The butterscotch flavour comes from the brown sugar and butter in these moist sweet cupcakes. Did you know both butterscotch and toffee are part of the caramel family. Butterscotch tastes similar to caramel but is sweeter and more butterty in taste which is most likely why I thought they were fantastic.
It is amazing the baking books I discover when I go on the hunt for a particular recipe! I start looking for one thing and suddenly come across a recipe book or magazine tucked away (usually under several other baking related books or papers) and most often several pages are flagged with post-it notes awaiting a ‘bake-up’.
I’ve probably had this particular book “Caramel” by Carole Bloom for about 5 years and I guess this week it was time for Butterscotch Cupcakes so here you go!
Oh, a couple of things….this recipe calls for Cake & Pastry Flour which I didn’t have on hand. You can substitite all-purpose flour BUT for every cup of all-purpose flour you use REMOVE 2 tbsp. Alternately, if you had a recipe calling for all-purpose flour and you only had cake and pastry flour you would need to ADD 2 tbsp for each cup used. For the batch I made I got 21 cupcakes not 16. And I used my regular icing recipe and added some already prepared butterscotch sauce to it. You could add some Dulce de Leche or use a plain vanilla icing. These are definitely sweet treats but I bet you’ll be adding this to your recipe file. Happy baking!
Preheat oven to 350F. Paper line or grease 2 12-cup muffin tins. Yield: approx. 16
1 cup (2 sticks) unsalted butter, softened
1 1/2 cup firmly packed dark brown sugar
2 large eggs
2 large egg yolks
1 tsp pure vanilla extract
2 1/4 cups cake flour
2 tsp baking powder
1/2 tsp kosher or fine-grained sea salt
2/3 cup sour cream
In a large bowl with an electric mixer, beat butter, until fluffy, about 2 minutes. Gradually add the brown sugar and beat until creamy.
In a small bowl, using a fork, lightly beat the eggs, egg yolks and vanilla together. Add to the butter mixture in 2 stages, beating well after each addition. Stop and scrap down sides and bottom of bowl with a rubber spatula to make sure well mixed.
In a medium bowl, whisk together the cake flour, baking powder and salt to blend. Add half of this dry mixture to the butter/sugar/egg mixure and combine thoroughly. Add the sour cream and blend until smooth and then add the remaining dry ingredients and blend thoroughly.
Fill prepared cups 2/3 full and bake about 22 minutes, until toothpick inserted in centre comes out clean. Cool on wire rack for about 5-10 minutes then remove cupcakes to cool completely before icing. Now share!!
Fill muffin cups
Sprinkle topped Butterscotch Cupcakes…recipe on sweetenuf.ca
Zucchini is one of those vegetables that doesn’t do much for me. Truth be told, no vegetable really does that much for me but I know I need to consume them. Other than potatoes that have been deepfried and I’m not sure I should count that?! Zucchini does redeem itself fantastically when grated into a loaf or muffin and this recipe from ‘Bake Class’, a terrific baking book by Anneka Manning, is wonderfully simple, quick, moist and speckled with zucchini.
I made it the first time using Bob’s Red Mill 1:1 Gluten Free Flour and it turned out great. It didn’t rise as high as the ones made with all-purpose flour/whole wheat flour but the delicious taste and moistness was still there. The gluten-free version was also a little denser but it was still all eaten within 48 hours!
A note to those of you purchasing the Red Mill Gluten Free Flour…I purchased the 1:1 bag which already has the addition of zanthem gum to it. It is more expensive than their other gluten free flour, by about $3 where I purchased it, but you just measure and substitue in your recipes without having to fuss with additional ingredients. A winner for this recipe anyway!
I skipped the pistachio’s in my bread as I didn’t have any on hand but feel free to add in some pecans or walnuts or even a few butterscotch chips. Scumptious, moist and packed with flecks of zucchini the only improvement I made was slathering my slices with some sweet butter. Mmmm Mmmm, fabulous with your morning coffee or afternoon tea.
Oh, a few more things…this recipe has no salt so ‘no’, I didn’t forget it; I used regular brown sugar instead of raw sugar and once I was short about 1/2 cup of zucchini so I added in some ripe banana and it was great. Give this recipe a try and feel free to message me!
Where’s the Butter?
Zucchini & Pistachio Loaf
Preheat oven to 325F. Parchment line a 5 x 9 1/2 with parchment paper to make sling for easy removal.
1 cup raw sugar
2/3 cup sunflower or light olive oil
Grated zest of 1 orange
2 1/4 cups coarsely grated zucchini
1/2 cup (approx.) unsalted shelled pistachios
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking powder
1 tsp cinnamon
In a large bowl, whisk together eggs, sugar, oil and zest. Stir in zucchini and pistachios.
In a medium bowl, sift together the flours, baking powder and cinnamon. Add to the the zucchini mixture and stir with a spatula or large spoon just until combined.
Spoon into the prepared loaf pan and smooth top evenly,
Bake for approximately 50-55 minutes or until a skewer inserted in the centre comes out clean. Let cool about 5 minues and remove from pan to cool completely.
Flourless PB Cookies with Twix Bites and Honey Roasted Peanuts – sweetenufblog.com
I’ve always made my pb cookies with flour (See recent post for Peanut Butter Crinkle Cookies). I came across this recipe in my pile of ‘I should try these recipes’ (doesn’t everyone have one of these piles or drawers or binders….) and gave them a whirl.
With only 7 ingredients and one bowl these cookies come together so quickly you will be amazed.
Add-ins for Flourless PB Cookies
All 2 dozen cookies were only a memory within about 24 hours so I’d have to say they were a hit! I added in honey-roasted peanuts but roasted salted peanuts or plain salted peanuts would be fine. I also chopped up Twix bites instead of using chocolate chips since I had a bag in my cupboard so don’t be afraid to sub in white chocolate chips or butterscotch chips or any combination you prefer.
Flourless Peanut Butter Chocolate Chip Cookies
Makes 24 cookies. Preheat oven to 350F. Parchment line 2 baking sheets.
1 cup creamy peanut butter
3/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
1/2 cup roasted salted peanuts
Beat peanut butter, sugar, egg, baking soda and salt until well combined. Mix in chocolate and peanuts.
Moisten your hands and roll about 1 tablespoon of dough into balls and place about 2 inches apart on baking sheet. Flatten slightly and bake 12-15 minutes until puffed and lightly browned around edges.
TIP: Check cookies after about 10 minutes. I find pb cookies often bake up quickly and every oven is different!!