Caramel Corn Cupcakes

Prepare cupcakes according to your cake mix package directions (the amount of eggs, oil and water that I’ve included in the above list are the amounts that my Pillsbury mix required—use whatever additional ingredients are specified on your box mix). Bake them and let them cool.

For the frosting: Whisk the milk and flour together and heat in a saucepan on medium heat. Whisk constantly, it will begin to thicken and reach the consistency of mashed potatoes (after a little more than 5 minutes). Then remove pan from heat and let it cool completely.

In a large bowl using an electric mixer or stand mixer, beat the butter and sugar together thoroughly until completely combined. It will be fluffy and light (takes about 3-4 minutes of mixing). Add the vanilla and the cooled milk/flour mixture and blend for about 1 minute on high. Stir around to ensure it’s thoroughly combined.

Frost cupcakes using your preferred method. Place in the refrigerator or freezer to cool them a bit, as the next step will be to drizzle warm caramel on top.

Unwrap the caramel candies. Heat caramel in a small saucepan on low heat. Once it’s melted, remove pan from heat. Use a fork and gather some caramel on it and drizzle on top of each cupcake. Sprinkle the top of each with a pinch of sea salt and about 5 pieces of caramel corn

Dessert is served!