Recipes

[FunkyHulaGirl]

I made these yesterday, and couldn't get them out of the house fast enough...they were so could I could easily have eaten them ALL! I started out with a Cake Mix Doctor recipe, but her frosting was a debacle...I don't know what she was thinking...so I made my own recipe up and I also made changes to her cake batter (which I usually do), so I changed the name of the recipe as well.

BUTTERSCOTCH OVERLOAD CUPCAKES (Makes 24)

1 pkg. yellow cake mix (I used the old size)

1 pkg. (4 serving size) butterscotch pudding mix

1 cup water

1/2 cup vegetable oil

4 large eggs

1 tsp. vanilla extract

1/4 tsp. Lorann butterscotch flavor (got mine at Hobby Lobby)

1/2 cup butterscotch chips tossed in 1 tsp. flour

1/4 cup chopped & toasted pecans (for topping)

Preheat oven to 350° and put paper liners in 24 muffin cups.

Place the cake mix, pudding mix, water, oil, eggs, vanilla, and butterscotch flavor in a large mixing bowl. Blend on low speed for one minutes, then increase speed to medium and mix for two minutes more. Stir in the butterscotch chips.

Place 1/3 cup of batter into each muffin cup. Bake for about 20 minutes, until top springs back when touched.

Cool in pan for 10 minutes, then remove cupcakes from pan and cool thoroughly on wire racks.

Maple Butterscotch Frosting

1 8 oz. package cream cheese, softened

1/2 stick (2 oz.) unsalted butter. softened

4 cups confectioners' sugar, sifted

1/2 tsp. maple extract

1/4 tsp. butterscotch flavoring

Place cream cheese and butter in a medium bowl, and beat on low speed until well combined. Add the flavorings and two cups of the confectioners' sugar; mix until light and fluffy, adding 1/2 cup additional sugar at a time until desired consistency is reached.

Using a pastry bag or a plastic bag with a corner cut off, pipe the frosting onto the cooled cupcakes. Sprinkle toasted chopped pecans on top.