Butterscotch cupcake with caramel icing

[Liss]

Butterscotch Cupcakes with Caramel Icing

Ingredients:
2 Cups Brown Sugar
1/2 Cup Butter
1 teaspoon vanilla
2 Eggs
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon salt
1 Cup Buttermilk

Heat oven to 350 degrees. Prepare cupcake pan by spraying with nonstick spray or lining it with paper liners.
Using an electric mixer, cream the butter and sugar until fluffy. Beat in the vanilla and eggs, one at a time, on low speed until blended.
Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Add the flour mixture and buttermilk (alternating one after the other) into the sugar/egg mixture on low speed. Scrape the bowl down by hand after all the ingredients have been mixed in.
The batter should be poured into the cupcake tins, about 2/3 full, and then baked for approximately 20-24 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool before frosting.

Caramel Icing

1 1/2 cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later)
1/4 Cup Milk
1 teaspoon vanilla

Stir together all ingredients except the vanilla and the extra 2 Tablespoons of butter in a small saucepan. Put the pot over medium heat and bring it to a boil. Boil the mixture for one minute while stirring frequently to avoid burning. The cooking temperature should reach 238 degrees on a candy thermometer (if you don’t have one, boil it for a solid minute without stopping).

Remove the pan from the heat and stir in the vanilla and the butter. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and is thick enough to spread. Spread it over the cake, moving quickly, because it will set as it cools. It will be a thin coating, not a thick one. Make sure the cake has completely set before you cut into it.

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