Rebecca Nielsen's Recipe

Bite Size Butterscotch Cupcakes

Category: cupcakes, cakes and muffins

Serves/Makes: 48
Difficulty Level: 2
Prep Time: 20 minutes

Preheat Oven to 375 degrees

Ingredients:
1 stick butter (room temperature)
1 c brown sugar
1/2 c creamy peanut butter
1 c half and half
2 c crushed graham crackers (14 graham crackers)
1 c finely chopped cashews or peanuts
1 c English Toffee Bits (recommend Heath Bar)
2 1/2 c Butterscotch chips

Directions:
Put graham crackers in zip top plastic bag and crush with rolling pin or meat mallet. Do not put them in food processor as this will turn them into powder. Finely chop 1 3/4 c of the butterscotch chips.

Using paddle attachment on stand mixer cream butter, sugar and peanut butter. Add half and half. Mix well.

Add crushed graham crackers, nuts, toffee bits and the chopped butterscotch chips. Combine well making sure nuts, toffee bits and butterscotch chips are evenly distributed.

Spray two mini muffin pans with vegetable spray. Using a small scoop (1ounce size) fill muffin tins almost full. Bake 12 minutes turning pans after 6 minutes.

While baking; in a heat proof container melt remaining 3/4 c butterscotch chips in microwave. Do this in 20 second intervals stirring after each. Should take 3 times. Do not put any liquid in with chips.

When cupcakes are done let cool in pan about 4 minutes then turn out on a cooling rack. When room temperature take small spatula or dinner knife and "frost" with the melted butterscotch chips. Let harden overnight.

Store in airtight container or zip top bag.

These gems are great for the kids lunch and after school treats. Having the kids do the frosting is also a great way to get the kids in the kitchen with you.

Look for my chocolate macadamia version comming soon.