Chocolate Cupcakes with Salted Caramel Frosting
It was my first try at salted caramel frosting, and while it was tasty, there wasn’t enough full bodied, caramel flavor. I used this recipe, and even doubled the amount of caramel as some readers suggested, still a little too bland. I also swapped out the kosher salt for grey sea salt–that choice I was happy with.
Time to find a new frosting recipe.
I also had to retry boiling the sugar several times as it crystalized the first two times–when I used a non-stick pan. It was fine once I switched to a stainless steel pot. Has anyone else had the same problem?
