Margot’s Butterscotch Sundae Cupcakes
250g (8 ¾ oz) butter, softened,
1 ½ cups brown sugar,
4 eggs,
2 ¼ cups plain (all-purpose) flour,
2 tsps baking powder,
1 cup (8 fl oz) milk
Caramel
25g (¾ oz) butter,
½ cup brown sugar,
½ cup (4 fl oz) (single or pouring) cream
Butterscotch cream
I found that Irish cream essence is quite pleasant for giving a hint of the butterscotch taste to replace the liqueur for us who don’t/can’t consume alcohol.
2 cups (16 fl oz) double (thick) cream,
3 Tbs butterscotch-flavoured liqueur
To make the caramel, plate the butter and sugar in a saucepan over high heat and stir until dissolved. Add the cream and bring to the boil. Reduce the heat to low and simmer for 5 minutes or until slightly thickened. Set aside and cool completely.
Preheat the oven to 160C (320F). place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift over the flour and baking powder and beat until combined. Fold through the milk and spoon the mixture into two 12-hole ½-cup (4 fl oz) capacity muffin tins lined with paper patty cases. Bake for 15-20 minutes or until cooked when tested with a skewer. Cool on wire racks.
To make butterscotch cream, place the cream and liqueur in non-metallic bowl and whisk until soft peaks form. Spread the butterscotch cream over the cupcakes with a palette knife and drizzle over the caramel. Makes 24.
(Recipe via HomeMadeS).
