Brown Sugar Butterscotch Cupcakes Food

BUTTERSCOTCH CUPCAKES

Steps:

• Preheat oven to 375°F Lightly Butter nonstick muffin pan or line with paper baking cups.
• 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.
• Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean.
• Let cool in pan on rack for 10 minute Transfer to rack to cool completely.
• 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.
• Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses.

BUTTERSCOTCH BROWNIES WITH BROWN SUGAR BUTTER ICING

Steps:

• Make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray.
• Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.
• Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
• In a bowl, stir together the flour, baking powder, and salt.
• Beat the flour mixture into the butter mixture on low speed until incorporated.
• Stir in the pecans.
• Pour into the prepared pan, smoothing the top.
• Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
• Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
• Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
• Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.
• Add the melted butter mixture and beat until combined.
• Pour over the cooled brownies and spread evenly.
• Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
• **Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
• Cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.