For a caramel frosting I use a regular buttercream frosting and add about 1/4 cup of caramel sauce or dulce de leche.
For cake pops:
http://www.bakerella.com/
I have never used this recipe for anything other than filling or "unstructured" frosting so I hope it stands up to cupcakes. It's a french style Buttercream that I really enjoy. I sometimes add a little dissolved espresso to it.
10.5 oz dark brown sugar (1 1/4 C firmly packed)
1 1/4 C heavy cream
1/2 C light corn syrup
1/4 t salt
4 large eggs
1 lb unsalted butter, slightly softened
2 t vanilla extract
In a medium saucepan, combine sugar, heavy cream, corn syrup and salt and cook over medium high heat. Stir constantly just until the sugar dissolves. Stop stirring and increase heat to high and let cook.
Meanwhile, in an mixer bowl with a whisk attachment, whisk the eggs at medium. When sugar syrup reaches 225 F increase speed of mixer to high. Continue to cook syrup til it reaches 238 F.
Turn mixer off and remove pan from heat. Pour about 1/4 of syrup over whipped eggs then beat on high until blended (about 10 seconds). Add another 1/4 syrup and beat on high for another 10 secs. Repeat til syrup is used. Crape bowl then beat on medium high until egg mixture is completely cool (about 5 minutes)
Beat in softened butter 1 tablespoon at a time on medium. Add vanilla extract and increase speed to medium high and beat until the BC is smooth and shiny (about 4 minutes)
This is Tish Boyle's recipe from the Cake Book.
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