Page 114 - Cupcakes

TRIPLE BUTTERSCOTCH CUPCAKES

• • • • •

What do you get when you combine butterscotch cake mix, butterscotch pudding
mix, and butterscotch chips? Triple Butterscotch Cupcakes. It’s a powerful little
cake, appealing to nostalgic adults and children, too. I love the creamy comfort
of butterscotch, and to bite into these cupcakes takes me back to my youth when
I frequently baked butterscotch blondies and butterscotch cookies. But I never
thought to bake a butterscotch cupcake until I began working on this book. So
don’t wait as long as I did. Bake them now!

MAKES 24 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 20 MINUTES

BAKING TIME: 18 TO 20 MINUTES

ASSEMBLY TIME: 15 MINUTES

24 paper liners for cupcake pans (2½-inch size)
1 package (18.25 ounces) plain butterscotch cake mix (see “the Cupcake Doctor
says”)

1 package (3.4 ounces) butterscotch instant pudding mix
1 cup water

½ cup vegetable oil
4 large eggs

1 teaspoon pure vanilla extract
Butterscotch Maple Frosting (page 339)

½ cup chopped pecans, for garnish

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24