Beat first 4 ingredients at medium speed with an electric mixer until creamy.
Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition.
Melt caramels with 1 Tbsp. milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals. Fold caramel mixture into buttercream, creating swirls. (Do not completely blend.)
The recipe is delicious. However, the appearance of the icing we made in no way resembles the picture. HELP. Instead of a fluffy crown, we had a drippy mess. Any suggestions- we would like to make this again!
I made these with a friend and we followed the recipe almost exactly, except for subbing regular sea salt for the flaked (couldn't find the flaked). We made both mini and regular sized cupcakes, and lined the tins just in case. These will take a few hours to put together so definitely plan accordingly, or make the cupcakes ahead and frost before serving. So worth the time involved and will definitely make again.
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