1. Preheat oven to 340 degrees and line a 12 cup muffin pan with 2 1/2" liners. Mix flour, baking powder, baking soda, and a pinch of salt together in a bowl and set aside.
2. On medium speed beat brown sugar and butter together until well combined. Add egg whites one at a time beating well after each addition.
3. Alternately beat in flour mix and buttermilk (starting with flour and ending with flour) until smooth. Scoop batter into prepared liners 3/4 full and bake for approximately 18 minutes or until an inserted toothpick comes out clean.
4. While cupcakes are baking cream one stick of butter in mixing bowl, add teaspoon of vanilla, 2 tablespoons of french vanilla liquid coffeemate creamer and slowly mix in 4 cups of powdered sugar until desired piping consistency. (add more liquid if desired).
5. Once cupcakes are completely cooled (10 minutes in pan and an additional 20 minutes on cooling rack) pipe frosting onto cupcakes with a large open star tip, sprinkle small pieces of toffee bits onto, and add a light drizzle of caramel topping. Enjoy!!!
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Dec 31, 2012 Pour the toffee bits into a bowl and lightly press the edges of the ganache into the toffee bits, pressing very gently to adhere the toffee to the ganache. 7. Fill another pastry bag ( … From thefarmgirlrecipes.blogspot.com
Sep 7, 2011 Toffee Crunch Cupcakes. Makes 12 cupcakes Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees. 1 cup all purpose flour ... Recipe and picture adapted from Bakers Royale. Filed … From mythirtyspot.com
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Jun 29, 2015 Tessa’s Recipe Rundown. Taste: Every wonderful complex sweet flavor you could imagine, with a hint of salt! Divine. Texture: The cupcakes are light and fluffy with bites of softened toffee bits and the frosting is perfectly … From handletheheat.com
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Dec 11, 2012 For the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. From melskitchencafe.com
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