Butterscotch Cupcakes W Glaze Recipes

Steps:

• Preheat oven to 350 degrees
• Prepare the yellow cake mix with ingredients listed above (2 1/3c milk, 3 eggs, 1 1/4 tsp vegetable oil, 1 tsp butter) or follow the directions on the back of the box.
• After all clumps are gone in the cake mix, add 1/2 of the butterscotch chips package to the mix, set remaining chips in package aside. Whisk together so that the chips are evenly spread throughout the mix.
• Add 4 tbsp of chocolate hazelnut spread (Nutella is more healthier than other spreads and is a lot more tasty). Mix well (add 1/2 tsp milk if mix begins to be too thick)
• Take the cupcake pan and spread butter on the rim of each cup (this keeps the cupcake from sticking when it rises) Next, put cupcake liners in each cup then spray Pam or dot butter at the bottom of each cupcake liner. (this recipe is made for a 6-8 cup pan)
• Let bake for 20 minutes or until fluffed and golden.
• Now for the yummy glaze! Melt 2 tsp of butter in small pot on medium heat for 2 minutes or until melted. After the butter has melted, add 1/2 c milk and the remaining butterscotch chips. Stir frequently for 5 minutes or until the butterscotch chips have melted. Let cool with lid on pot for the next step.
• In small bowl, combine chocolate hazelnut spread, peanut butter, and chocolate syrup, mix until it becomes a light cream.
• After the melted butterscotch chips have cooled a bit, add it to the small bowl of mix, whisk frequently for 2 minutes so that the mix becomes a creamy watery like glaze.
• By now your cupcakes should be ready to take out of the oven, let cool for 15 minutes. After cooled, spread the glaze over cupcakes. ENJOY!! :)

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.

Steps:

• 1. NOTE: THIS RECIPE IS BEST DONE USING A DOUBLE BOILER. If you don't own a double boiler, fill a skillet that is larger than the base of the saucepan, half filled with water and place over medium high heat. Now add the chips to a small sauce pan.
• 2. Add in the heavy whipping cream, beginning with 1/4 cup, if it appears that you need more liquid add an additional tablespoon, that is equivalent to 1/3 cup.
• 3. Heat and stir over boiling water until chips begin to dissolve into heavy whipping cream, stirring until mixture becomes smooth and can be drizzled over cake.
• 4. Drizzle as much or as little as desired over cake, it is so tasty and delicious.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
• Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
• Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.