Butterscotch Cupcakes

My oldest daughter is such a butterscotch lover that when I made pecan pie she would beg me to put butterscotch chips on the bottom of the filling. When my girls were growing up I didn't have much spare time or interest in baking. Occasionally I would make a pie. It was only after they were done with college that I began to pick up this hobby. (Poor deprived children!) So when she came to visit last week, I knew I was gonna indulge her with some BScotch Cupcakes.

A few months ago I found Mercken's Butterscotch wafers at the cake store. I am now using them in most of my recipes that call for butterscotch chips (except for Oatmeal Scotchies). They have a less "fake" taste than the chips, that's the only way I could describe them. They are sooo good!

The Northern Ohio summer day was quite warm and we were having a busy time but these were really easy since I used a boxed cake mix (doctored up of course). Actually, I used a Cupcake mix. Some people complain and wonder why anyone would buy a cupcake mix when its the same thing as a cake mix. Well, the reason I like it is that it is HALF the size of a boxed cake mix, which means if I just can make a dozen instead of 2 dozen cupcakes.

Anyway, these were ButterScotch all the way- BS cake, BS icing and BS glaze. Here's the blueprint-
Cake- Make cake according to box recipe, but add almost 1 box instant sugar free butterscotch pudding plus 2 tablespoons applesauce.
Icing- Simple buttercream with a bit of the BS glaze added.
Glaze- Heat a small amount of heavy cream, remove from heat and add enough wafers to make an almost ganache like glaze. (I'd guess I used maybe 2-3 T of cream and probably 1/3 C of wafers.)

Oh yeah, I added pecans to some of the batter and topped these with pecans.