Butterscotch Cupcakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 egg
• 2/3 cup packed dark brown sugar
• 1 cup milk
• 1/3 cup butter, melted
• 2 tablespoons corn syrup
• 1 tablespoon vanilla
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 -4 tablespoons butterscotch sundae sauce, divided
• 1 tablespoon butter, softened
• 1 cup icing sugar

Recipe

• 1 preheat oven to 375°f lightly butter nonstick muffin pan or line with paper baking cups.
• 2 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.
• 3 spoon into prepared muffin pan. bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean.
• 4 let cool in pan on rack for 10 minute transfer to rack to cool completely.
• 5 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.
• 6 tips: if you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 ml) fancy molasses.