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“From The Cake Mix Doctor, this looked yummy so I wanted to share it. Could probably be veganized / have the saturated fat content taken out with Earth Balance. I guess all light/dark brown sugar would also work if you don't have both types on hand? Coconut milk would probably also smooth it pretty well and give a nice coconut flan taste!”
READY IN:
15mins
SERVES:
22-24
YIELD:
22 frosted cupcakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes.
  2. Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat.
  3. Add about 1 1/4 cups of the confectioners’ sugar and the vanilla. (I prefer to beat in 1/4 cup increments.) Beat with a strong wooden spoon or whisk until the frosting is smooth.
  4. Add 1/2 to 3/4 cup confectioners’ sugar, but not so much so that it thickens and hardens.
  5. Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon, taking care to cover the top completely. The cupcakes are then ready to serve, this batch makes enough to frost about 22-24 cupcakes.

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