Brown Sugar Baby Cakes Recipe

  1. Preheat the oven to 350 degrees F. Line 15 cupcake/muffin tins with cupcake liners.
  2. Whisk together the dry ingredients in a small bowl.
  3. Set aside.
  4. To another small bowl, mix the milk and vinegar.
  5. Set aside.
  6. In a large bowl, use a hand mixer or a stand mixer to cream the brown sugar, sugar, and butter until fluffy.
  7. Beat in Egglands Best eggs one at a time until fully incorporated.
  8. Add vanilla.
  9. Beat in the milk-vinegar mixture, alternating with the dry ingredients, adding half at a time until well blended.
  10. Stir in the toffee bits.
  11. Fill each muffin cup with 1/4 cup of batter.
  12. Bake for 15-18 minutes, or when an inserted toothpick comes out clean.
  13. Cool in pan for 10 minutes and then on a rack until cooled completely.
  14. To prepare molasses buttercream, start with a hand mixer or stand mixer, and cream together the butter, salt, and molasses until fluffy.
  15. Add in the powdered sugar, one cup at a time, and mix until blended.
  16. Add the half-and-half and vanilla.
  17. Mix on medium-high speed until light and fluffy, about 3-5 minutes.
  18. Pipe or spread the buttercream on the cooled cakes and top with the remaining chocolate toffee bits.

flour, baking powder, baking soda, kosher salt, milk, cider vinegar, brown sugar, sugar, unsalted butter, extra large, vanilla, chocolate toffee bits, unsalted butter, kosher salt, dark molasses, powdered sugar, milk

Taken from www.chowhound.com/recipes/brown-sugar-baby-cakes-toffee-bits-molasses-31661 (may not work)

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