These are the nicest cupcakes ever: rich in taste, sweet, smooth and creamy, thanks to the fluffy buttercream and luxurious butterscotch surprise. Who would've thought that it's also one of the easiest recipes ever? ;-)
You will be left with quite a lot of leftovers of butterscotch and buttercream, so don't worry about nutritional information — you probably won't have the mental strength to eat so much butterscotch :P
Ingredients for 12 portions
- Flour: 125g
- White sugar: 125g
- Baking powder: ¼ teaspoons (1g)
- Butter: 125g
- 2x Egg (100g)
- Milk: 1.5 teaspoons (8g)
- Vanilla extract: ½ teaspoons (3g)
- Brown sugar: 100g
- Butter: 50g
- Whipping cream: 100g
- Butter: 250g
- Powdered sugar: 250g
- Milk: 4 spoons (60g)
Step #1: Utensils
- 12-cupcake baking tray
- 12 paper forms for cupcakes
- Small pot
- piping bag with a large star-shaped nozzle
Step #2: Measure everything
This recipe requires some agility, unless you want to spend too much time in the kitchen. Measuring everything beforehand is most advised:
- Cupcakes: lace 125g of flour, 125g of sugar, 125g of soft butter, and baking powder in the mixer's bowl; 1.5 spoons of milk and 0.5 teaspoon of vanilla extract in a small container; and 2 eggs aside,
- Butterscotch: set aside 100g of brown sugar, 50g of butter, and 100g of whipping cream,
- Icing: set aside 250g of soft butter, 250g of sifted icing (powdered) sugar, and 4 teaspoons of milk.
This will save you lots of time and stress, making for a smooth, enjoyable ride! :-)
Step #3: Prepare cupcake batter (5 minutes)
This step is super simple: start mixing the pre-measured ingredients in the mixing bowl, and when they are mixed together, add milk with vanilla extract and mix everything together for a smooth, cream-like texture.
Lay 12-cupcake baking form with paper forms, and fill them evenly to 2/3-3/4 of the height with the batter.
It's a good idea to bang the form before baking: lift the filled baking form about 5cm, shake a bit, then slam on the counter few times. This step will remove small bubbles of air around the bottom!
Step #4: Bake the cupcakes (22 minutes)
Preheat the oven to 170°C (338F) and bake the cupcakes for 22 minutes, then let them cool for 5 minutes in the form, and remove onto a cooling rack.
Step #5: Prepare butterscotch filling (10 minutes)
Using the butterscotch recipe, prepare it with pre-measured ingredients (half of the original recipe), then set aside to cool down.
Using a small knife, remove about 2-cm wide part in the middle of each cupcake, and fill it with the butterscotch. You can use a small teaspoon for that.
Step #6: Prepare vanilla buttercream (15 minutes)
Using the buttercream recipe, prepare it with the pre-measured ingredients.
Transfer all of it into a piping bag, and pipe beautiful ruffles on each cupcake (from center to the side, then finish going back into center), covering the filling, and as much of the cupcake as possible.
You can now decorate cupcakes with sprinkles, syrup or leave them beautifully plain.
Nutritional value of 1 portion (108g of 1296g total)
453.46 in 100g
2.62 in 100g
44.42 in 100g
36.16 in 100g
30.44 in 100g
Saturated fat (g)
18.84 in 100g
0.02 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.