CREAM SODA-TOFFEE CUPCAKES

2 cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ cup butter, softened
¾ cup granulated sugar
¼ cup packed brown sugar
3 eggs
1 Tbsp. molasses
1 ½ tsp. vanilla
½ cup buttermilk
½ cup cream soda (not diet)
¾ cup toffee pieces
1 recipe Brown Butter Frosting (see below)

Preheat oven to 350*. Line eighteen 2 ½-inch muffin cups with paper bake cups; set aside.

Combine flour, baking powder, baking soda and ¼ teaspoon salt; set aside. In large bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.

Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in ½ cup of the toffee. Fill cups ¾ full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks for 5 minutes. Remove from pans; cool. Frost; top with remaining toffee.

MAKES 18 CUPCAKES

BROWN BUTTER FROSTING:

For brown butter, in saucepan heat ¼ cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat ¼ cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, ½ teaspoon vanilla, 1/8 teaspoon ground nutmeg and dash of salt. Beat in 1 to 2 tablespoons buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water.

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