Butterscotch Cupcakes
I ordered 3
back copies of Donna Hay
Magazine and I think
it's undoubtedly the best food magazine I've seen. The overall
layout of the magazine is so clear, easy to read and well designed.
The photography and styling of the shots are so well composed and
inspiring! The writing, content and direction was, also so
delicious and well organised. The paper used has a good heaviness
about it, makes it feel good to journey from cover to cover the
wonderful world of Donna Hay. I was smiling through every page! I
immediately went online to apply for a one year subscription.
I was going though Issue 27 the one with
the beautiful cupcakes on the cover and found Butterscotch Cupcakes
and decided that I was going to make them for Dixie's birthday
(yesterday). The sweet comfort of caramel drizzle combined the
really moist and tender cupcake along with the awfully sinful
dollops of double cream frosting was delightful and brought big
smiles to the cake eating crew. One took a small bite and stuffed
the rest into his mouth. I was left amazed and secretly
happy.
Butterscotch Cupcakes
Makes 24
200g Butter, Softened
1½ Cups Brown Sugar
4 Eggs
2¼ Cups Cake Flour
2 Tsp Baking Powder
1 Cup Full Cream Milk
Caramel
25g Butter
½ Cup Brown Sugar
½ Cup Single Cream
Butterscotch Frosting
1 Cup Double Cream
½ Tsp Butterscotch Candy Flavouring
To make the
caramel, stir together butter and sugar in a saucepan and place
over medium heat and stir until dissolved. Add the cream and bring
to boil. Reduce the heat to low and simmer for about 3 minutes
until slightly thickened, remove from heat and continue to stir for
another 2 minutes. I did this so the caramel would not be
overcooked and have a burnt taste. Set aside and cool
completely.
Preheat the oven at 160C. In a mixing bowl, cream butter and sugar
until light and creamy. Add in eggs one at a time and beat well. I
manually folded in the flour and baking powder about half a cup at
a time, just enough to hydrate the flour and until it's well
combined. This is to prevent any little long narrow tunnels in the
cake from over mixing the batter with an electric mixer. Fold in
the milk a little at a time and finally spoon the mixture in a
muffin pan or baking cups to about
⅔ full. Bake
for about 15-20 minutes or until cooked when tested with a skewer
or toothpick. Cool on wire racks.
To make butterscotch cream, in a non-metallic bowl whisk together
double cream and butterscotch flavouring until soft peaks just
form. Spread the butterscotch cream over the cupcakes with a
palette knife and drizzle over caramel.
Chill until ready to be eaten.