Caramel Frosting / Icing for Cupcakes

• 8 tablespoons unsalted butter, softened
• 12 cup packed light brown sugar
• 12 cup packed dark brown sugar
• 14 cup 1% low-fat milk
• 2 cups confectioners' sugar (approx)
• 1 teaspoon vanilla extract

1. Place the butter and brown sugars in a heavy medium-size saucepan over medium heat.
2. Cook, stirring, until the mixture comes to a boil, about 2 minutes.
3. Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat.
4. Add about 1 1/4 cups of the confectioners sugar and the vanilla.
5. (I prefer to beat in 1/4 cup increments.)
6. Beat with a strong wooden spoon or whisk until the frosting is smooth.
7. Add 1/2 to 3/4 cup confectioners sugar, but not so much so that it thickens and hardens.
8. Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon, taking care to cover the top completely.
9. The cupcakes are then ready to serve, this batch makes enough to frost about 22-24 cupcakes.

unsalted butter, brown sugar, brown sugar, milk, sugar, vanilla

Taken from www.food.com/recipe/caramel-frosting-icing-for-cupcakes-429325 (may not work)