Butter-Rum Cupcakes

• 3/4 cup plus 2 tbsp. sugar
• 1 cup sour cream
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. soda
• 1/4 tsp. salt
• 1 pkg. butterscotch morsels
• 3/4 cup chopped pecans

Combine sugar, sour cream, eggs and flavoring; beat well. Sift flour, baking powder, soda and salt together; add to liquid mixture. Beat well; fill greased muffin cups two-thirds full with batter. Top with six to eight butterscotch morsels and pecans; bake at 350 degrees for 18 to 22 minutes.

Butter-Rum Glaze

• 3/4 cup sugar
• 1/4 cup water
• 1 tbsp. butter
• 1/2 tsp. rum flavoring

Boil sugar, water and butter for two minutes; add flavoring. Spoon hot glaze over hot cupcakes; cool 5 to 10 minutes in pan. Remove to cake rack; cool.

Yield: 16 servings.

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