Butterscotch Cupcakes W Glaze Recipes

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 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 WITH CREAM CHEESE FROSTING

Steps:

• Beat first 5 ingredients in bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
• Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
• Beat cream cheese, butter and powdered sugar in bowl with mixer until blended. Spread over cupcakes. Sprinkle with colored sugar; top with berries.

BUTTERSCOTCH SWIRL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

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.

BUTTER GLAZE

Steps:

• Melt butter in a saucepan over medium heat. Remove from heat. Stir in milk.
• Whisk together butter mixture and the sugar in a large bowl until icing is opaque and thickened but still pourable, 4 to 5 minutes. Use immediately.

CHOCOLATE CUPCAKES WITH BUTTERSCOTCH ICING

Steps:

• In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together the flour, the baking soda, and a pinch of salt. In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition, divide the batter among 12 paper-lined 1/2-cup muffin tins, and bake the cupcakes, in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
• In another bowl combine the butterscotch chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

BUTTERSCOTCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
• Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
• Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.

BUTTERSCOTCH FROSTING

Steps:

• Melt butter in a heavy saucepan over med-low heat.
• Add brown sugar and stir constantly with wooden spoon.
• After 2-3mins, sugar will melt and mixture will become smooth, then begin to bubble (it's ok if it looks separated at this point).
• Once this happens, stir constantly for 2mins (less if sugar smells like it's burning).
• Carefully add cream and stir for another 2mins.
• Mixture will thicken slightly and look smooth and glossy.
• Remove pan from heat and let cool for 5mins, stirring frequently.
• Beat in confectioners' sugar and vanilla with wooden spoon.
• If frosting seems a bit dry, add more cream, 1/2 tablespoon at a time, until thick, smooth and spreadable.

BROWN-SUGAR POUND CUPCAKES WITH BROWN-BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
• Bake cupcakes until testers inserted into centers come out clean, 25 minutes. Let cool in tins on wire racks. (Unglazed cupcakes will keep, covered, for up to 3 days.) Set racks with cupcakes over parchment-lined baking sheets. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.