Deliciously Sweet Butterscotch Cupcakes with a Butterscotch Sauce Centre, Butterscotch Frosting, and a Butterscotch Drizzle!
Dark Brown Sugar
Pinch of Sea Salt
Dark Brown Sugar
Self Raising Flour
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 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!
For the Frosting!
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!
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!
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 Stork or anything like it for the Buttercream, only use Unsalted Butter!
These will last for three days once made at room temperature!
I used these beauuuutiful Iced Jems Baking Cups!
Butterscotch Sauce recipe was inspired by
Just a Taste
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie