2 C of flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t of salt
1/2 C of butter
3/4 C of sugar
1/4 C of brown sugar, packed
3 eggs
1 T molasses
1 1/2 t vanilla
1/2 C of buttermilk
1/2 C of cream soda
1/2 C of toffee pieces
Red, white and blue icing
How to Make It:
Allow the oven temperature to heat to 350 degrees.
Line 18 muffin cups with paper liners.
Place the flour, baking powder, baking soda and salt into a mixing bowl and whisk to combine.
Beat the butter with an electric mixer on medium speed for 30 seconds.
Add both types of sugar and beat until blended in well.
Add the eggs, one at a time, beating after each addition to blend.
Add the molasses and vanilla and beat well.
Pour in the flour mixture, buttermilk and cream soda, alternating between them and beating after each addition on
low speed.
Gently fold the toffee pieces into the batter.
Carefully fill the muffin cups 3/4 full of batter.
Bake 18 minutes or until the tops spring back when touched.
Cool on wire racks completely before adding the frosting.
Makes 18 cupcakes
Cream soda brings back fond memories of our childhoods. When celebrating the birth of our nation take a few
moments to remember what being a child was like. These cupcakes should not be made with diet cream soda.
