Butterscotch Cupcakes

Butterscotch Cupcakes

Butterscotch Cupcakes…sweetenuf.ca

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!

Butterscotch Cupcakes

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 Bread

Zucchini Bread

Zucchini Bread

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!

Zucchini Bread awaiting Butter
Where’s the Butter?

Happy Baking.

Zucchini & Pistachio Loaf

Preheat oven to 325F.  Parchment line a 5 x 9 1/2 with parchment paper to make sling for easy removal.


2 eggs

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 Peanut Butter Cookies


Flourless PB Cookies with Twix Bites and Peanuts
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!!

Baking Tips – Part 1

Baking Tips – Part 1

I have been sharing recipes and comments with you on my blog for a while now and realized it might help to share some basic baking tips/information with you.  I titled it Part 1 because there are always new hints and tips to be learned along the way and I’m sure I’ll remember a few others I want to share with you so, I’ll need a Part 2 or 3.

img_1541First and foremost…enjoy!  I know how frustrating it can be to have a ‘fail’, (last weeks post was titled “Keep or Weep”) but don’t let it deter you from trying again.  Whether it’s the same recipe or another just get right back in the kitchen!  Sometimes just a few simple changes can improve your results.

Grab a cup of tea or a cool drink and take a read through.

Baking 101 – these are in no particular order but I hope they help and drop me a line if you have a question. I cannot promise I’ll have the answer but you never now.  Happy baking and eating.

1.  Unless otherwise indicated in recipe books and magazines eggs used are large. Eggs are sized by weight with a large egg being 50 grams.

2.  Use the correct size baking pans to ensure the best results.  If you use larger or smaller pans you will need to adjust baking times.  It is especially important to use bundt or angel food pans when called for – no substitutions!

3.  For cakes, cupcakes, muffins, etc. have your ingredients such as milk, eggs and butter at room temperature before beginning your recipe.

4.  When baking biscuits and pastry you will need to have your butter, cream, milk, etceterra, chilled.

5.  Purchase a set of dry measure and wet measuring cups and use accordingly.dry measures

6.  If you haven’t used your baking powder or baking soda in several months and the package(s) is open toss it and purchase a new one.  Stale or flat baking powder or soda will ruin your baked items.

7.  Preheat your oven and make sure it has a chance to go through a ‘cycle’ before baking.

8.  All ovens have hot spots.  It doesn’t matter how much you spent on your beautiful appliance!   Make sure to rotate your pans and switch the racks they are on half way through baking.

9.  Check your baking after the minimum amount of time to give you an idea of whether you need less time or more time than suggested.  Opening the oven door the least amount of time when baking is best!

10.  Organization is key!!  Put every ingredient out on the counter, whether cooking or baking.  This ensures you have all the ingredients and will actually save you time when measuring everything out before you begin.  There is nothing worse than getting part way through the recipe and realizing you are missing a key ingredient or something has gone bad.

11.  When zesting limes or lemons make sure to not grate the pith (the white part under the peel) as it is bitter.  Extra zest can be frozen.

12.  Limes and lemons can be microwaved for 15-20 seconds before juicing to optimize the juicing process.  Using a reamer helps get the most juice out.

13.  Don’t over mix.  Once you reach the part in the recipe where the dry ingredients are added to the wet be cautious.  If the recipe states “mix only until combined” or “mix only until no streaks of flour remain” your best bet may be to mix in the dry ingredients by hand NOT with a mixer.  It is easy to overmix and this can result in a heavier denser baked item.

14.  Separate whites from yolks immediately after removing eggs from fridge.  They separate easiest when cold.  Then bring them to room temperature.  Extra yolks and whites can be frozen for future use.

I hope you bake up a recipe for muffins, cookies or scones from sweetenuftalk with great success.  If you do, share a picture with me on Instagram.

Thanks for stopping by!