My first blog post was more of a “brag” about a (rather average) cake I completed for my last Wilton cake decorating course.
I made cupcakes for friends and family and for fun. I took photos and posted the recipes (they weren't my recipes). I didn’t even source the original recipe in those days!
Recently I decided to revisit some of my old blog posts and recipes, one of them was my recipe for “caramel” cupcakes.
The old blog post had old (and ugly) photos and no link to the source of the recipe, I still don’t know who made it!
The recipe seemed bizarre to me, the first time I made it the icing came out delicious like Russian fudge, I piped it on the cupcakes using a supermarket-bought disposable piping bag set. But the second and third times I made it the icing was too hot to pipe and then began to harden!
Now that I look back on the recipe with all of my wisdom (well, from baking for three years) I have made changes to the recipe.
Upon research I found out that my so-called “caramel” cupcakes were in fact caramel cupcakes with butterscotch icing. Caramel is made with white sugar, butterscotch is made with brown sugar. Seeing as this recipe is mainly made up of butterscotch goodness, I have decided to re-name them butterscotch cupcakes.
I'm finally happy with the recipe after tweaking it a few times, the base is nice and light but not too sweet, the icing is deliciously sweet and the butterscotch sauce, while optional, gives it that something extra that makes them just perfect.
The butterscotch sauce is perfect for dipping apples and other fruit in, I even used it as a topping on some pancakes, delicious!
2/3 C Cream
3/4 C Brown Sugar (firmly packed)
50g Butter, cubed
2 t Vanilla Extract
1/4 t Sea Salt (or more to taste)
3/4 C Sugar
1 1/2 C Flour
1 C Milk
2 T Golden Syrup
1 t Baking Soda
1/4 C Brown Sugar
2 T Cream or Milk
2-3 C Icing Sugar
2 T Milk
- Combine the cream, brown sugar, butter, vanilla and salt in a small pot over a medium heat.
- Mix until the butter has melted and the mixture is well combined.
- Increase the heat to high and bring to the boil.
- Once boiling, reduce the heat to low and simmer, stirring consistently, until mixture thickens slightly, about 5 minutes.
- Remove from heat and let cool to room temperature before using.
- Store butterscotch sauce in an airtight container in the fridge for up to two weeks, when refrigerated the sauce will thicken, to use bring to room temperature by heating in microwave.
- Preheat oven to 180 degrees C and line a muffin tin with cupcake cases.
- Cream butter and sugar until light and fluffy.
- Add egg and beat well until incorporated.
- In a separate bowl, sift the flour and set aside.
- In a small pot, combine milk and syrup and heat gently; add the baking soda. Continue to heat until just warm.
- Add flour and milk to creamed mixture alternatively, starting and finishing with the flour.
- Spoon batter into cupcake cases and bake for approx. 17 minutes or until skewer inserted comes out clean.
- Leave in the tin for 5 minutes before turning out onto a cooling rack to cool completely.
- Melt butter in a small pot and add the brown sugar.
- Gently heat until sugar has dissolved, continue mixing for another minute or two.
- Add cream or milk and continue to stir until well combined.
- Take off the heat and let cool for five minutes.
- Sift icing sugar into a large bowl.
- Pour the butterscotch mixture on top of the icing sugar and beat until mixture reaches a smooth consistency for piping, if the mixture is too dry add a little more milk, if it is too soft add a little more icing sugar.
- Pipe swirls on cupcakes.
- Place two tablespoons of butterscotch sauce in a zip lock bag and snip the corner.
- Drizzle butterscotch sauce over the buttercream, if this sauce is too thick microwave for a few seconds to soften before cutting the corner of the bag.