It was a crazy cupcake kind of week, let me tell you. Well, not so much crazy cupcakes, as a crazy week o’ cupcakes. I’ve been working about 12 hours per day in the kitchen, testing recipes for my book, and it just so happened to be a truly cupcake-y scene around here the past while. While I don’t make a ton of cupcakes for the blog (not sure why — it just works out that way), it seemed like something I needed to do this post. Although these are very different than what I’m working on for the book, my brain was in wee cake mode. I started to think about what would make the most decadent cupcake around, and I knew butterscotch was key.
I think it’s also because butterscotch reminds me so much of summer — butterscotch sundaes have my heart, even though I’m not really an ice cream kind of gal. What is butterscotch exactly? Well, it seems to me that it’s a term used loosely for the combination of brown sugar, butter and cream. Adding vanilla and salt is a common way to make it even more divine. Scotch as we know it, however, isn’t part of the equation (sorry, Ron). Although, I’ve taken to adding a tablespoon of dark rum to mine, and it’s rather delightful.
When it comes to butterscotch sauce, it’s really similar to a caramel sauce, but it’s not quite as technical to make (we don’t need to worry about a candy thermometer) and, again, we use brown sugar over white sugar. That’s not to say that caramel can’t have brown sugar and butterscotch can’t have white sugar, because that would make my explanation way too easy to follow.
So aside from being the most decadently caloric cupcake I’ve ever made, what is a Butterscotch Cupcake Supreme? It’s a super-moist, tender brown sugar cupcake brushed with a rum syrup, injected with homemade butterscotch sauce and topped with whipped mascarpone frosting drizzled with more butterscotch sauce and toffee bits. Kind of butterscotch heaven, in my mind. The cupcakes themselves aren’t super-sweet, but rather tender and subtly vanilla and brown sugary. The whipped mascarpone frosting is very minimally sweet, but oh-so-creamy.
The tang from the mascarpone goes so well with the super-sweet, buttery richness of the butterscotch. I’m not going to lie — you could pour this butterscotch sauce over a week-old mediocre donut and it’d suddenly be a life-altering dessert sensation. It’s that good. Try pouring it over vanilla ice cream or pretty much anything else you have in your kitchen — it’s amazing.
Butterscotchy love. ♥
And while we’re talking love, I want to tell you that I love you for being so patient with me and my lengthy between-posts gaps. Just know that all sorts of confectionery madness is happening from morning to night in my kitchen right now, and I can’t wait to share it all with you in book form.
That being said, I can’t wait to share my next blog post with you!
Moist brown sugar cupcakes brushed with rum syrup, injected with homemade butterscotch sauce, topped with whipped mascarpone frosting and drizzled with more butterscotch sauce and toffee bits.
- 1/4 cup (57 g) dark brown sugar
- 1/4 cup (59 ml) water
- 2 teaspoons (10 ml) white or dark rum
- 1/4 cup (57 g) unsalted butter
- 1 cup (228 g) packed light or dark brown sugar
- 3/4 cup (180 ml) whipping cream (35%)
- 2 teaspoons (10 ml) pure vanilla extract
- 1/2 teaspoon (4 g) sea salt or fleur de sel
- 1-3/4 cups (236 g) all-purpose flour, sifted
- 1/2 cup (57 g) cake flour, sifted
- 1 cup (230 g) packed dark brown sugar
- 2-1/2 teaspoons (13 g) baking powder
- 1/2 teaspoon (4 g) salt
- 1 cup (227 g) unsalted butter, cold and cut into small even pieces
- 2/3 cup (160 ml) milk, at room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1 teaspoon (5 ml) lemon juice
- 3 eggs, at room temperature
- 1 cup (240 ml) whipping cream (35%), cold
- 3/4 cup (94 g) confectioners' sugar
- 1 cup (240 ml) mascarpone cheese, softened
- Toffee bits for sprinkling
- In a small saucepan, bring the sugar and water to a boil over medium-high heat. Remove from heat and stir in rum. Let cool. Keep in an airtight container for up to one week.
- In a medium heavy-bottomed saucepan, melt butter over medium heat. Add brown sugar and swirl to combine. Whisk in cream then let mixture bubble and thicken, about 5 minutes -- don't stir. Whisk in vanilla and sea salt. Let cool. Keep in an airtight jar in refrigerator for up to one week.
- Preheat the oven to 350° F. Line two muffin tins with 18 standard cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flours, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. Continue mixing on low speed until all of the butter has been blended and there are no clumps, about 5 minutes. Mixture should have a fine crumbly, cornmeal-like texture.
- Combine the milk and lemon juice and gradually add mixture on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold batter once or twice (but no more) to ensure the egg mixture has all been incorporated.
- Divide batter evenly among the cupcake liners (a little more than 2/3 full) and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 13 minutes. Turn baked cupcakes onto wire cooling racks (face up) and brush with rum syrup while hot, then let cool completely.
- Chill a stainless steel bowl and whisk attachment (from electric mixer) in the freezer for 10 minutes. Return bowl and whisk to mixer and whip heavy cream and confectioners' sugar on medium-high speed until medium-firm peaks form. Fold in softened mascarpone cheese. Use immediately.
- Fill a plastic squeeze bottle with butterscotch sauce and push tip of bottle into top of each cupcake, applying enough pressure to fill each cupcake with sauce (don't over-fill or sauce will ooze too much from top). Using an ice cream scoop or spoon, cover each cupcake with mascarpone frosting. Drizzle more butterscotch sauce over frosting and sprinkle with toffee bits.
Flavour combination inspiraiton: Tartelette
Cupcake recipe adapted from parenting.com
Butterscotch Sauce recipe adapted from LifeStyle FOOD
- You can make the rum syrup and butterscotch sauce up to a week ahead and keep airtight in the refrigerator (cool completely before refrigerating).
- The butterscotch sauce is beyond delicious on its own, over ice cream, cake, bread pudding, cookies, etc. You can even add a tablespoon of dark rum to it with the vanilla and salt. Divine.
- You can make the cupcakes 1 day ahead.
- To fill the cupcakes liners, I used a heaping 50mm Stainless Steel Scoop full for each and used Ateco brand gold foil liners.
- You should make the whipped mascarpone frosting right before you assemble the cupcakes. Once on the cupcakes, they’re best served within a few hours, but I noticed that once I refrigerated mine for photos the next day, the frosting held together just fine.