I had been thinking about what to bake for a few days and I couldn’t decide and then I got thinking about ice cream recipes as I just got one for Christmas. I was thinking about how nice butterscotch ice cream would be then it dawned on me…why not make butterscotch cupcakes? I love butterscotch and make butterscotch angel delight any time I can and I use angel delight powdered to make milkshakes as well.
Butterscotch is a hit and miss flavour as I know it isn’t everyone’s flavour. I filled the middle of these cupcakes as I haven’t done filled cupcakes yet and thought some toffee sauce would go lovely in the middle of these already sweet cupcakes.
To core the middle out of these cupcakes, I used a Wilton Cupcake Corer which is really useful but don’t go to far down in the cake as you want to take about half the cake out of the middle. I know an Ice Cream Scoop sounds odd to be using for cupcakes but it is actually a really good tool for getting the right mixture in the cupcake cases.
Put the oven on gas mark 4 and fill a cupcake tray with cases.
Add the butter, sugar, flour and eggs in a mixing bowl and mix until fully incorporated then add your butterscotch powder along with the milk then mix until fully incorporated.
Fill the cupcake cases using an ice cream scoop and then put in the oven and bake for 20 minutes. Once cooked, take them out and transfer to a cooling rack and leave to cool.
Using a cupcake corer, core out the middle of each cupcake once they have cooled and fill the middle with the toffee sauce.
For the buttercream, beat the butter until it is pale and fluffy, then add in your icing sugar a bit at a time until it is all fully incorporated then add in the butterscotch powder and mix again until incorporated.
Fill a piping bag with the buttercream and pipe the icing on to the top of each cupcake then add some sprinkle or little bits of toffee.
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