CARAMEL TOPPED BUTTERSCOTCH CUPCAKES

kmi858

Ingredients

1 box of yellow cake mix
1 box of instant butterscotch pudding 3.4 oz box
1/4 Cup of butterscotch topping (more or less to suit your own taste)

Directions for the cupcakes:

Put all 3 ingredients in a large mixing bowl and prepare according to cake mix directions ie: adding eggs, oil etc. per box instructions. Use
the cupcake directions on the cake mix box for this recipe.

For the frosting:

Ingredients:

1 cup Vegetable Shortening
1 teaspoon caramel flavoring (you can use butterscotch, rum or whatever you like best flavoring)
1/2 cup Butterscotch Topping (more or less to

suit your own taste)
1/4 cup Whole Milk or Heavy Cream
4 cups Powdered Sugar (confectioners sugar)

Directions:

Mix shortening, butterscotch topping, flavoring, and whole milk OR cream with an electric mixer on low speed. Slowly add in powdered sugar until desired consistency is reached. You may need to add more milk or cream to achieve correct consistency.

Drizzle with more butterscotch topping if desired.

Makes 2 dozen cupcakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s