Cupcake 87 - tasty Krimp-cake

Tastycakes, krimpets in particular are a regional favorite, found mostly in the Maryland/Pennsylvania area. Growing up they were a lunch room staple with a very "high trading" value in cafeterias all over Maryland. Krimpets traded at a premium, above devil dogs, ho-hos and Little Debbies. As an adult, they are a guilty pleasure with a glass of cold milk. A thin strip of butterscotch frosting over a light sponge cake

For the Cupcakes
6 eggs, room temperature
1 1/2 c sugar
1 1/2 c light brown sugar
3 t vanilla extract
1 1/2 c milk
3 T butter, room temperature
3 c AP flour
1 1/2 t baking powder
1/2 t salt

Preheat oven to 350. Line wells of cupcake pan with paper liners.
Combine flour, baking powder and salt. Set aside. In bowl of standing mixer beat eggs and sugars until thick and pale, 3-5 minutes. Heat milk and butter in small pan, until butter is just melted. Do not boil. Set aside. Gradually add flour mixture into egg mixture, mix at low speed until just combined. With mixer still running, add milk at low speed. Mix until combined. Fill cupcake wells 3/4, bake 14-18 minutes. Cool on wire racks.

Frosting
2/3 c butterscotch chips
1 c butter, room temperature
3 c confectioners' sugar
4 T milk
1/2 t salt

Melt butterscotch chips and butter together in medium sized, microwave safe bowl. Whisk to combine, allow to cool to room temperature. Beat butterscotch mixture and confectioners sugar and salt, adding milk until desired consistency is reached.