|
|
Instructions |
|
|
|
Preheat oven to 350. Line cupcake pans with liners. Combine flour
baking powder, baking soda and 1/4 tsp salt and set aside.
|
|
|
|
In large bowl beat butter with mixer, add eggs one at a time on low
until combined. Beat in molasses and vanilla.
|
|
|
|
Add flour mixture, buttermilk and cream soda to butter mixture,
beating on low speed after each addition. Stir in 1/2 cup of the
toffee. Fill to 3/4 cup full. Bake 18 minutes or until done. Cool in
pans on racks. Frost and top with remaining toffee.
|
|
|
|
Mix browned butter with softened butter beat in powdered sugar,
vanilla, nutmeg and salt. Beat in buttermilk until spreadable
consistency.
|
|
|
|
Originally Submitted
5/19/2009
|
