Easy to make Caramel Fudge Frosting is almost like eating fudge on top of cake! A must make recipe for all those caramel lovers out there.
Is that Halloween cupcake liners? lol. Sure is! It was all I had. Time to visit Bake it Pretty!
I made these cupcakes for the “package boy” at work (what ya think of that title Scott!) to share with his co-workers in our shipping department. It was his birthday the week before so I thought I would be nice since I harass him every day when he comes in the office. I was lazy though. I used a golden yellow cake mix. However, I would not allow myself to be lazy on the frosting, so I made a homemade caramel fudge frosting to top it off. Not beautiful by any means, but the frosting is a yummy frosting that makes you feel like you are eating candy. Hmm, I wonder if anyone thought I put Halloween wrappers on those cupcakes to be a smarty pants? lol. Ya know, as in scary thought that my friend is getting old. he he
So many changes are happening in our home and I am feeding only myself for the most part. I also decided to make a conscious effort to eat vegan. While I will not punish myself if I end up with a food that had some dairy in it (like salad dressing) I am doing my best to just leave all meat and dairy products alone. What a difference it made in my weight loss this week! You can check my other blog to keep up with my diet. I’ll have a post up by tomorrow at the latest!
So what have I been eating? I made some baked seitan and made a seitan tofu scramble from Vegan Yum Yum. I also made the Red and White Cauliflower Bake. The cauliflower dish is a definite winner as Grumpy’s first bite was “this is very edible” and then proceeded to eat seconds! The tofu scramble idea I like but it was too salty for me. I’m thinking I would use my own scrambled tofu recipe and add the beans, veggies, seitan to that instead when I make this again because I will make it – just my way!
So does the fact I am eating vegan mean this is going to become a vegan blog? Not in any way. My choice for vegan eating is health related. It is my choice and of course I’m sure you all know its not Grumpy’s choice! While he has been a good camper lately and will try the dishes I make for the most part, he is a die hard meat and potatoes man. It will be challenging for me (when he’s around) to cook for both of us. We will see how it goes! My mind is very set on how I want to eat and I’m not too willing to change it. So, you will continue to see what I fix for Grumpy and now for me. If I’m lucky, Grumpy will like more of my food as the days go by!
I also have been very unmotivated to blog much because I have nothing of my own that is exciting to blog about – unless you think instant oatmeal with peaches is interesting to you I’ll refrain from posting. 🙂 I hope to be back in a few days with Grumpy’s favorite Chocolate Zucchini Bread recipe. Maybe I’ll experiment with some vegan cupcakes later in the week. We will see how the week goes for me! For now though, I will leave you with the yummy, caramely fudge frosting I made for Scott’s cupcakes.
Caramel Fudge Frosting
- 1/2 cup (1 stick) butter
- 1/2 cup packed light brown sugar
- 1/2 cup packed dark brown sugar
- 1/4 cup milk
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 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. Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat. Add the vanilla and confectioners’ sugar 1/2 cup at a time. Beat with a whisk until the frosting is smooth. Add the last 1/2 cup of confectioners’ sugar, but not so much so that it thickens and hardens. 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.
CARAMEL FUDGE FROSTING – PIN IT!