:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/FzDusU18HXdXIu75rco7/7aa3137600cd8aea1bea887fbd70f9.jpg "Brown Sugar Baby Cakes with Toffee Bits & Molasses")
Brown Sugar Baby Cakes with Toffee Bits & Molasses
This recipe is presented by Eggland’s Best. Make sure to stir, not blend, the toffee bits in the cupcake batter to ensure the bits stay intact, for that satisfying crunch through and through. To create pretty concentric circle swirls, spoon the molasses buttercream frosting into seal-able plastic bag and use scissors to cut off bit of the corner through which you can squeeze the icing in a controlled way.
Ingredients
- 11⁄2 Cup whole-wheat flour
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon Kosher salt
- 3⁄4 Cup milk
- 1 teaspoon cider vinegar or white balsamic vinegar
- 1 Cup brown sugar
- 1⁄4 Cup sugar
- 3⁄4 Cup unsalted butter, softened
- 2 extra large eggland's best eggs, at room temperature
- 2 teaspoon vanilla
- 3⁄4 Cup chocolate toffee bits, plus 3 tablespoons for the tops
- 6 tbls unsalted butter, softened to prepare molasses buttercream
- 2 tablespoon dark molasses
- 3 Cup confectionery sugar
- 3 tablespoon half-and-half or milk
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Directions
Preheat the oven to 350°F. Line 5 cupcake/muffin tins with cupcake liners.
Whisk together the dry ingredients in a small bowl. Set aside.
To another small bowl, mix the milk and vinegar. Set aside.
In a large bowl, use a hand mixer or a stand mixer to cream the brown sugar, sugar, and butter until fluffy. Beat in Eggland’s Best eggs one at a time until fully incorporated. Add vanilla.
Beat in the milk-vinegar mixture, alternating with the dry ingredients, adding half at a time until well blended. Stir in the toffee bits.
Fill each muffin cup with ¼ cup of batter. Bake for 15-18 minutes, or when an inserted toothpick comes out clean. Cool in pan for 10 minutes and then on a rack until cooled completely.
To prepare molasses buttercream, start with a hand mixer or stand mixer, and cream together the butter, salt, and molasses until fluffy.
Add in the powdered sugar, one cup at a time, and mix until blended. Add the half-and-half and vanilla. Mix on medium-high speed until light and fluffy, about 3-5 minutes.
Pipe or spread the buttercream on the cooled cakes and top with the remaining chocolate toffee bits.
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