Beaming Butterscotch Cupcakes

Beaming Butterscotch Cupcakes: Butterscotch chip cupcakes with butterscotch filling, salted caramel buttercream icing, and butterscotch drizzle.

Mood: This is the cupcake for when everything is going your way, and life is so sweet you can’t stop smiling.

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As previously stated in Party Like It’s Your Birthday Cake Cupcakes, I threw a party in celebration of my recent employment, and for said party I made 2 kinds of happy “Eat Your Feelings” cupcakes. This one, Beaming Butterscotch, is full of butterscotch and caramel goodness! I hope you enjoy them as much as my party guests did :).

Instructions: 

Preheat your oven to 350 F. Then, mix together the dry ingredients (1 1/2 cup flour, 1 2/3 t. baking powder, 1/3 t. salt) together in the smaller of 2 bowls. In the larger bowl, whip up the 2/3 cup of softened butter. Add the 2/3 cup of granulate sugar. Then add the 2 eggs, one at a time and the 2/3 t. vanilla. Add the dry ingredients and the 1/2 cup milk to the wet ingredients, alternating (add dry, milk, dry, milk, dry). Mix it together really well, and then fold in the 1/2 cup of butterscotch chips.

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The butterscotch chips mixed in the batter! Mmm yum.

Divide between 15 lined cupcake wells (I did 18, but as you can see from the pictures, did not adequately fill the cups so the cupcakes were a little short. my guess is that they may adequately fill 12-15 cupcakes. Use your judgement. Bake for 18 minutes, or until a toothpick inserted in the cupcake comes out clean.

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Look how sad and short they are! Save your cupcakes from this same fate and do not try to stretch the batter too far.

Now for the butterscotch sauce. Put the 1/3 cup butter in a saucepan on the stove. Heat over medium heat to melt. Once melted, whisk in the brown sugar, whisk in cream, then let it bubble and thicken for 5 minutes. NO STIRRING. I know you’ll be tempted but don’t do it. Once it turns a caramelly brown, remove from heat and whisk in 2 2/3 t. vanilla extract and 2/3 teaspoon salt. Let it cool either on the counter or in the fridge.

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Side note: If you’re like me and make a ridiculous amount of cupcakes, you may have frozen heavy cream in the freezer because it’s cheaper to buy in large quantities. But unlike me you should try to remember to thaw it out before you start making cupcakes. Needless to say, I, being the brilliant human being that I am, did not thaw it out. Sooo I ended up hacking away at a frozen brick of cream, which looked like this: I then melted it on the stove before proceeding like normal with the rest of the sauce.

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Doesn’t it look appetizing? Nope.

Alright now we just have to make the icing! The tastiest part of any cupcake. Since this is caramel icing, we need to make the caramel. Combine 1/6 cup granulated sugar and 1 1/3 T. water in a small pan on the stove. Bring it to a boil over medium high heat, and cook, without stirring, until it turns the colour of coffee and two creams, or a dark amber colour. Don’t worry if you burn it, just start over again, I burned two batches before I got it right. Caramel is tricky! Use hot water to clean the pot if you’re having trouble- sometimes I boil water and let it sit in the pan to dissolve the sugar. Slowly stir in the 1/6 cup heavy cream and 2/3 t. vanilla extract. Don’t worry if a few chunks form, just don’t put those chunks in the icing, but the slower you add it the less chunks will happen.

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Boiling the sugar water. Mmm.

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This is what it looked like after I added the cream and vanilla.

Congrats you  just made homemade caramel! Wasn’t that fun? Ok so let it chill until cool to the touch, in the fridge is fastest. Then with a mixer combine 8 T. butter and 1/3 t. salt on medium high speed and mix until fluffy. On low speed, slowly add the 2/3 cup powdered sugar and mix until incorporated. Make sure the icing is mixed well, then add the caramel, beating on medium-high speed until thoroughly mixed.

Now time to put it all together! As usual, we’re going to fill these bad boys. Cut a cone out of the top of all the cupcakes, fill the hole with the butterscotch sauce, and put the top back on.

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Mmm filled with yummy butterscotch

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Just waiting patiently for the icing

Put the icing in a piping bag (or a plastic bag with a hole cut out the corner if you’re cheap and or do not have icing equipment) and pipe it on. Then drizzle the leftover butterscotch sauce. And there you have it! Beaming Butterscotch cupcakes, sure to make you smile all day 🙂

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“Eat me!”

Ingredients (Makes 15ish cupcakes)

Cupcakes:

  • 1 1/2 cup flour
  • 1 2/3 teaspoon baking powder
  • 1/3 teaspoon salt
  • 2/3 cup butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 2/3 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup butterscotch chips, coursely chopped

Icing:

  • 1/6 cup granulated sugar
  • 1 1/3 tablespoon water
  • 1/6 cup heavy cream
  • 2/3 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, at room temp.
  • 1/3 teaspoon salt
  • 2/3 cup powdered sugar

Butterscotch Sauce:

  • 1/3 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 2 2/3 teaspoons vanilla extract
  • 2/3 teaspoon salt

Brief Instructions:

Preheat your oven to 350 F. Then, mix together the dry ingredients (1 1/2 cup flour, 1 2/3 t. baking powder, 1/3 t. salt) together in the smaller of 2 bowls. In the larger bowl, whip up the 2/3 cup of softened butter. Add the 2/3 cup of granulate sugar. Then add the 2 eggs, one at a time and the 2/3 t. vanilla. Add the dry ingredients and the 1/2 cup milk to the wet ingredients, alternating (add dry, milk, dry, milk, dry). Mix it together really well, and then fold in the 1/2 cup of butterscotch chips.

Fill lined muffin wells 1/2-2/3 full of batter. It should make 12-15 cupcakes. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool before decorating.

For the butterscotch sauce: Put the 1/3 cup butter in a saucepan on the stove. Heat over medium heat to melt. Once melted, whisk in the brown sugar, whisk in cream, then let it bubble and thicken for 5 minutes, and do not stir. Once it turns a caramelly brown, remove from heat and whisk in 2 2/3 t. vanilla extract and 2/3 teaspoon salt. Let it cool either on the counter or in the fridge.

For the caramel icing: Combine 1/6 cup granulated sugar and 1 1/3 T. water in a small pan on the stove. Bring it to a boil over medium high heat, and cook, without stirring, until it turns the colour of coffee and two creams, or a dark amber colour. Slowly stir in the 1/6 cup heavy cream and 2/3 t. vanilla extract. Let it chill until cool to the touch, in the fridge is fastest.

Then with a mixer combine 8 T. butter and 1/3 t. salt on medium high speed and mix until fluffy. On low speed, slowly add the 2/3 cup powdered sugar and mix until incorporated. Make sure the icing is mixed well, then add the caramel, beating on medium-high speed until thoroughly mixed.

When the cupcakes are cool, cut cones out of the tops of each of them, fill the hole with butterscotch sauce, and replace the top. Then pipe on the icing and drizzle more butterscotch sauce on top of the icing. And, enjoy!

Sources:

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One thought on “Beaming Butterscotch Cupcakes

  1. Pingback: Party Like It’s Your Birthday Cake Cupcakes | Why Not Bake?

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