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Cupcakes, Toffee Crunch

Source of Recipe

Kesha Smith


List of Ingredients

1 C all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 pinch salt
3/4 C brown sugar, firmly packed
1/4 C butter, softened
2 lg egg whites
2/3 C buttermilk
1 stick butter
4 C powdered sugar
1 tsp vanilla extract
2 Tbsp french vanilla coffee mate liquid creamer
1 C toffee bits (heath bits or similar)
1 jar caramel ice cream topping





Recipe

1 Preheat oven to 340 degrees F. and line a 12 cup muffin pan with 2 1/2" liners.

Mix flour, baking powder, baking soda, and a pinch of salt together in a bowl and set aside.

2 On medium speed beat brown sugar and butter together until well combined. Add egg whites one at a time beating well after each addition.

3 Alternately beat in flour mix and buttermilk (starting with flour and ending with flour) until smooth. Scoop batter into prepared liners 3/4 full and bake for approximately 18 minutes or until an inserted toothpick comes out clean.

4 While cupcakes are baking, cream one stick of butter in mixing bowl, add teaspoon of vanilla, 2 tablespoons of french vanilla liquid coffee mate creamer and slowly mix in 4 cups of powdered sugar until desired piping consistency. (add more liquid if desired).

5 Once cupcakes are completely cooled (10 minutes in pan and an additional 20 minutes on cooling rack) pipe frosting onto cupcakes with a large open star tip, sprinkle small pieces of toffee bits onto, and add a light drizzle of caramel topping. Enjoy!!!