Caramel Sundae Cupcakes

Ingredients:

Cupcakes:
1/2 cup (125mL) butter, softened
1 1/3 cups (325mL) sugar
2 eggs
2 tsp (10mL) vanilla extract
1 1/2 cups (375mL) Robin Hood® All Purpose Flour
1 tsp (5mL) baking powder
1/2 tsp (2mL) salt
2/3 cup (150 mL) milk

Sundae Toppings:
Whipped Cream
Smucker’s Sundae Syrup^TM Caramel Flavoured Syrup
Smucker’s® Sundae Syrup Chocolate Flavoured Syrup
Smucker’s Sundae Syrup Strawberry Syrup
Sprinkles, cherries, coconut, chocolate chips…whatever you imagine!

Directions:

1. Preheat oven to 350°F (180°C). Line 12 muffin tins with paper liners.
2. Beat butter and sugar until light. Add eggs and vanilla. Beat well. In separate bowl, combine all dry ingredients. Add half the dry ingredients to wet ingredients, add milk, then add remaining dry ingredients. Spoon into prepared muffin tins.
3. Bake in preheated oven, 20 – 25 minutes, until toothpick inserted in centre comes out clean. Let cool, then remove to wire rack.
4. Once completely cooled, top with whipped cream and your favourite toppings.

Featured Products:

Smucker’s^® Sundae Syrup™ Caramel Flavoured Syrup

Smucker’s^® Sundae Syrup™ Chocolate Flavoured Syrup

Robin Hood® All Purpose Flour

Smucker’s^® Sundae Syrup™ Strawberry Flavoured Syrup