Butterscotch Cupcakes
Butterscotch Cupcakes
Ingredients
- 1 3/4 cups (430 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1 pinch salt
- 3/4 cup (180 ml) unsalted butter
- 1 cup (250 ml) sugar
- 1 1/2 teaspoons (7.5 ml) vanilla extract
- 3 eggs
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) sugar
- 2 tablespoons (30 ml) water
- 2 tablespoons (30 ml) Scotch (or other whisky)
- 1/4 cup (60 ml) 35% cream, hot
- 2 tablespoons (30 ml) salted butter
- 1/2 cup (125 ml) unsalted butter
- 1 1/2 cups (375 ml) icing sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
- 3 tablespoons (45 ml) 35% cream, hot
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F). Place paper or silicone liners in 9 or 12 muffin cups.
- In another bowl, cream the butter and sugar with the vanilla using an electric mixer. Add the eggs one at a time and beat until the mixture is smooth. With the mixer on low, add the dry ingredients, alternating with the milk. Divide the batter among the muffin cups.
- Bake until a toothpick inserted in the centre of a cupcake comes out clean, about 25 minutes. Let cool slightly. Unmould and finish cooling on a rack.
Butterscotch Cupcakes