Page 115 - Cupcakes

cupcake cups with paper liners. Set the pans aside.

the CupcakeDoctor says...

If you can’t find butterscotch cake mix in your local supermarket, substitute
a plain yellow cake mix and a package of either butterscotch or vanilla

instant pudding mix. You won’t get a triple hit of butterscotch, but the
frosting will more than hold its own.

2. Prepare the cupcake batter: Place the cake mix, pudding mix, water, oil, eggs,
and vanilla in a large mixing bowl. Blend with an electric mixer on low speed
for 30 seconds. Stop the machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,

scraping down the sides again if needed. Spoon or scoop ⅓ cup batter into each
lined cupcake cup, filling it three quarters of the way full. (You will get between
22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your
finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire
racks to cool for 5 minutes. Leave the oven on. Run a dinner knife around the
edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups
using the end of the knife, and pick them out of the cups carefully with your
fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

4. Place the pecans in a small baking pan and toast in the oven until aromatic, 3
to 5 minutes.

5. Prepare the Butterscotch Maple Frosting.

6. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it
out with a short metal spatula or a spoon, taking care to cover the tops
completely. Place them, uncovered, in the refrigerator until the frosting sets, 20
minutes. Sprinkle the toasted pecans over the frosting. The cupcakes are ready to
serve.