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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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BHG recipe, prize winning recipe for these toffeee toppped spiced cupcakes Ingredients:
cupcakes |
2 cups flour |
1 1/2 tsp baking powder |
1/4 tsp salt |
1/2 tsp baking soda |
1/2 cup butter softened |
3/4 cup sugar |
1/4 cup brown sugar |
3 eggs |
1 tbs molasses |
1 1/2 tsp vanilla |
1/2 cup buttermilk |
1/2 cup cream soda ( not diet ) |
3/4 cup toffee pieces divided |
brown butter frosting |
1/2 cup butter divided |
2 cups powder sugar |
1/2 tsp vanilla |
1/8 tsp nutmeg |
dash salt |
1 - 2 tbs buttermilk |
Directions:
1. cupcakes:
2. combine dry ingreidents except sugars
3. Beat butter with sugars
4. Beat in eggs one at a time
5. Beat in molasses and vanilla
6. Alternate beating in flour mixture, buttermilk, cream soda to butter mixture
7. Stir in 1/2 of the toffee chips
8. Fill 18 muffin lined tins 3/4 full
9. Bake in a preheated 350F oven 18 mis or until tops spring back lightly when touched
10. Cool in pan on racks 5 mins
11. Remove from tins and frost tops
12. Frosting:
13. melt 1/4 cup butter over med-low heat till lightly browned about 8 mins and cool
14. Then beat in 1/4 cup softened butter to combine
15. beat in the powdered sugar, vanilla, nutmeg and dash salt
16. Beat in enough buttermilk till spreadable
17. Use immediately before frosting sets up
18. Sprinkle tops with toffee chips
19. Note: If needed add a bit of boiling water to frosting and stir to soften
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