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!!