BUTTERSCOTCH CUPCAKES
Irresistible butterscotch cupcakes topped with the best and easiest butterscotch frosting. These moist and creamy cupcakes are perfect for any occasion!
Provided by Adina
Categories Muffins and Cupcakes
Time 50m
Number Of Ingredients 17
Steps:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a muffin tin with paper muffin liners.
- Mix together the flour, brown sugar, baking soda, baking powder, and salt. Set aside.
- In another bowl beat together the eggs, vegetable oil, butterscotch flavor, and buttermilk.
- Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.
- Place the batter into the prepared muffin molds and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest for 5 minutes, then carefully remove from the tin and let cool completely on a wire rack.
- Start beating the heavy cream in a mixing bowl.
- Slowly start adding the butterscotch instant pudding mix and the icing sugar. Add the butterscotch flavor as well and continue beating until the heavy cream reaches the desired consistency.
- Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
- Finish with the golden star sprinkles.
Nutrition Facts : ServingSize 1 cupcake, Calories 315 kcal, Carbohydrate 25 g, Protein 4 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 79 mg, Sodium 217 mg, Sugar 14 g, UnsaturatedFat 11 g
BUTTERSCOTCH CUPCAKES
Make and share this Butterscotch Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly Butter nonstick muffin pan or line with paper baking cups.
- In large bowl, whisk egg. Whisk in brown sugar, Milk, Butter, corn syrup and vanilla. Sprinkle with flour, baking powder and salt and whisk until blended and smooth.
- Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean.
- Let cool in pan on rack for 10 minute Transfer to rack to cool completely.
- Icing: In bowl, using electric mixer, beat 2 tbsp of the butterscotch sauce with Butter until blended. Sift icing sugar into bowl and beat until smooth, adding as much of remaining butterscotch a little at a time as necessary to make icing smooth and spreadable. Spread over cooled cupcakes.
- Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses.
Nutrition Facts : Calories 258.9, Fat 7.5, SaturatedFat 4.5, Cholesterol 36.6, Sodium 176.1, Carbohydrate 44.8, Fiber 0.6, Sugar 22.6, Protein 3.5
BUTTERSCOTCH BROWNIES
A chewy butterscotch twist on brownies.
Provided by Stephanie Wiebe Meismer
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
- Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
- Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 16.8 g, Cholesterol 25.7 mg, Fat 7.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 217.5 mg, Sugar 11.9 g
BUTTERSCOTCH FROSTING
Makes a wonderful frosting for cupcakes or a simple cake. Very easy to prepare. From Fine Cooking, originally suggested for caramel cupcakes. This recipe is enough to frost 12 cupcakes.
Provided by WaterMelon
Categories Dessert
Time 17m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a heavy saucepan over med-low heat.
- Add brown sugar and stir constantly with wooden spoon.
- After 2-3mins, sugar will melt and mixture will become smooth, then begin to bubble (it's ok if it looks separated at this point).
- Once this happens, stir constantly for 2mins (less if sugar smells like it's burning).
- Carefully add cream and stir for another 2mins.
- Mixture will thicken slightly and look smooth and glossy.
- Remove pan from heat and let cool for 5mins, stirring frequently.
- Beat in confectioners' sugar and vanilla with wooden spoon.
- If frosting seems a bit dry, add more cream, 1/2 tablespoon at a time, until thick, smooth and spreadable.
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- With the rack in the middle position, preheat the oven to 180°C (350°F). Place paper or silicone liners in 9 or 12 muffin cups.
- In a saucepan over medium heat, bring the sugar and water to a boil. Cook until the mixture turns golden-brown. Off the heat, add the Scotch, cream and butter. Continue stirring until smooth. Transfer to a bowl and let cool completely.
- In a bowl, beat the butter, sugar and vanilla with an electric mixer until fluffy, 3 to 4 minutes. Add the cream in a thin stream and continue beating until smooth. Set aside.
- With a apple corer or a melon baller, cut a pocket from the centre of each cupcake, removing about 15 ml (1 tablespoon) of cake without cutting through. Fill the pocket with 15 ml (1 tablespoon) butterscotch. Ice the cupcakes with the buttercream icing.
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