Hello fellow cupcake lovers and connoisseurs,
So I’m pretty behind in posting, and I have about 3-4 new batches that I need to post after this one. But, I was really sick last week, and I mean sick. Take whatever image you have in your head of me being sick, and times that by million. Then, make my eyes puffier and make me literally resemble a character from The Walking Dead. Kay not literally, but you get the picture. That was me. Naturally, I did not make cupcakes when I was in that state. In fact, I really didn’t do anything. So we’re going to put a positive spin on this negative situation and use this free week to catch up on a post that I was very behind on!
Explanation for the title: this is my nerdy way of telling you that this week’s cupcake is a butterscotch cupcake with butterscotch frosting and butterscotch drizzle. I thought I was being clever by referencing exponents. Get it? No?
I adopted this recipe from annieseats.com, and I made a few alterations and changes which I think ended up working out splendidly. But, before I go any further, I’m sure you could use a little something to brighten up your day..
I’ll give you another minute to continue looking. There’s a surprisingly vast selection of cupcake related hey girls on Google, so we won’t be running out anytime soon.
Now, onto the recipe…
Triple Butterscotch Cupcakes
Yield: about 24 cupcakes
For the cupcakes:
15 tbsp. butter, at room temperature
1¾ cups plus 2 tbsp. dark brown sugar, lightly packed*
1½ tbsp. canola oil
3 large eggs
1½ tbsp. dark rum
2½ tsp. vanilla extract
3 cups all-purpose flour
¾ tsp. baking powder
¾ tsp. baking soda
1 tsp. salt
1 cup plus 2 tbsp. sour cream
For the frosting:
2 sticks unsalted butter, at room temperature, divided
1 cup dark brown sugar, lightly packed
½ cup heavy cream
¼ tsp. salt
2 tsp. dark rum
1-1½ cups confectioners’ sugar, sifted
For the butterscotch sauce:
6 tbsp. dark brown sugar
3 tbsp. butter
¼ cup light corn syrup
Pinch coarse salt
¼ cup heavy cream
- To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In the bowl of an electric mixer, combine the butter and brown sugar and beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the oil until well combined. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the rum and vanilla.
- In a separate mixing bowl, combine the flour, baking powder, baking soda and salt; whisk to blend. With the mixer on low speed, add half of the dry ingredients to the mixer bowl and beat just until incorporated. Blend in the sour cream. Mix in the remaining dry ingredients, again mixing just until incorporated.
- Divide the batter between the prepared liners. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans about 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, melt 4 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6-9 minutes. Add the brown sugar, cream and salt, whisking thoroughly until the sugar dissolves. Bring the mixture to a boil and continue boiling, whisking constantly, for 3 minutes more. Remove from the heat and transfer the mixture to the bowl of an electric mixer. Beat on medium-high speed until the bowl feels cool to the touch, about 8-10 minutes. Blend in the rum. With the mixer on medium speed, add the remaining butter 1 tablespoon at a time until each addition has been incorporated. Continue beating until smooth and creamy. Blend in the sifted confectioners’ sugar. If the frosting is not firm enough for piping, cover and chill for 30-60 minutes until the consistency is correct for frosting. Pipe onto cooled cupcakes as desired.
- To make the butterscotch sauce, combine the butter, brown sugar, corn syrup and salt in a saucepan over medium-high heat. Cook, stirring constantly, until the sugar dissolves. Bring the mixture to a boil and cook for 2 minutes, stirring frequently. Remove the mixture from the heat and gradually whisk in the heavy cream (be careful, as the mixture may bubble up!) Return the saucepan to the heat and cook for 2 minutes more. Remove from the heat and let cool until room temperature. Drizzle the cooled sauce over the frosted cupcakes.
Some Important Tips and Side Notes:
- I did not use dark brown sugar when I made these. I used light brown sugar, and they turned out perfectly.
- I also did not use dark rum. I finished up a bottle of light rum, and the flavoring was fine. It wasn’t too sweet or overwhelming.
- In order to drizzle the butterscotch sauce on the cupcakes, I used a handy little Wilson plastic squeeze bottle. It worked quite well, didn’t clog, and the caramel sauce came right off of the bottle with just a little bit of hot water.
- I also did not use coarse salt for the caramel sauce. Instead, I stuck with plain old table salt.
- If you are using a decorating gun for the frosting, you will probably need to add some more confectioners sugar in order to ensure that the frosting is firm enough to be piped.
To be honest, these were a delight. I didn’t do my normal brag paragraph at the beginning, but they were delicious nonetheless. I was afraid that they would be too sweet and would wind up being a sensory overload, but they were absolutely delicious, especially when slightly warm. And, the cake was the perfect consistency and was very soft. As always, happy cupcaking!
P.S Stay tuned for a review post on certain types of mixers! My new one is pink. Very pink.