|cake batter, yum!|
|Left: Texas cupcakes, Right: cowboys|
Here are the recipes as I used them--follow the links for the originals. As I noted, none of these were purely created by me!
Butterscotch Cupcakes, from Martha Stewart's Butterscotch-Pecan Cake
(preheat oven to 325 degrees)
Cream butter and sugar. Add eggs, vanilla, and rum. Alternate dry ingredients with buttermilk. Batter should be a fairly dense consistency (don't over-mix!). I like to scoop mine into cups with an ice cream scoop. Bake at 325 for about 20 minutes.
Bailey's Frosting, adapted from this fabulous frosting recipe from Cooking Classy
3 sticks butter
4 (with more if needed) cups powdered sugar
3 Tbs Bailey's Irish Cream
a splash of light cream
Butter until light and fluffy before adding other ingredients. Beat until preferred consistency--I go about 8 minutes.
Drizzle cupcakes with butterscotch sauce--I used this one from Smitten Kitchen