Following the butterscotch cake recipe post from last week, here is the cupcake version to this deliciously rich cake. The cupcakes turned out very moist and the frosting complimented the butterscotch flavour very well.
So, here is the very simple recipe to make a dozen butterscotch cupcakes…
Self Raising flour – 150g
Sugar – 100g
Baking powder – 1/2 tsp
Eggs – 3
Vegetable oil – 2 tbsp
Vanilla essence – 1tsp
Butterscotch syrup – 12 tsp
Whipped cream – 150ml
Powdered sugar – 3 tbsp
Vanilla essence – 1 tsp
Pre-heat the oven to 175 degrees. Place cupcake cases in a 12 mould pan.
Beat the eggs and sugar in an electric stand mix on high until the mixture turns pale and almost triples in volume.
Add the oil and vanilla essence and beat for another minute.
Sift together the flour and baking powder. Fold the flour into the eggs mixture in three parts, quickly and carefully as to not deflate the batter too much.
Using an ice cream scoop, pour the batter into the prepared cupcake moulds. Fill each mould about half to 1/3rd full.
Bake it in the oven for about 20 mins or until a skewer inserted into the centre comes out clean.
Remove from the pan and let the individual cupcakes sit on a wire rack to cool completely.
For the frosting
Once the cupcakes have cooled completely, use a skewer to make a tiny insertion in the centre of each cupcake.
Pour a tsp full of the butterscotch syrup into the centre of each cupcake.
Frost the cupcakes with the whipped cream frosting and top it up with butterscotch and almond flakes.
Note: I made use of the frosting left over after I finished the butterscotch cake. The butterscotch and the syrup recipes are also part of the previous post, which can be found here.