CUPCAKES – 2 cups all-purpose flour – 1 teaspoon baking powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 1 cup brown sugar – 3 large eggs – 1/2 cup canola oil – 1 teaspoon butter extract – Seeds from one vanilla bean divided – 1/2 cup buttermilk – 1/2 cup pumpkin beer * or cream soda – 1 cup toffee bits optional BUTTERBEER SAUCE – 1 (11 ounce) bag butterscotch chip – 1/2 cup heavy cream – 1 tablespoon honey
TREACLE BUTTER FROSTING + CHOCOLATE PRETZELS – 30-40 mini pretzel twist – 9 ounces semi-sweet or milk chocolate melted – 8 tablespoons salted butter softened – 2 teaspoons unsulphured molasse – 1 3/4 cup powdered sugar or more if desired – 3 tablespoons unsweetened cocoa powder – 1 teaspoon vanilla extract – 1 teaspoon butter extract – 1/3 cup butterbeer sauce directions above – 2 tablespoons heavy whipping cream – [broom stick cookies |
1
2
3
4
5
6
7
8
9
10