Caramel drizzle for buttercream. This is were I had all my problems. I am a little embarrassed to admit this because I went to pastry school, I made caramel a ton in school! The first time I made it the sugar began to crystallize. So I started over and realized I wasn't going to have enough sugar to finish the buttercream. I decided to cut the caramel recipe in half because I didn't think I needed that much. Good thing I was right! When I started to make it the second time,I poured my sugar into the pan and almost immediately turned golden brown because my pan was too hot (I used the same pan I had used before). It turned out alright, until it was time to make the buttercream. I did everything according to the recipe but the buttercream seemed to have separated or something. I am not sure why this happened. You can see in the picture below what I am talking about.
The final product. Despite my buttercream mess up, they turned out really good. The buttercream is my favorite so far. I am definitely going to make these again in the future. My cupcake tester said they taste like caramel rolls.