Thursday, November 6, 2014

Cupcakes filled with homemade butterscotch sauce, topped with vanilla frosting and caramel syrup.
 Preparation time: 20 mins
Baking time: 15-20 mins
Makes : 12-15 cupcakes
For the cupcakes:

  • All purpose flour: 1 and 1/2 cups
  • Powdered sugar: 1 cup
  • Baking powder: 1 tsp
  • Butter: 1 cup
  • Eggs: 4(small)
  • Vanilla essence: 2 drops
For the filling:
  • Butter: 1/4 cup
  • Dark brown cane sugar: 3/4 cup
  • Heavy cream: 3/4 cup
  • Salt: 1/2 tsp
  • Vanilla essence: 2 drops


Preparation and Method:
  • First sieve together all purpose flour and baking powder.
  • In other bowl, Break eggs and whip it. And sieve it.
  • In other bowl, melt butter to room temperature, and the add a cup of sugar and mix well.
  • To this bowl add eggs step by step and mix it.
  • Add 2 drops of vanilla essence.
  • Then add the flour mix to this spoon by spoon, keep on mixing while doing this.
  • Preheat oven to 350 degree centigrade.
  • Pour the cake mixture into cupcake cups 2/3rd filled and the place it in oven.
  • Bake for 20 mins.
  • Tooth pick inserted at the center of the cake should come out clean, then the cake is done.
    To prepare the butterscotch filling:
  • Melt 1/4 cup of butter in a pan, then add powdered dark brown cane sugar.
  • When it melts, add heavy cream, salt and essence and boil till it bubbles and thickens little bit.
  • Turn of the stove and let it cool.
  • When everything is done, take each cupcakes, scoop the cupcake on the top in the center.
  • Fill in the butterscotch filling. Place the scooped out piece of cupcake back on it.
  • Decorate with the icing and caramel syrup or butterscotch filling.

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