Toffee Crunch Cupcakes
|Keywords:||caramel, Buttercream, Cupcakes, toffee|
|1 c||all purpose flour|
|1/2 tsp||baking powder|
|1/4 tsp||baking soda|
|3/4 c||brown sugar, firmly packed|
|1/4 c||butter, softened|
|2 large||egg whites|
|4 c||powdered sugar|
|1 tsp||vanilla extract|
|2 Tbsp||french vanilla coffee mate liquid creamer|
|1 c||toffee bits (heath bits or similar)|
|1 jar(s)||caramel ice cream topping|
Pinched by mira840, and 4,773 more.
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DirectionsPreheat oven to 340 degrees and line a 12 cup muffin pan with 2 1/2" liners. Mix flour, baking powder, baking soda, and a pinch of salt together in a bowl and set aside.On medium speed beat brown sugar and butter together until well combined. Add egg whites one at a time beating well after each addition.Alternately beat in flour mix and buttermilk (starting with flour and ending with flour) until smooth. Scoop batter into prepared liners 3/4 full and bake for approximately 18 minutes or until an inserted toothpick comes out clean.While cupcakes are baking cream one stick of butter in mixing bowl, add teaspoon of vanilla, 2 tablespoons of french vanilla liquid coffeemate creamer and slowly mix in 4 cups of powdered sugar until desired piping consistency. (add more liquid if desired).Once cupcakes are completely cooled (10 minutes in pan and an additional 20 minutes on cooling rack) pipe frosting onto cupcakes with a large open star tip, sprinkle small pieces of toffee bits onto, and add a light drizzle of caramel topping. Enjoy!!!