MY SIMPLE BUTTERSCOTCH CUPCAKES (TO EASE MY CRAVING!) SMILE

​So, the other day I was craving butterscotch cupcakes, well, at least one. I didn’t want to make a lot, since I won’t eat them. Therefore, I cut my basic recipe in half, so simple, and this is what I came up with. They weren’t bad, smile. So I place the leftovers in the freezer.
 
Category:  Dessert
Approx. Prep and Cook Time:   Under 25 to 30 Minutes
Approximate Cost:    $4.25 or .53 cents each cupcake
Difficulty Level:  Easy
Allergens, Other:  For GF please, use Gluten Free flour
Servings: 8
 
Ingredients
¾ c. Self-rising flour (.60)
½ c. Organic Sugar (.50)
2 eggs (at room temperature) (.40)
½ c. unsalted butter really softened and unsalted, since self-rising flour have salt already) (.75)
1 ½ tsp. good vanilla (if you like you can add ½ tsp. almond extract as well) ($1.00)
1 c. Butterscotch morsels ($1.00)
 
Directions
Pre-heat your oven at 325 degrees. Place cupcake wrappers in your baking pan.
Using two separate bowls, mix all the dry ingredients well in one bowl and all the wet ingredients in the other bow.
Now add the dry ingredients to the wet (NOTE: you can hold on the morsels now and then sprinkle  the butterscotch morsels ​on top after you place them in the wrappers) Mix only until they are well mixed and smooth. Do not over mix.
Place the batter inside the cupcake wrappers a bit before the edge with an ice cream scooper.
Bake for about 15 to 20 depending on your oven. When you see they have risen to the top, remove from oven, insert a toothpick and it must come out dry.
You can eat then as is when they cool down or add a tbsp. of simple syrup (1 c. water, 1 c. sugar. Bring it to a boil until all sugar is dissolved. Remove from stove and add the 1 tbsp. vanilla, or almond extract or the  flavor of your choice.) Or if you do not want the vanilla simple syrup, just frost then with your favorite frosting, YUMMM.