BUTTERSCOTCH CUPCAKES WITH SALTY CARAMEL FROSTING
Treat your guests to these delicious butterscotch cupcakes topped with caramel frosting - perfect dessert to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 38 g, TransFat 0 g
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
CARAMEL CUPCAKES WITH BUTTERSCOTCH FROSTING
Make and share this Caramel Cupcakes With Butterscotch Frosting recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334.4, Fat 14.3, SaturatedFat 8.7, Cholesterol 72.5, Sodium 81.5, Carbohydrate 49.9, Fiber 0.4, Sugar 38.8, Protein 2.7
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BUTTERSCOTCH CUPCAKES WITH BUTTERSCOTCH FROSTING
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4.5/5 (34)Total Time 48 minsCategory DessertCalories 308 per serving
- In a large bowl, whisk together the flour, dry pudding mix, sugar, baking power, salt, and butterscotch chips. In a small bowl whisk together the eggs, oil, milk, and vanilla. Pour over the dry ingredients and stir till just combined. Pour into 20 paper lined muffin cups.
- Bake at 375° for 18-20 minutes or till toothpick comes out clean. Cool completely on wire racks.
- For frosting: Melt butter over medium heat in a large saucepan. Cook till it foams and starts to turn light brown. Quickly add brown sugar. Stir and cook till mixture comes to a boil.
- Slowly whisk in the cream, and bring to a boil again, stirring constantly. Boil and stir for 30 seconds. Remove from heat and add salt, vanilla, and cinnamon.
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