Butterscotch Cupcakes!
Deliciously sweet butterscotch cupcakes with a butterscotch sauce centre, butterscotch frosting, and a butterscotch drizzle!
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Servings: 12 Cupcakes
Ingredients
Butterscotch Sauce
- 115 g unsalted butter
- 100 g dark brown sugar
- 125 ml double cream
- pinch of sea salt
- 1 tsp vanilla extract
Cupcakes
- 200 g unsalted butter
- 200 g dark brown sugar
- 200 g self raising flour
- 4 medium eggs
Buttercream
- 150 g unsalted butter (not baking spread)
- 300 g icing sugar
- 75 g butterscotch sauce
Decoration
- butterscotch sauce
Instructions
For the Butterscotch Sauce
- 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.
For the Cupcakes
- Preheat your oven to 180ºc/160ºc fan, and get your cupcake cases ready
- Beat together the butter and dark brown sugar until light and fluffy
- Add in the self raising flour, and eggs and beat until 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
For the Frosting
- Make sure your unsalted butter 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 until combined.
- Add in the butterscotch sauce and combine until beautifully delicious
For the Decoration
- 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
Notes
- Making your own butterscotch sauce is optional, but totally worth the effort
- I use the dark brown sugar to make sure it matches with the butterscotch sauce, but you can use light brown sugar or caster sugar if you wish
- I really wouldn't recommend using baking spread for the buttercream, only use unsalted butter
- These will last for three days once made at room temperature
- I used these white baking cups