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Cream Soda Toffee Cupcakes

Makes: 18 servings Yield: 18 cupcakes
Prep 25 mins Bake 350°F 18 mins Cool 5 mins
Cream Soda Toffee Cupcakes
Ingredients
  • 2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  cup  butter, softened
  • 3/4  cup  granulated sugar
  • 1/4  cup  packed brown sugar
  • 3  eggs
  • 1  tablespoon  molasses
  • 1 1/2  teaspoons  vanilla
  • 1/2  cup  buttermilk
  • 1/2  cup  cream soda (not diet)
  • 3/4  cup  toffee pieces
  • 1  recipe  Brown Butter Frosting (see recipe below)
Directions

1. Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.

2. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.

3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.

Brown Butter Frosting

Yield: 1-1/4 cups frosting
Slow Cook  low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours
Ingredients
  • 1/4  cup  butter
  • 1/4  cup  softened butter
  • 2  cups  powdered sugar
  • 1/2  teaspoon  vanilla
  • 1/8  teaspoon  ground nutmeg
  •  Dash salt
  • 1 - 2  tablespoons  buttermilk
Directions

1. For brown butter, in saucepan heat the 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat the 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg, and salt. Beat in enough buttermilk until frosting reaches a spreading consistency. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1-1/4 cups frosting.

Nutrition Facts (Cream Soda Toffee Cupcakes)
  • Servings Per Recipe 18,
  • cal. (kcal) 307,
  • Fat, total (g) 14,
  • chol. (mg) 69,
  • sat. fat (g) 8,
  • carb. (g) 42,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 31,
  • pro. (g) 3,
  • vit. A (IU) 340,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 241,
  • Potassium (mg) 62,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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