RECIPE
French Caramel Buttercream Cupcakes R E C I P E A N D P H OTO G R A P H Y: C O U R T E S Y O F M E D C O
300g butter at room temperature (diced) 300g powdered sugar Eight 50mg MEDCo French Caramels 1 teaspoon vanilla extract (or ½ tsp each almond extract and vanilla extract) 1/2 teaspoon kosher salt
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1. In a small saucepan, melt the MEDCo French Caramels on lowmedium heat. Set aside until almost at room temperature. When the caramel is almost cooled, proceed. 2. Cut butter into cubes and beat by hand (or with an electric mixer on a low speed) in a bowl until soft. 3. Beat in powdered sugar, a little at a time until totally incorporated. 4. Once butter and powdered sugar are fully combined, beat in caramel sauce, then add salt and vanilla. Beat until fluffy on medium speed.
