BUTTERSCOTCH CUPCAKES!
Deliciously Sweet Butterscotch Cupcakes with a Butterscotch Sauce Centre, Butterscotch Frosting, and a Butterscotch Drizzle!
Provided by Jane's Patisserie
Categories Cake
Time 30m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 384 kcal, Carbohydrate 46 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 94 mg, Sodium 22 mg, Sugar 36 g, ServingSize 1 serving
MAURO APPLE CRUMB CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the crumb topping: Whisk together the butter, granulated sugar, brown sugar, apple pie spice and salt. Add the cake flour and stir with a wooden spoon until dough-like. Set aside in the fridge to cool for 20 minutes.
- When cool, use your fingers to break apart the mixture into large pea-sized crumbs. Hold in the refrigerator.
- For the sauteed apples: Heat a small saucepot over medium heat. Add the butter and heat until melted. Add the apples, brown sugar, apple pie spice and salt and saute until the apples are slightly browned and al dente, about 10 minutes. Set aside to cool.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Using 2 sheets of parchment, create an overlapping cross in the pan to cradle the cake and make it easy to remove once baked.
- Prepare the cake batter according to the instructions on the box. Add the cake batter to the prepared baking dish, then "stud" in a layer of the cooled apples. Bake for about 20 minutes, then remove the baking dish and carefully spread the crumb topping into an even layer over the cake. Bake until the crumbs are golden and a cake tester comes out clean, another 10 to 20 minutes. Cool on a wire rack for 40 minutes. Once cooled, lift out of the pan using the parchment cradle. Dust with confectioners' sugar before serving.
CRUMB CAKE
A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever.
Categories Breakfast & Brunch
Time 1h10m
Yield One 9x13-inch cake (12 squares)
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
- Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
- Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 708, Fat 32 g, Carbohydrate 97 g, Protein 8 g, SaturatedFat 20 g, Sugar 45 g, Fiber 2 g, Sodium 318 mg, Cholesterol 128 mg
BUTTERSCOTCH CRUMBCAKE
Make and share this Butterscotch Crumbcake recipe from Food.com.
Provided by sencin
Categories Dessert
Time 50m
Yield 1 9x13 pan
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Blend all of "INGREDIENTS A" until fluffy.
- Put in a 9x13-inch pan.
- Mix all of "INGREDIENTS B" with hands until crumb texture or as you like it.
- Sprinkle on top of the batter made with "INGREDIENTS A".
- Put in oven for 35-40 minutes.
Nutrition Facts : Calories 6925.7, Fat 326.6, SaturatedFat 53.5, Cholesterol 856.2, Sodium 6589.5, Carbohydrate 944.9, Fiber 10.7, Sugar 619.6, Protein 68.5
BUTTERSCOTCH CREAM PIE
This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!
Provided by Colleen
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
- Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
- In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g
TOLL HOUSE CRUMBCAKE
From the Nestle Tollhouse Recipe Collection. I wish that I was able to post their picture of how good this looks!
Provided by mermaidmagic
Categories Dessert
Time 1h
Yield 24 squares
Number Of Ingredients 14
Steps:
- For Topping:.
- In small bowl, combine 1 TB flour, 1/2 cup brown sugar and 2 TB softened butter.
- Mix well.
- Stir in nuts and 1/2 cup Nestle morsels.
- Set aside.
- For Cake:.
- Preheat oven to 350 degrees.
- In small bowl, combine 2 cups flour, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt.
- Set aside.
- In large bowl, combine 1/2 cup softened butter, 1 cup sugar, and 1 tsp vanilla extract.
- Beat until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture alternately with sour cream.
- Fold in remaining 1 1/2 cups Nestle morsels.
- Spread into greased 13x9 inch baking pan.
- Sprinkle topping evenly over batter.
- Bake at 350 degrees for 45-50 minutes.
- Cool completely.
- Cut into 2 inch squares.
Nutrition Facts : Calories 250.3, Fat 12.8, SaturatedFat 6.9, Cholesterol 43.8, Sodium 166.4, Carbohydrate 31.1, Fiber 1.4, Sugar 20.4, Protein 3.2
BUTTERSCOTCH APPLE CAKE
"My family often requests this easy old-fashioned cake for get-togethers-especially in the fall," writes Beth Struble from Bryan, Ohio.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 513 calories, Fat 27g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 335mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
EASY CRUMB CAKE
MY FAVORITE time to visit my grandmother was when she'd just taken her crumb cake out of the oven. A warm piece of that cake with a cold glass of milk was the best treat. I remember Grandma was able to simply look at the batter and know if it was right...and it was perfect every time. -Kathy Lucas, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 338mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH CARAMEL CHEESECAKE
This recipe comes from a Nestle Tollhouse recipe card. It uses butterscotch chips, caramel topping and sweetened condensed milk.
Provided by Margie99
Categories Cheesecake
Time 8h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Wrap outside bottom and side of 9-inch springform pan with a double layer of heavy duty foil.
- Crust: Combine graham cracker crumbs, butter, sugar and nuts in a medium bowl. Press crumb mixture onto bottom and 1 inch up the sides of the prepared pan.
- Filling: Remove 2 T of the butterscotch chip to reserve for garnish. Heat remaining chips and condensed milk in a medium saucepan over low heat until chips are melted and mixture is smooth, remove from heat. Cool to room temperature.
- Beat cream cheese, sugar, flour and vanill extract in a large mixing bowl until combined. Add butterscotch mixture, beat until smooth. Add eggs, beat until just combined.
- Pour into prepared pan. Place pan in a large roasting pan, fill the roasting pan with warm water until halfway up the side of the springform pan.
- Bake for 1 1/4 to 1 1/2 hours or until 2 1/2 inch area around the outside edge appears set when gently shaken.
- Remove cheesecake from water. Pull foil away from pan and lift springform pan out of foil to wire rack. Cool on wire rack for 15 minutes. Run knife around edge of cheesecake, cover and refrigerate for 6 hour or overnight.
- to serve; remove sides of the pan. Spread caramel topping over top of the cheescake. Pipe outer egde with whipped topping and garnish with reserved butterscotch chips.
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