Shelly's Recipe

CREAM SODA TOFFEE CUPCAKES

Category: Cakes

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
3 eggs
1 tbsp molasses
1 1/2 tsp vanilla extract
1/2 cup buttermilk and cream soda (not diet)
3/4 cup toffee pieces
Brown Butter Frosting, recipe follows

Preheat oven to 350. Line 18 muffin cups with paper bake cups; set aside. Combine dry ingredients and set aside.

In a large bowl, beat butter and sugard until well combined. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla extract.

Alternately add flour mixture, buttermilk and soda to butter mixture, beating on low, after each addition until combined. Stir in 1/2 cup toffee. Fill cups 3/4 full and bake 18 minutes or until toothpick inserted in center comes out clean. Cool pans on racks for 5 minutes. Remove from pans; cool. Frost and top with remaining toffee.

Brown Butter Frosting: In a saucepan, on low heat, melt 1/4 cup butter and heat until lightly browned, about 8 minutes; cool.

In a bowl, beat 1/4 cup softened butter and add cooled butter; beat until combined. Add 2 cups confectioners sugar, 1/2 tsp vanilla extract, 1/8 tsp ground nutmeg and a dash of salt. Beat in 1-2 tbsp buttermilk until spreadable. Use immediately. If frosting begins to setp up, stir in a small amount of boiling water.