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First, ensure your vanilla cupcakes are completely cool. While they cool, make the frosting: in a stand mixer, combine the 2 cups confectioners' sugar, 1/2 cup butter, 2 tablespoons milk, and 1 teaspoon vanilla extract. Beat on medium speed, then increase to high until the mixture is semi-stiff. Transfer the frosting to a piping bag and ice each cooled cupcake.
Next, line a baking sheet with wax paper. Take the 2 ounces of brown fondant and roll it into 12 small 1/4 inch spheres. Shape each sphere into a cylinder with rounded ends to create the "hot dogs."
Finally, knead each of the 12 caramel candies and flatten them into 1 inch diameter discs for the "hot dog buns." Place a fondant "hot dog" in the center of each flattened caramel, wrapping the caramel around it to resemble a bun. Decorate the top of each "hot dog" with red and yellow frosting to mimic ketchup and mustard, then place one on top of each frosted cupcake.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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