Butterscotch Cupcakes Supreme

Hello, hello!

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.

Butterscotch Cupcakes Supreme by Sweetapolita

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!

Butterscotch Cupcakes Supreme

Yield: 18 standard cupcakes

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.

Ingredients

    For the Rum Syrup:
  • 1/4 cup (57 g) dark brown sugar
  • 1/4 cup (59 ml) water
  • 2 teaspoons (10 ml) white or dark rum
  • For the Butterscotch Sauce:
  • 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
  • For the Brown Sugar Cupcakes:
  • 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
  • For the Whipped Mascarpone Frosting:
  • 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

Instructions

    For the Rum Syrup:
  1. 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.
  2. For the Butterscotch Sauce:
  3. 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.
  4. For the Brown Sugar Cupcakes:
  5. Preheat the oven to 350° F. Line two muffin tins with 18 standard cupcake liners.
  6. 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.
  7. 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.
  8. 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.
  9. For the Whipped Mascarpone Frosting:
  10. 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.
  11. Assembly of the Butterscotch Cupcakes:
  12. 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.
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Flavour combination inspiraiton: Tartelette

Cupcake recipe adapted from parenting.com

Butterscotch Sauce recipe adapted from LifeStyle FOOD

Sweetapolita’s Notes:

  • 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.
Good luck & enjoy!

Related posts:

Autumn Delight Cake

Autumn Delight Cake via Sweetapolita

So it turns out this cake has more ingredients than any cake I have ever made! And when I started to write the cake description in the blog title, I realized that there are 18 words and two ampersands in the name. Yep. Okay, ready? The Autumn Delight cake is a 4-Layer Sweet Potato & Ginger Layer Cake with Toasted Marshmallow Filling, Candied Pecans and Brown Sugar & Cinnamon Buttercream. When I tried to edit that, I realized that each one of those ingredients are key, and I couldn’t bare the thought of taking any words away. Okay, you’re right, I’m just being silly, but most importantly I am really excited about this cake. In my heart, I am drawn to all thing pastel and sprinkly, but there is a big part of me that just loves autumny, spiced flavours. At this time of year, my sister-in-law, Mary, makes that gorgeous southern sweet potato casserole dish that you have likely heard of or tried, that marries sweet potatoes, brown sugar, marshmallows, vanilla and pecans, and I thought it would be a nice treat to create a cake version of that dish. So on with the apron and into the kitchen I went . . .

Autumn Delight Cake via Sweetapolita

What I love about this recipe is how moist, creamy, and unexpected some of the elements are. I made a sweet potato layer spice cake and added a generous quantity of crystallized ginger for texture and taste to the cake layers themselves, and then filled the cake with whipped toasted marshmallow filling (remember the one from this cake?) that I sprinkled with candied pecans for crunch (you even get those little buttery brown sugary bits that fall off the pecans every now and then). Since the filling was quite sweet, I decided to frost it with a Brown Sugar & Cinnamon Swiss Meringue Buttercream that is fluffy, satiny and perfectly brown sugary and not-too sweet, in true Swiss Meringue Buttercream fashion. The neat part about making Brown Sugar Buttercream is that you essentially just switch the white sugar for brown sugar, and voila! The taste is really quite different and it was the perfect addition to this concoction–particulary when topped with a generous handful of the candied pecans and crystallized ginger.

Autumn Delight Cake via Sweetapolita

So think about it this way: Every bite is crunchy, then brown sugar creamy, then dense, moist & spicy, then sweet and crispy, oh, and then crunchy, and then dense, moist & spicy, and then sweet and crispy, and oh, yet again crunchy, then dense, moist & spicy, then, alas, sweet and crispy, and then dense, moist & spicy. Help me, Rhonda.

Autumn Delight Cake via Sweetapolita

If the sweet potato thing is throwing you off your dessert-loving game, well, don’t fear. It’s much like carrot cake or pumpkin cake, and the texture is like no other–it’s dense yet light all at once. You have my word. I wasn’t sure either, but now I am pretty certain.

Autumn Delight Cake via Sweetapolita

I once wrote that the Zingy Orange Ginger Carrot Cake with White Chocolate Icing is my ultimate-tasting cake, and I have always stood by that statement because I meant it. Well, this cake comes a close second or possibly ties for first. Or possibly the unthinkable: it could be even better.

If you make this cake, just know that it does take some time, but I felt it was completely worth it, and I think it would make an incredible addition to any Thanksgiving event or any autumn day.

Autumn Delight Cake

Yield: One 4-layer, 8-inch round cake

Sweet Potato & Ginger Layer Cake with Toasted Marshmallow Filling, Candied Pecans and Brown Sugar & Cinnamon Buttercream

Ingredients

    For the Cake Layers:
  • 3 large sweet potatoes (about 900 g)
  • 2 cups (400 g) sugar
  • 4 large eggs, at room temperature
  • 1-1/4 cups (315 ml) sunflower oil (or vegetable, safflower, canola oil)
  • 2 cups (230 g) cake flour
  • 1 tablespoon (7 g) ground cinnamon
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (7 g) salt
  • 1 teaspoon (3 g) ground nutmeg
  • 1/2 teaspoon (1.5 g) ground ginger
  • 2 tablespoons (30 ml) brandy or dark rum
  • 2 teaspoons (10 ml) pure vanilla extract
  • 3/4 cup (120 g) crystallized ginger, chopped
  • For the Filling:
  • 16 large white marshmallows
  • 1 cup (125 g) icing sugar (confectioners' or powdered), sifted
  • 1 cup butter (227 g)(2 sticks), at room temperature
  • 1/2 teaspoon (2.5 mL) pure vanilla extract
  • 1 jar (213 g) marshmallow cream (such as Marshmallow Fluff)
  • For the Buttercream:
  • 5 large egg whites (150 g))
  • 1-1/4 cups (250 g) light brown sugar
  • 1-1/2 cups (3 sticks)(340 g) unsalted butter, softened and cut into cubes
  • 2 teaspoons (10 ml) pure vanilla extract
  • pinch of salt
  • a few pinches of cinnamon, to taste
  • For the Candied Pecans:
  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons (24 g) brown sugar
  • 1 cup (100 g) pecan pieces

Instructions

    For the Cake Layers:
  1. Preheat oven to 350°F. Grease two 8-inch round cake pans, dust with flour, tap out excess and set aside.
  2. Place the sweet potatoes on a microwave-safe plate and pierce them with a fork. Microwave until they are tender (about 7-8 minutes each side). Carefully remove the skin when cool enough to touch, and mash the flesh into a coarse puree.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed (I use #6 on KitchenAid) until light and fluffy, about 5 minutes. Add the oil and beat on medium until combined. Add the cooled sweet potato puree and mix until combined.
  4. Sift dry ingredients together (cake flour, cinnamon, baking powder, salt, nutmeg and ground ginger) and then add to sweet potato mixture.
  5. Mix in brandy/dark rum (I used dark rum) and vanilla. Gently stir in crystallized ginger.
  6. Evenly distribute batter into the prepared pans (weigh them if possible with digital kitchen scale), smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or skewer inserted into the center comes out clean, about 40 minutes.
  7. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack and cool them completely.
  8. For the Filling:
  9. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
  10. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
  11. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
  12. For the Buttercream:
  13. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  14. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
  15. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined. Add cinnamon to taste and blend.
  16. For the Candied Pecans:
  17. Melt the butter in a small pan. Mix in brown sugar, and add the pecans. Toss to coat.
  18. Cook on medium low heat for about 15 minutes, stirring occasionally. Be sure to watch carefully so they don’t burn.
  19. Turn out onto parchment paper or aluminum foil and let cool for 5 minutes; break apart into smaller pieces if using halves.
  20. Assembly of the Autumn Delight Cake
  21. Slice both cake layers in half horizontally, so you have 4 cake layers.
  22. Place the first layer on a plate, pedestal or cake board cut side up (so bottom of the cake layer is touching plate), and spread ~3/4 cup of Toasted Marshmallow Filling with a small offset palette knife, leaving 1" or so around the edge. Sprinkle with a handful of candied pecans pieces.
  23. Repeat previous step until you get to the final cake layer. Place last layer face down and chill cake for 30-40 minutes.
  24. Frost cake with Brown Sugar Buttercream and top with a generous handful of candied pecans and crystallized ginger.
  25. Finished cake can be kept at room temperature for up to 8 hours. Keep refrigerated if longer than 8 hours, but always serve at room temperature (Swiss Buttercream should never be served cold, as it goes back to a cold-butter texture).

Notes

* You can make buttercream ahead and keep in an airtight container in refrigerator for up to one week, leaving out at room temperature when needed, re-whipping in mixer for 5 minutes.

**Can freeze buttercream for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer. If not satiny enough upon rewhip, take 1/3 of buttercream and microwave in a microwave-safe container for ~8 seconds, then add back to mixing bowl and remix with remaining buttercream.

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[cake layer recipe adapted from Martha Stewart]

[candied pecan recipe adapted from Creative Culinary]

Good luck & enjoy!

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