Butterscotch Cupcakes Recipes

BUTTERSCOTCH CUPCAKES

Steps:

• Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a muffin tin with paper muffin liners.
• Mix together the flour, brown sugar, baking soda, baking powder, and salt. Set aside.
• In another bowl beat together the eggs, vegetable oil, butterscotch flavor, and buttermilk.
• Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.
• Place the batter into the prepared muffin molds and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest for 5 minutes, then carefully remove from the tin and let cool completely on a wire rack.
• Start beating the heavy cream in a mixing bowl.
• Slowly start adding the butterscotch instant pudding mix and the icing sugar. Add the butterscotch flavor as well and continue beating until the heavy cream reaches the desired consistency.
• Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
• Finish with the golden star sprinkles.

BUTTERSCOTCH CUPCAKES!

Steps:

• Add the Butter to a pan, and melt on a medium heat.
• Add in the Sugar, Cream and Salt and boil for 4-5 minutes on a medium-high heat.
• Take the pan off the heat, and add in the Vanilla and stir.
• Transfer to a container to cool fully. It will thicken a bit as it cools.
• Preheat your oven to 180C/160C Fan, and get your Cupcake Cases ready! I use the Iced Jems Baking Cups, on a flat baking tray.
• Beat together your Butter and Dark Brown Sugar until light and fluffy!
• Add in the Self Raising Flour, and Eggs and beat till smooth.
• Split between the Cupcake Cases using a 5cm Ice Cream Scoop, and bake in the oven for 17-20 minutes!
• Leave to cool fully once baked!
• Make sure your Unsalted Butter (not stork) is at room temperature, and beat for a minute to loosen and make smooth!
• Add in the Icing Sugar in halves, and beat each time till combined.
• Add in the Butterscotch Sauce and combine till beautifully delicious!
• Cut out a small hole in the cupcakes, and fill with a teaspoon of Butterscotch Sauce.
• Pipe the Buttercream on, and sprinkle with sprinkles if you wish!
• Drizzle over a small amount of Butterscotch Sauce!
• Enjoy!

BUTTERSCOTCH CUPCAKES

Steps:

• Preheat oven to 375°F Lightly Butter nonstick muffin pan or line with paper baking cups.
• In large bowl, whisk egg. Whisk in brown sugar, Milk, Butter, corn syrup and vanilla. Sprinkle with flour, baking powder and salt and whisk until blended and smooth.
• Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean.
• Let cool in pan on rack for 10 minute Transfer to rack to cool completely.
• Icing: In bowl, using electric mixer, beat 2 tbsp of the butterscotch sauce with Butter until blended. Sift icing sugar into bowl and beat until smooth, adding as much of remaining butterscotch a little at a time as necessary to make icing smooth and spreadable. Spread over cooled cupcakes.
• Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses.