Mustaches will always make me think of my dad.
He sported a mustache from the time I was a baby,
until the year my first child was born.
When I was a child, I would beg him to shave it off! I didn't like scratchy kisses.
But when he finally did get rid of the mustache, I was actually a bit traumatized.
My dad looked like a stranger!
But it's OK, I recovered without therapy.
I created these yummy cupcakes for Father's Day.
First, I made chocolate mustache lollipops with candy melts and this mold.
Then I perched the lollipops on top of chocolate cupcakes, that I had topped with delicious salted caramel buttercream and drizzled with caramel sauce.
You can find my favorite chocolate cake recipe here.
Just change the baking time to approx. 18 minutes for cupcakes.
- 1/2 cup brown sugar
- 1/2 cup salted butter
- 2 teaspoons light corn syrup
- 1 tablespoon vanilla extract
- 1/4 cup heavy cream (may use less)
- 3/4 cup salted butter (softened)
- 4 cups confectioners' sugar
To make caramel: Melt the butter in a saucepan over medium heat. Mix in the brown sugar, corn syrup and vanilla; bring the mixture to a boil. Reduce heat and simmer until thickened (3 to 4 minutes), remove from heat and allow to cool. While it is still warm, add the cream a little at a time, until the caramel has the consistency of honey. Stir until smooth. Allow to cool to room temperature.
Beat the softened butter until fluffy, with an electric mixer on medium speed. Gradually add the confectioners' sugar and mix well. Slowly add the caramel, beating until the frosting is smooth.