• 1/2 cup butter
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 6 tablespoons milk
• 3 cups powdered sugar

Melt butter. Stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil. Cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping. Fill a pasty bag with a #2A tip (or #230 bismarck tip for mini cupcakes) with the caramel filling.

Recipe and image taken with permission fromVi Whittington and Autumn Carpenter's Book, Creative Cupcakes.