Brown Sugar Baby Cakes Recipe

5 1 1
Brown Sugar Baby Cakes Recipe
Brown Sugar Baby Cakes Recipe photo by Eggland's Best®
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Brown Sugar Baby Cakes Recipe

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5 1 1
Publisher Photo
These Brown Sugar Baby Cakes are packed with toffee bits and topped molasses butter cream! Recipe provided by Eggland's Best®.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Cook: 18 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Cook: 18 min.

Ingredients

  • CAKE:
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1 teaspoon cider vinegar or white balsamic vinegar
  • 1 cup brown sugar (light or dark)
  • 1/4 cup sugar
  • 3/4 cup unsalted butter, softened
  • 2 Eggland's Best® Extra Large Eggs, room temp.
  • 2 teaspoons vanilla
  • 3/4 cup Chocolate Toffee Bits + 3 tablespoons for the tops
  • MOLASSES BUTTER CREAM:
  • 6 tablespoons unsalted butter, softened
  • 1/4 teaspoon kosher salt
  • 2 tablespoons dark molasses
  • 3 cups powdered sugar
  • 3 tablespoons half and half or milk

Directions

Preheat oven to 350 degrees.
Line 15 cupcake/muffin tins with cupcake liners.
Whisk together dry ingredients in a small bowl. Set aside.
To another small bowl mix milk and vinegar together. Set aside.
In a large bowl, use a hand mixer (or a stand mixer) to cream together brown sugar, sugar, and butter together until fluffy. Beat in Eggland's Best® Eggs one at a time until fully incorporated. Add vanilla.
Beat in milk/vinegar mixture alternating with the dry ingredients adding half at a time until well blended. Stir in toffee bits.
Fill each muffin cup with 1/4 cup of batter.
Bake for 15 to 18 minutes when a toothpick inserted comes out clean. Cool in pan for 10 minutes and on a rack until cooled completely.
To Prepare Molasses Butter Cream:
Using a hand mixer or stand mixer, cream together butter, salt, and molasses until fluffy.
Add in powdered sugar, one cup at a time, and mix until blended. Add in half and half and vanilla. Mix on medium-high speed until light and fluffy (approximately 3-5 minutes).
Pipe or spread buttercream on cooled cakes and top with chocolate toffee bits Yield: 15 servings
Originally published as Brown Sugar Baby Cakes in Eggland's Best 2015

Nutritional Facts

1 serving equals 336 calories, 11 g fat (7 g saturated fat), 51 mg cholesterol, 175 mg sodium, 58 g carbohydrate, 1 g fiber, 3 g protein.

  • CAKE:
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1 teaspoon cider vinegar or white balsamic vinegar
  • 1 cup brown sugar (light or dark)
  • 1/4 cup sugar
  • 3/4 cup unsalted butter, softened
  • 2 Eggland's Best® Extra Large Eggs, room temp.
  • 2 teaspoons vanilla
  • 3/4 cup Chocolate Toffee Bits + 3 tablespoons for the tops
  • MOLASSES BUTTER CREAM:
  • 6 tablespoons unsalted butter, softened
  • 1/4 teaspoon kosher salt
  • 2 tablespoons dark molasses
  • 3 cups powdered sugar
  • 3 tablespoons half and half or milk
  1. Preheat oven to 350 degrees.
  2. Line 15 cupcake/muffin tins with cupcake liners.
  3. Whisk together dry ingredients in a small bowl. Set aside.
  4. To another small bowl mix milk and vinegar together. Set aside.
  5. In a large bowl, use a hand mixer (or a stand mixer) to cream together brown sugar, sugar, and butter together until fluffy. Beat in Eggland's Best® Eggs one at a time until fully incorporated. Add vanilla.
  6. Beat in milk/vinegar mixture alternating with the dry ingredients adding half at a time until well blended. Stir in toffee bits.
  7. Fill each muffin cup with 1/4 cup of batter.
  8. Bake for 15 to 18 minutes when a toothpick inserted comes out clean. Cool in pan for 10 minutes and on a rack until cooled completely.
  9. To Prepare Molasses Butter Cream:
  10. Using a hand mixer or stand mixer, cream together butter, salt, and molasses until fluffy.
  11. Add in powdered sugar, one cup at a time, and mix until blended. Add in half and half and vanilla. Mix on medium-high speed until light and fluffy (approximately 3-5 minutes).
  12. Pipe or spread buttercream on cooled cakes and top with chocolate toffee bits Yield: 15 servings
Originally published as Brown Sugar Baby Cakes in Eggland's Best 2015

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TEST User ID: 9102957 263249
Reviewed Mar. 9, 2017

"Loved this for a dessert-like breakfast!"

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