Blondie Cupcakes
Ingredients:
1/2 cup unsalted butter, room temperature, plus more for tin
2 cups all-purpose flour (spooned and 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 (1.4 ounce) bars chocolate-covered toffee bars, finely chopped
Cooking Directions:
Preheat oven to 350 degrees 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 to 22 minutes.
Transfer to wire rack; cool 10 minutes in tin. Turn out blondies onto rack; cool completely, top side up.
Yield: 12 servings
Still Hungry?
The batter can also be baked in a foil-lined eight-inch square pan for about thirty-five minutes. Cool in the pan before removing and cutting into squares.
Notes:
Note
Store the blondies in an airtight container for up to three days; to keep them soft and chewy, add a few marshmallows or a piece of white bread to the container.