Blondie Cupcakes
- Ready In:
- 37mins
- Ingredients:
- 8
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 1⁄2 cup unsalted butter, room temp plus more for tin
- 2 cups all-purpose flour, spooned & leveled
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups packed light-brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 (1 1/4 ounce) packages chocolate-covered english toffee bars, finely chopped (about 1 cup)
directions
- Preheat oven to 350°F Butter a standard 12-cup (each 2 1/2 inches wide) muffin tin; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined - do not overmix. Fold in chopped toffee.
- Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18-22 minutes.
- Transfer to wire rack; cool 10 minutes in tin. Turn blondies onto rack; cool completely, top side up.
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RECIPE SUBMITTED BY
I graduated with a B.S. in biology in May 2009. My minors were in chemistry and psychology. Most of my experiments take place in my kitchen these days.
I have loved cooking for as long as I can remember. I especially love baking, and I've recently (summer of 2009) started canning.
Other hobbies include thrift shopping, drinking good coffee or tea, reading (especially cookbooks, nonfiction, and memoirs), knitting, trashy Vh1 reality shows, and spending time with my long-term boyfriend and our three (count 'em, THREE!) medium to large cats.
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