Michael and Rachel's

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Butterscotch Cupcakes

Updated: 25 Apr 2015

Ingredients

Sauce

  • 60g unsalted butter
  • 150g light brown sugar
  • 180ml double cream
  • 2 teaspoons vanilla
  • ½ teaspoon salt

Cupcakes

  • 210g plain flour + 2 tbsp self-raising
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 200g light brown sugar
  • 115g unsalted butter
  • 1 large egg, room temp
  • 60g yogurt or crème fraiche
  • Up to 100ml milk, not stony cold
  • 1 teaspoon vanilla

Icing

  • 230g butter, room temp
  • 400g icing sugar
  • 60ml double cream
  • 2 teaspoons vanilla

Method

  1. Start by making the butterscotch sauce. Melt the butter in a saucepan over a medium heat. Once melted, whisk in the brown sugar, then when smooth, whisk in the cream. Let the mixture come up to temperature and then bubble and boil for 5 minutes, without stirring (probably 10 minutes total by the time it gets going). Remove from the heat and whisk in the salt and vanilla; leave to cool.
  2. Preheat the oven to 180C and line a cupcake tin.
  3. Cream together the butter and sugar until pale and creamy. Add the egg, yogurt, vanilla extract, and finally the milk. Beat well; add the 2 tbsp self-raising flour if it starts to curdle.
  4. Sieve together the flour, baking powder, baking soda, and salt. Add to the butter and sugar and gently fold in. Divide the batter (makes 20 small cupcakes) and fill each one to just over two-thirds full. Bake for 20 minutes until well risen and golden and a toothpick comes out clean.
  5. Allow to cool.
  6. To make the icing, beat the butter for a few minutes, then add the icing sugar, cream, and vanilla. Beat until light and creamy.
  7. Place the butterscotch sauce in a bottle with a squeezy tip. Insert in each cupcake and fill with a generous amount. Then top each cupcake with the buttercream and drizzle with butterscotch sauce. Optional: a little yellow sugar, glitter, or even a pinch of Demerara will finish off the look.