with a caramel cream cheese frosting that was a lot easier and actually super tasty!
Cream Cheese Caramel Frosting
adapted from grouprecipes
1/4 cup Light Brown Sugar
10 tbsp Butter, divided
1/3 cup Heavy Whipping Cream
8 oz Cream Cheese, softened
1/2 tsp Vanilla extract
Dash of salt
1 3/4 Icing Sugar
Over medium heat, melt brown sugar and 1/4 cup of butter in a saucepan. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Add vanilla and salt. While still beating, slowly pour in cooled brown sugar mixture; beat until smooth. Add icing sugar gradually, beating well after each addition until completely smooth.
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