BUTTERSCOTCH CUPCAKES WITH SALTY CARAMEL FROSTING
Treat your guests to these delicious butterscotch cupcakes topped with caramel frosting - perfect dessert to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 38 g, TransFat 0 g
THE BEST BUTTERBEER CUPCAKES
These Butterbeer Cupcakes are seriously some of the BEST cupcakes I've EVER had. Buttery, brown sugary, vanilla-flavored and oh so fabulous, they're topped with a butterscotch & brown sugar frosting that's to-die for!
Provided by Hayley Parker, The Domestic Rebel
Categories Cakes/Cupcakes Dessert
Time 47m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
- In a large bowl, combine the cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about 3/4 full.
- Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
- Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.
CARAMEL CUPCAKES WITH BUTTERSCOTCH FROSTING
Make and share this Caramel Cupcakes With Butterscotch Frosting recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Position a rack in the lower third of the oven and heat the oven to 350 degrees. Line 12 standard-size muffin cups with paper liners.
- Make the caramel: Bring 1/3 cup water to a boil in a small saucepan; keep it very hot. Put the 1/3 cup sugar in a heavy-based 8-inch skillet or shallow saucepan. Set the pan over medium heat. Shake the pan to level the sugar and leave it alone until it's about half melted. Shake and swirl the pan to help the sugar melt completely. Cook the melted sugar, constantly swirling or stirring with a wooden spoon, until it bubbles and turns a deep reddish caramel color.
- Immediately take the pan off the heat and carefully drizzle the boiling water over the caramel. The mixture will sputter. Return the pan to medium heat; stir constantly with the wooden spoon just until the caramel is completely dissolved. Pour the caramel into a heatproof liquid measuring cup. Pour about 1/3 cup water into the empty caramel pan and return to medium heat until very hot, stirring to dissolve any remaining caramel. Spoon enough of this liquid into the measuring cup with the caramel to bring the level up to 1/2 cup. Let cool until warm. (You can make the caramel hours or even a day ahead. When it is cool, cover it and leave it at room temperature.).
- Make the cupcakes: Sift the flour, baking powder and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until smooth, 30 to 60 seconds. With the mixer running, slowly pour in the remaining 3/4 cup sugar, stop the mixer and scrape the bowl and beaters. Beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, on medium speed until the batter is smooth, 30 to 60 seconds after each addition; scrape the bowl each time. Beat in the vanilla. On low speed, add the dry ingredients in three installments, alternating with the caramel. Mix only until the batter is smooth.
- Divide the batter evenly among the prepared muffin cups. (Use two rounded soup spoons: one to pick up the batter, one to push it off.) Don't smooth the batter. Bake until the cupcakes are golden brown and spring back when gently pressed in the center, 18 to 20 minutes. Let the cupcakes cool in the tin for 5 minutes on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack and let cool completely.
- Spoon a slightly heaping tablespoon of the frosting on top of each cupcake and use the back of the spoon to spread and swirl the frosting. If the frosting starts to stiffen, rewarm it briefly over medium-low heat until it's spreadable.
- Holding a cupcake by its liner, dip it into the chopped pecans, if using, turning to coat the frosting thoroughly. Repeat with the remaining cupcakes. Let the frosting set for about 30 minutes before serving.
- To make frosting: Melt the butter in a heavy 2-or 3-quart saucepan over medium-low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it's all right if it still looks separated at this point). Once this happens, stir constantly for 2 minutes (less if the sugar smells as if it's burning). Carefully add the 1/4 cup cream and stir constantly for another 2 minutes. The mixture will thicken slightly and look smooth and glossy.
- Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Beat in the confectioners' sugar and vanilla with the wooden spoon. If the frosting seems a little dry, beat in more cream, a half tablespoon at a time, until frosting is thick, smooth, and spreadable.
Nutrition Facts : Calories 334.4, Fat 14.3, SaturatedFat 8.7, Cholesterol 72.5, Sodium 81.5, Carbohydrate 49.9, Fiber 0.4, Sugar 38.8, Protein 2.7
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.
STICKY DATE CUPCAKES WITH CARAMEL ICING
Taken from the Masterchef Junior Cookbook. I plan to try these with gluten-free flour - the recipe is otherwise gf suitable
Provided by Jubes
Categories Dessert
Time 50m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C Line 18 holes of muffin pans (1/3 cup measure) with paper cases. This recipe uses 'regular' muffin pan size not the Texan/large style.
- Combine the dates and 1 1/4 cups boiling water in a small saucepan, Bring to the boil over low-medium heat and simmer for 3 minutes.
- Remove from the heat and mash lightly with a potato masher. Stir in the bicarb/baking soda and allow to stand for 5 minutes.
- Stir in the butter and brown sugar into the warm date mixture until the butter melts and the sugar dissolves.
- Stir in the eggs until combined.
- SIft in the flour and ginger, then fold in with a metal spoon until combined.
- Divide the mixture into the paper cases and smooth the mixture over with the back of a spoon.
- Bake 15 minutes or until the tops are firm when touched.
- Remove from the oven and cool in the pan for 5 minutes before transferring to a wire rack to cool.
- To make the icing- combine the butter, brown sugar and the cream in a small saucepan over a low heat, stir until the sugar dissolves.
- Bring the mixture to just below boiling point, then reduce the heat to low-medium and simmer for 2 minutes, stirring until thickened.
- Remove from the heat and gradually beat in the ising sugar until smooth.
- Spread the icing onto cakes and decorate by sprinkling with the optional sugar.
More about "caramel cupcakes with butterscotch frosting food"
SALTED TRIPLE CARAMEL CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.3/5 (13)Category CupcakesCuisine AmericanTotal Time 3 hrs
- Preheat oven to 350°F (177°C). Line 12-cup muffin pan with paper liners, plus a second pan with only 2 liners. Fill empty cups halfway with water to prevent the pan from warping. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Slowly stir in the milk. Do not overmix the batter.
- Fill each cupcake liner only 1/2 way full with batter. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.
- While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, no more. Remove from heat and allow to slightly cool, only about 15 minutes. Do not place in the refrigerator to cool. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. Add a little heavy cream if you’d like the frosting a little creamier or thinner (I usually add 1-2 Tablespoons). Add more salt if the frosting tastes too sweet. Frost cooled cupcakes and adorn with salted caramel candies. Cupcakes stay fresh in an airtight container for up to 2 days at room temperature and 5 in the refrigerator.
CARAMEL CUPCAKES WITH CARAMEL ICING | BAKED BREE
From bakedbree.com
BUTTERSCOTCH CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
CARAMEL CUPCAKE RECIPE - VEENA AZMANOV
From veenaazmanov.com
EASY BUTTERSCOTCH CAKE | JULIE BLANNER
From julieblanner.com
CARAMEL CUPCAKES WITH CARAMEL BUTTERCREAM FROSTING
From fantabulosity.com
THE BEST CARAMEL BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
BUTTERSCOTCH CUPCAKES (WITH EASY FROSTING) - WHERE IS MY …
From whereismyspoon.co
BROWN SUGAR BUTTERSCOTCH CUPCAKES - SALLY'S BAKING …
From sallysbakingaddiction.com
BUTTERSCOTCH CUPCAKES WITH BUTTERSCOTCH FROSTING
From creationsbykara.com
SALTED CARAMEL BUTTERSCOTCH OATMEAL COOKIE RECIPE
From beyondfrosting.com
SALTED CARAMEL BUTTERSCOTCH CAKE RECIPE L BEYOND …
From beyondfrosting.com
CHOCOLATE CUPCAKES WITH CARAMEL FROSTING - JUST SO TASTY
From justsotasty.com
BUTTERSCOTCH CUPCAKES WITH CARAMEL BUTTERCREAM
From whatjessicabakednext.com
Estimated Reading Time 3 mins
ULTIMATE BUTTERSCOTCH CAKE | EASY AND DELICIOUS BUTTERSCOTCH RECIPE
From lifeloveandsugar.com
CAKES OF KERALA ON INSTAGRAM: "BUTTERSCOTCH CAKE & MOIST …
From instagram.com
BUTTERSCOTCH FROSTING - MY COUNTRY TABLE
From mycountrytable.com
BUTTERSCOTCH CUPCAKES - CUPCAKE PROJECT
From cupcakeproject.com
BUTTERSCOTCH CUPCAKES WITH SALTED BUTTERSCOTCH FROSTING
From mycountrytable.com
TOP 20 DELICIOUS CARAMEL RECIPES - CRAZY MASALA FOOD
From crazymasalafood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love