Butterscotch Cupcakes 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 SALTY CARAMEL FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.

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 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.

CARAMEL CUPCAKES WITH BUTTERSCOTCH FROSTING

Steps:

• Position a rack in the lower third of the oven and heat the oven to 350 degrees. Line 12 standard-size muffin cups with paper liners.
• Make the caramel: Bring 1/3 cup water to a boil in a small saucepan; keep it very hot. Put the 1/3 cup sugar in a heavy-based 8-inch skillet or shallow saucepan. Set the pan over medium heat. Shake the pan to level the sugar and leave it alone until it's about half melted. Shake and swirl the pan to help the sugar melt completely. Cook the melted sugar, constantly swirling or stirring with a wooden spoon, until it bubbles and turns a deep reddish caramel color.
• Immediately take the pan off the heat and carefully drizzle the boiling water over the caramel. The mixture will sputter. Return the pan to medium heat; stir constantly with the wooden spoon just until the caramel is completely dissolved. Pour the caramel into a heatproof liquid measuring cup. Pour about 1/3 cup water into the empty caramel pan and return to medium heat until very hot, stirring to dissolve any remaining caramel. Spoon enough of this liquid into the measuring cup with the caramel to bring the level up to 1/2 cup. Let cool until warm. (You can make the caramel hours or even a day ahead. When it is cool, cover it and leave it at room temperature.).
• Make the cupcakes: Sift the flour, baking powder and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until smooth, 30 to 60 seconds. With the mixer running, slowly pour in the remaining 3/4 cup sugar, stop the mixer and scrape the bowl and beaters. Beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, on medium speed until the batter is smooth, 30 to 60 seconds after each addition; scrape the bowl each time. Beat in the vanilla. On low speed, add the dry ingredients in three installments, alternating with the caramel. Mix only until the batter is smooth.
• Divide the batter evenly among the prepared muffin cups. (Use two rounded soup spoons: one to pick up the batter, one to push it off.) Don't smooth the batter. Bake until the cupcakes are golden brown and spring back when gently pressed in the center, 18 to 20 minutes. Let the cupcakes cool in the tin for 5 minutes on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack and let cool completely.
• Spoon a slightly heaping tablespoon of the frosting on top of each cupcake and use the back of the spoon to spread and swirl the frosting. If the frosting starts to stiffen, rewarm it briefly over medium-low heat until it's spreadable.
• Holding a cupcake by its liner, dip it into the chopped pecans, if using, turning to coat the frosting thoroughly. Repeat with the remaining cupcakes. Let the frosting set for about 30 minutes before serving.
• To make frosting: Melt the butter in a heavy 2-or 3-quart saucepan over medium-low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it's all right if it still looks separated at this point). Once this happens, stir constantly for 2 minutes (less if the sugar smells as if it's burning). Carefully add the 1/4 cup cream and stir constantly for another 2 minutes. The mixture will thicken slightly and look smooth and glossy.
• Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Beat in the confectioners' sugar and vanilla with the wooden spoon. If the frosting seems a little dry, beat in more cream, a half tablespoon at a time, until frosting is thick, smooth, and spreadable.

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.