Butterscotch Cupcakes

Butterscotch Cupcakes

1 1/4 cups butterscotch morsels 1 pkg. white cake mix (18.25 oz) 4 large eggs 3/4 cup sour cream 3/4 cup milk 1/4 cup dark rum 1/4 cup butter, softened Butterscotch Frosting (recipe follows) Garnish: crushed butterscotch candies

Preheat oven to 350. Line 30 cups of 3 muffin pans with paper liners. Place butterscotch morsels in a small bowl; microwave on high in 30 second intervals, stirring after each, until morsels are melted and smooth, about 1 1/2 minutes total. Let cool. In a large bowl, combine cake mix, eggs, sour cream, milk, rum and butter. Beat at medium speed with an electric mixer until smooth. Beat in melted butterscotch morsels. Pour batter in prepared pans, filling cups three fourths full. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and let cool completely on wire racks. Spread evenly with Butterscotch Frosting. Garnish with butterscotch candies if desired. Butterscotch Frosting: 1/2 cup butter, softened 1 jar marshmallow cr�me (7 oz) 1/4 cup butterscotch flavored ice cream topping 3 cups powdered sugar In a large bowl, combine butter and marshmallow cr�me. Beat at medium speed with an electric mixer until creamy. Beat in ice cream topping. Gradually beat in powdered sugar until smooth. Variation: Use chocolate ice cream topping in the icing for a delicious butterscotch and chocolate cupcake. Source: Paula Deen

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