This rich and velvety frosting is reminiscent of sweet and salty caramel candies, without the need to slave over the stove. Even though this frosting goes stunningly with the recommended Bourbon Caramel Cupcakes, this also tastes fantastic on chocolate cake. For an over-the-top treat, try it slathered on top of my Ultimate Fudgy Brownies, and sprinkled with toasted pecans.
2 cups confectioners sugar
½ teaspoon vanilla extract
1 tablespoon molasses
¼ cup non dairy milk
⅛ teaspoon salt
1 tablespoon non dairy margarine
Combine all ingredients, in the order given, into a small electric mixing bowl and mix on high speed until smooth and tacky. Spread generously onto the tops of cooled cupcakes or layer cake. Store in airtight container in refrigerator for up to 2 weeks.