Ingredients

• Brown Sugar Cake
• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups butter, room temperature
• 1 cup white sugar
• 1 1/2 cups brown sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla
• 1 cup milk
• Butterscotch Sauce
• 4 tablespoons butter
• 1/2 cup dark brown sugar
• 1/2 teaspoon sea salt
• 1/2 cup heavy cream
• 2 teaspoons vanilla
• Butterscotch Frosting
• 1/2 cup butter
• 2 cups confectioner's sugar (or up to 3 cups)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Lightly grease 2 -12 count baking pans (cupcake or square brownie pans) with butter and dust with flour, or line with cupcake liners.
3. In a medium bowl, whisk the flour with the baking powder and salt. Set aside.
4. Using a mixer or mixing by hand, cream the butter and sugars until fluffy. Gradually add the eggs, one at a time, mixing until just combined. Stir in the vanilla extract. Alternate between adding 1 cup of flour and 1/2 cup of milk at a time until all ingredients are incorporated.
5. Pour the cake batter into the prepared pans, filling each cavity about 2/3 full to prevent overflow. Bake the cake squares or cupcakes for 23-28 minutes. Allow them to cool in the pans for 10 minutes before removing and cooling completely. (Optionally, slice the tops to create perfectly flat squares, to mimic the Tastykake Butterscotch Krimpets.)
6. For the butterscotch sauce: In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the brown sugar and salt until well combined. Gradually add the cream, whisking continuously until smooth. Bring the mixture to a boil, then simmer for about 5 minutes, whisking occasionally. Remove the butterscotch sauce from the heat, stir in the vanilla extract, and transfer it to a bowl. Allow it to come to room temperature by chilling in the refrigerator or leaving it on the counter for at least 30 minutes. (The butterscotch sauce can be used immediately or stored for later use.)
7. For the butterscotch frosting: In a stand mixer, blend the butter with the room temperature butterscotch sauce (about 3/4 cup). Gradually add the icing sugar, 1/2 cup at a time, until a thick yet spreadable frosting forms. Adjust the amount of icing sugar as needed; you may only require 2 cups for a thinner consistency, or up to 3 cups for a thicker frosting.
8. Frost the cooled cupcakes according to your preference. Store any leftovers in the refrigerator for up to 5 days, and allow them to come to room temperature before serving.

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