Made these the other night (comments on the cupcake recipe). I actually like the glaze better than the cake recipe.
And I couldn't find any vanilla bean to add (for the pretty little speckles in the glaze), but I realized that since I didn't leave the sediment behind as directed, and I used all of what was in the melted butter, that actually gave it the same appearance as the glaze pictured above, and it wans't gross or anything.

Is one cup of this glaze enough for the 29 cupcakes the recipe makes, if I like things sweet?
Can I use the buttermilk from the cupcake recipe isntead of buying wholemilk just for the glaze?
And I've heard others mention thickening this glaze for sending the cupcakes in lunches, etc. What's the right tweaking method thickening it?

Thank you for the help with all my questions!
-Krystal :) StarGaiz@gmail.com

This is a great recipe! I've made it several times: it's easy and gets rave reviews!

Made for a bake sale. Yummy

This glaze is AMAZING!! I used it like frosting and doubled the powdered sugar color = pink!! It was perfect and delicious. I also browned the butter with a split vanilla bean in the butter which made it amazingly tasty. You MUST use this warm though - "use immediately" should not be overlooked!

you have to try these- really different and VERY moreish! everyone asks me for the recipe and partucularly the glaze-; it's yummy!!

Yummy the cupcakes have a carmel taste and are great!