CREAM SODA-TOFFEE CUPCAKES

April Alvarez

By
@peaches58

This is another cupcake recipe I found in a Better Homes and Gardens magazine.


Featured Pinch Tips Video

Serves:

18 cupcakes

Prep:

15 Min

Cook:

20 Min

Ingredients

2 c
all purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 c
butter softened
3/4 c
sugar
1/4 c
packed brown sugar
3 large
eggs
1 Tbsp
molasses
1 1/2 tsp
vanilla
1 1/2 c
buttermilk
1/2 c
cream soda (not diet)
3/4 c
toffee pieces

FROST WITH BROWN BUTTER FROSTING AS FOLLOWS:

1/4 c
butter (browned in pan)
1/4 can(s)
butter (softened)
2 c
powdered sugar
1/2 tsp
vanilla
1/8 tsp
ground nutmeg
dash of salt

Directions Step-By-Step

1
Preheat oven to 350 degress line eighteen 2 1/2 inch muffin cups with paper liners, set aside. Combine flour, baking powder and soda, and 1/4 teaspoon salt, set aside.
2
In large bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugars, beat until well combined. Beat in molasses and vanilla.
3
Alternately add flour mixture,buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full.
4
Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans cool. Frost then top with remaining toffee.
5
Frosting:
For the brown butter, in saucepan heat 1/4 cup butter over medium -low heat until lightly browned, about 8 mintues, cool.
6
In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter, heat until combined. Add powdered sugar,and vanilla,nutmeg and salt. Beat in 1 to 2 tablespoons buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water.

About this Recipe

Course/Dish: Other Desserts