Monday, November 10, 2008

Pumpkin Butterstoch cupcakes

Pumpkin Butterscotch Cupcakes

2 1/2 c flour
1 T baking powder
1 t baking soda
1/2 t salt
2 t cinnamon
3/4 t nutmeg
1 can (15 oz)pumpkin
4 eggs
1 1/2 c brown sugar
1/2 c oil
1 bag butterscotch chips
1 3/4 c finely chopped walnuts
Beat wet ingredients together, add 1 c walnuts and 1 c butterscotch chips. Combine with dry ingredients. Spoon into wrapper lined muffin pans. Combine remaining nuts and chips. Top each cupcake with 1 T nut/chip mixture. Bake at 350 degrees for 15-20 minutes. Makes 2 1/2 dozen.
ONLY use Wilton cupcake liners. NEVER, EVER use any other brand!!!
For this recipe it is MUCH easier to buy the finely chopped walnuts at the store. If you finely chop them yourself you have to chop forever and then sift out the nut dust that accumulates. The nuts have to be finely chopped or they don’t stay on top of the cupcakes.

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