|Don't worry hands were washed thoroughly before sprinkle use!!|
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
|there's my eggs hanging out with the buttermilk|
Divide batter evenly among liners, filling each three-quarters full.
|Look at my super cool hole maker!!! Get a hold of your Avon reps now!!! It was only $16.99 and it makes perfect holes for fillings.|
|Cant get better than that!!|
|I used a cake decorating tool instead of a spoon to fill the centers and it made the process a lot less messy|
Now for a little more topping I whipped up some Carmel Drizzle (courtesy of how to eat a cupcake).
1 1/2 cups sugar
1 1/4cups heavy cream
Pinch of salt
The How To
Unfortunately I didn't take any pictures of this process, it went really quick and I thought I was going to either burn the house down or my fingers. So really follow the directions and get another person to help especially towards the end when your adding the cream.
In a heavy-bottomed, high-sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5mins. Stirring with a wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3mins longer.
Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter no exaggeration here!!!) stirring constantly until completely smooth. Stir in the salt. Pour the carmel into a small heatproof bowl and let cool completely before using.
|A center shot for you|