Thursday, August 16, 2012

Guest Post by Heather from "At The Picket Fence"!

So honored to be visiting from At the Picket Fence over here at Sweet Song Bird with Evey and Erika! Thank you so much gals for having me.  I know these gals are master foodies, so I thought it would be fun to share one of my favorite cupcake recipes with their friends here! Hope y'all enjoy them as much as my family does. 

I ♥ cream soda!  It just makes me doesn't fill my overwhelming addiction to desire for caffeine like Diet Coke or Diet Dr. Pepper, but there's just something fun and kid like about drinking a cream soda.
Makes me think of sitting in a soda shop somewhere... on the set of Happy Days maybe, waiting for Fonzie to walk in and hit the jukebox and some cool song would start up and he would look my way and I'd be sitting in a booth sipping my cream soda, but then he'd end up walking out with the hoochie mama girl with the tight leather pants, the big bosoms and the cool scarf tied around her neck.... 
ahem...okay back to reality.  So I found this great cream soda cupcake recipe in a collection of Better Homes and Gardens desserts and just knew I had to try them!
 They said..."be a kid again!" to me, but in a grown up kind of way with the browned butter frosting and a hint of nutmeg!  Besides, they gave me a great excuse to buy a 2 liter of A&W Cream Soda, which I proceeded to hide way in the back of the fridge so that I and I alone, could drink the remaining cream soda. When my kids asked where it was I just told them the cupcakes needed the whole 2 liters. They don't ever read this, so they'll never know I drank it all...and don't you tell them either! So if you love cream soda like I do and need an excuse to buy a 2 liter of it than make these cupcakes.  They only take 1/2 a cup, and then you can drink the rest yourself!

Cream Soda and Toffee Cupcakes-adapted from Better Homes and Gardens
18 cupcakes
2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
3 eggs
1 Tbsp. molasses
1-1/2 tsp. vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces
Directions:Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
In large bowl beat butter with electric mixer on medium to high 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 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes. 

Brown Butter Frosting: For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/8 teaspoon ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons half and half (the original called for buttermilk, but I have a lot of success with half and half so I stuck with what I knew)until spreadable. Use immediately. I used an additional cup of powdered sugar and an additional 1-2 Tbs. half and half to get more frosting, frosting.  If frosting begins to set up, stir in a small amount of boiling water. 

Thank you gals for having me! 


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