Butterscotch Cupcakes With Sprinkles
Recipe: #7697
January 19, 2013
Categories: Desserts, Cupcakes, Baby Shower, Birthday, Brunch, Easter, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"MMMMmmmm these are so good!If you don't have dark brown sugar, use light brown sugar and add 2 teaspoons fancy molasses to the batter"
Original is 12 servings
Ingredients
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- ICING
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Nutritional
- Serving Size: 1 (99.3 g)
- Calories 347.8
- Total Fat - 15.4 g
- Saturated Fat - 9.4 g
- Cholesterol - 56.6 mg
- Sodium - 300 mg
- Total Carbohydrate - 49.5 g
- Dietary Fiber - 0.7 g
- Sugars - 32.3 g
- Protein - 3.7 g
- Calcium - 78.1 mg
- Iron - 0.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375 degreesF. Lightly butter 12 nonstick muffin pan or line with paper baking cups.
Step 2
In large bowl, whisk egg. Whisk in brown sugar, milk, butter, corn syrup and vanilla. Sprinkle with flour, baking powder and salt and whisk until blended and smooth. Mix in butterscotch chips
Step 3
Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean. Let cool in pan on rack for 10 min. Transfer to rack to cool completely.
Step 4
ICING: In bowl, using electric mixer, beat 2 tbsp of the butterscotch sauce with butter until blended. Sift icing sugar into bowl and beat until smooth, adding as much of remaining butterscotch a little at a time as necessary to make icing smooth and spreadable. Spread over cooled cupcakes. Top with colored sprinkles.
Tips
No special items needed.
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