I tried to make these cupcakes this week and I had a bit of a fail with the topping! I’m going to try it again soon but here’s a picture of my first attempt! For some reason I couldn’t get the topping to thicken! If anyone has a recipe for an amazing flavoured frosting please let me know!
I LOVE butterscotch Angel Delight, it’s one of my absolute favourites but I try not to buy it because I tend to eat the lot! After seeing a photo of some butterscotch cupcakes I decided I wanted to give them a try myself and adapted my trusty cupcake recipe yet again! If you want to give them a go please do!
Here’s how to make them!
175g Soft Unsalted Butter
150g Soft Brown Sugar
3 Medium Eggs, Lightly Beaten
175g Self Raising Flour, Sieved
1 tbsp Golden Syrup
2 tbsp Milk
1/2 tsp Cinnamon
1 tsp Vanilla Extract
1. Preheat the oven to 190C (Gas Mark 5).
2. Line a 12 hole muffin tin with paper cases.
3. Cream the butter ad sugar in a bowl with either a wooden spoon or electric whisk until pale and creamy.
4. Gradually whisk in the eggs, syrup and vanilla until just combined.
5. Add the flour, cinnamon and milk. Whisk with an electric hand whisk until combined and fluffy.
6. Divide the mix equally between the paper cases and bake for 20-25 minutes until golden and risen.
7. Leave to cool in the tin for five minutes the transfer to a wire rack to cool.
To find out how to decorate these lovelies once cool keep on reading!
To decorate you will need:
Butterscotch Chips (I got these from Sainsbury’s but you could use fudge chunks!)
I cheated to fill the cupcakes and made a small hole with a cake pop stick and gently poured in the sauce rather than using a piping bag! (Less washing up!) I allowed the sauce to soak in once, then filled them a second time!
To top the cakes I made a vanilla butter cream to pipe over the cakes and drizzled them with a trickle of toffee sauce and sprinkled with butterscotch pieces! Delicious!
This is one of those recipes I made up on a bit of a whim when looking for something new to bake! I decided to adapt my cupcake recipe again this time using a mixture of golden and brown sugar with the addition of coffee to adjust the flavour.
If you want to make this recipe all you have to do is adapt my basic cupcake recipe again! It’ll make 12 cupcakes and you can find my basic recipe here.
Basic Cupcake Ingredients
100g Golden Caster Sugar
75g Soft Light Brown Sugar
75g Granulated Sugar
Amaretto, Brandy or Tia Maria
1. To make the cakes follow the basic cupcake recipe but replace the regular caster sugar with a combination of the soft light brown sugar and the golden caster sugar.
2. Also omit the milk and instead add to the mixture 3 tbsp of instant coffee dissolved in 3 tbsp of water.
3. Place the mixture into lined muffin tins and bake as per the original recipe instructions.
4. To finish the cakes mix 75g of granulated sugar with 75ml of water, 2tbps on coffee granules and 2tbsp of amaretto. This makes a glaze which will moisten the cakes.
5. Once removed from the oven prick the cakes all over with a tooth pick and spoon the glaze over them. Each cake will probably take 2-3 teaspoons of liquid.
6. To decorate the cakes make a traditional butter cream with the addition of amaretto. Top the cakes and dust with cocoa powder. Tiramisu loveliness! Enjoy!
These cupcakes, I have adapted myself and they are easily the most moist cakes I have ever made! For some reason adding fruit to the cakes keeps the moist for longer. This a traditional combination of cinnamon and apple they really are tasty!
This recipe makes 12 cupcakes! Here’s how to do it!
1 Batch of Basic Cupcake Recipe Mix (made using my recipe hehe)
2 Green Eating Apples (I used Granny Smith)
Curiously Cinnamon Cereal
You will also need a food bag, a rolling pin or meat cleaver, and a muffin tray with liners!
1. First up you need to make up a batch of my basic cupcake recipe. To do this follow the link in the ingredients list! You also need to preheat your oven to 190C (Gas Mark 5).
2. Once everything is mixed up like in the picture below its time to add your extras! First in is two drops of vanilla extract and second in is 1 and a half tsps of ground cinnamon. Blend this again with a wooden spoon or hand mixer.
3. Next you need to prep your apples. Peel and core them and cut them into small cubes (approx. 1/2 cm cubes). Pour the prepared apple into the cake mixture and mix thoroughly.
4. Spoon the mixture into the cake cases and bake for 20-25 minutes. Next your ready to make the topping.
5. To make the topping place equal quantities of butter and cream cheese in a bowl and mix well until fluffy.
6. Next gradually add icing sugar until you reach your desired consistency and sweetness blending after each addition.
7. Next take a handful of cinnamon cereal,place in a food bag and crush with a rolling pin, book, meat cleaver, whatever you have to hand! Sieve the crushed cereal into the topping and follow with 1 tsp of ground cinnamon and 2 drops of vanilla extract.
8. Refrigerate until the mixture thickens. About 15 minutes.
9. When your cakes have been removed from the oven and have cooled fill a piping bag with the topping and decorate the cakes. Top with whole squares of cinnamon cereal! Delish!