Butterscotch Cupcakes

Recipe by Redsie
READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F Lightly Butter nonstick muffin pan or line with paper baking cups.
  • 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.
  • 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 minute Transfer to rack to cool completely.
  • 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.
  • Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses.
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