Butterbeer Cupcakes

At some point in my life I will master the art of pretty cupcakes. Until that time, I shall suffice with delicious, diabetes inducing cupcakes like that picture above. Recipe is below, image will be updated as I perfect the art of cupcake.

Cake:
1 box yellow cake mix
1 C cream soda
3 eggs
1 stick unsalted butter, melted
1/2 C melted butterscotch chips
1/2 C dark brown sugar, packed
1.5 tsp vanilla extract

Mix ingredients together and follow directions on the cake box, substituting cream soda for water.

At this step you can forgo the icing and add a dime sized drop of butterscotch topping to the top of each unbaked cupcake. When the cupcakes come out of the oven, the topping will have created a glazed top…and tah-da! You have muffins!

Butter Cream Frosting:
1 stick unsalted butter, softened
2 tbs cream soda
2 C powdered sugar

To create a butter cream, let the stick of butter set out for about an hour, or until it is soft enough that you can leave an impression with your finger (setting the butter on the oven while it preheats can speed this process a bit---if you MUST microwave the butter, cut it into small pieces and microwave for 10 seconds---microwaving the butter is ill- advised as the butter cream is a delicate art that is impossible to achieve with melted butter). When butter is softened, cut into blocks and place in mixing bowl. Mix in cream soda, and gradually mix in powdered sugar (about a 1/2 C at a time).

If the butter cream is too thin, add more powdered sugar, if it is too thick, add more softened butter.

After creating the butter cream, add in:

1/3 C butterscotch topping
1 tsp vanilla extract
1/8 tsp salt
3 tbs milk or cream

Top with butterscotch topping and butterscotch/vanilla chips if desired.

Yields 24+