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Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/2 cup buttermilk
1/4 cup cream soda
1/2 cup butterscotch chips, melted
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/2 cup buttermilk
1/4 cup cream soda
1/2 cup butterscotch chips, melted
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
Directions
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, then add the vanilla extract and butter flavoring.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and cream soda, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the melted butterscotch chips until evenly distributed.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a separate bowl, whip the heavy cream, powdered sugar, vanilla extract, and butter flavoring until stiff peaks form.
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