11
03 Oct 11 at 1 pm
Reblog

Butterscotch Blondie Cupcakes

Source - http://bakemeblush.blogspot.com/2011/09/breathe-in-butterscotch.html

(Adapted from Martha Stewart Cupcakes)
Yield: 12 to 15 cupcakes
Print This Recipe


Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup butterscotch chips


Directions

  1. Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners. Whisk together flour, baking powder, and salt.
  2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and beat until incorporated. Fold in butterscotch chips by hand.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until golden brown and a toothpick inserted in center comes out with only a few moist (but not wet) crumbs, about 30 minutes. Transfer tin to a wire rack. Cool for a few minutes; remove cupcakes from tin and remove cupcake liners before serving. Cupcakes can be stored up to 5 days in airtight containers at room temperature.

Butterscotch Blondie Cupcakes
Source - http://bakemeblush.blogspot.com/2011/09/breathe-in-butterscotch.html
(Adapted from Martha Stewart Cupcakes)Yield: 12 to 15 cupcakesPrint This RecipeIngredients1 2/3 cups all-purpose flour1 teaspoon baking powder3/4 teaspoon salt1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature1 cup packed brown sugar2 large eggs, room temperature1 teaspoon pure vanilla extract1 cup butterscotch chipsDirectionsPreheat oven to 350 degrees F. Line a standard muffin tin with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and beat until incorporated. Fold in butterscotch chips by hand.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until golden brown and a toothpick inserted in center comes out with only a few moist (but not wet) crumbs, about 30 minutes. Transfer tin to a wire rack. Cool for a few minutes; remove cupcakes from tin and remove cupcake liners before serving. Cupcakes can be stored up to 5 days in airtight containers at room temperature.
  1. kcsrecipebook reblogged this from recipecardbox
  2. moodyfoodie reblogged this from recipecardbox and added:
    Another one on my list to make!
  3. sassyfrostyhunter reblogged this from recipecardbox
  4. recipecardbox posted this