Blondie Cupcakes
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Everyday Food, June
- Prep Time 15 minutes
- Total Time 45 minutes
- Yield Makes 12
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Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 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 pure vanilla extract
- 3 chocolate-covered toffee bars (1 1/4 ounces each), finely chopped (about 1 cup)
Directions
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Preheat oven to 350 degrees. Butter a standard 12-cup (each 2 1/2 inches wide) muffin pan; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
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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.
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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.
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Transfer to wire rack; cool 10 minutes in pan. Turn out blondies onto rack; cool completely, top side up.
My daughter made these last night and they are very good. Does anyone have any ideas what to substitute the toffee bars with? We used chocolate chips, because here in Italy, its hard to find toffee bars.
They did not come out of the muffin tins well. Maybe let them cool a bit longer or next time I might butter and flour cups or use muffin liners. Other than thaty tasty!
When just out of the oven, toss on milk chocolate chips
Made in an 8 x 8 pan, delicious, but needed to bake longer than 35 minutes. They turned out doughy, still very good!