Daily Recipe - Butterscotch Cupcakes

Butterscotch Cupcakes
Makes about 2 1/2 dozen

Recipe from Cooking with Paula Deen

1 1/4 c. butterscotch morsels
1 (18.25 oz.) package white cake mix
4 large eggs
3/4 c. sour cream
3/4 c. milk
1/4 c. dark rum
1/4 c. butter, softened (half a stick)
Butterscotch Frosting (recipe follows)
Garnish: crushed butterscotch hard candies

1. Preheat oven to 350-f degrees. Line 30 cups of 3 muffin pans with paper liners.

2. Place butterscotch morsels in a small bowl; microwave on High in 30 second intervals, stirring after each, until morsels are melted and smooth (about 1 1/2 minutes total); let cool.

3. In a large bowl, combine cake mix, eggs, sour cream, milk, rum, and butter. Beat at medium speed with an electric mixer until smooth. Beat in melted butterscotch morsels. Pour batter into prepared pans, filling cups three-fourths full. Bake for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and let cool completely on wire racks. Spread evenly with Butterscotch Frosting. Garnish with butterscotch candies, if desired.

Butterscotch Frosting
Makes about 3 cups

1/2 c. butter, softened
1 (7 oz.) jar marshmallow creme
1/4 c. butterscotch-flavored ice cream topping
3 c. confectioners' sugar

1. In a large bowl, combine butter and marshmallow creme. Beat at medium speed with an electric mixer until creamy. Beat in ice cream topping. Gradually beat in confectioners' sugar until smooth.

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