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Butterscotch Cupcakes

Course Snacks
Keyword Cakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes



  • 150 g butter
  • 150 g self-raising flour
  • 150 g caster sugar
  • 2 eggs
  • 57 g butterscotch powder 1 packet of angel delight
  • 4 tbsp milk


  • 150 g butter
  • 250 g icing sugar
  • 57 g butterscotch powder


  • 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.