Brown Sugar Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12
- Category: Cupcakes
- Method: Baking
Description
This brown sugar cupcake recipe is a triple threat with it’s butterscotch filling and white chocolate icing – savour every mouthful!
Ingredients
Butterscotch Filling
60 g butter
150 g brown treacle sugar
¾ C (180 ml) cream
2 tsp (10 ml) vanilla extract
½ tsp (2,5 ml) salt
Brown Sugar Cupcakes
210 g flour
½ tsp (2,5 ml) baking powder
¼ tsp (1,25 ml) bicarbonate of soda
½ tsp (2,5 ml) salt
125 g butter, melted
200 g brown treacle sugar
1 large egg
¼ C (60 ml) yoghurt
¾ C (180 ml) milk
2 tsp (10 ml) vanilla extract
White Chocolate Icing
120 g white chocolate, broken into small pieces
1⁄3 C (80 ml) cream
200 g butter, softened
580 g icing sugar, sifted
¼ C (60 ml) cream
pinch of salt
1 tsp (5 ml) vanilla extract
Instructions
Butterscotch Sauce
Melt the butter in a saucepan over low-medium heat. Whisk in the brown sugar and then whisk in the cream, Let the mixture bubble and thicken for 5 minutes without stirring.
Remove from the heat and whisk in the vanilla extract and salt. Allow to cool.
Brown Sugar Cupcakes
Preheat the oven to 180 °C.
Line 12 muffin cups with cupcake papers and set aside.
Mix the flour, baking powder, bicarbonate of soda, and salt together in a bowl. Melt the butter in a small saucepan and then vigorously whisk in the brown sugar until it has just melted. Whisk in the egg, yoghurt, milk and vanilla extract and mix to combine.
Slowly mix in the dry ingredients, making sure that there are no lumps. Remove from the heat.
Divide the batter between 12 cupcake liners.
Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Note: turn the cupcake pan around half way through the cooking time to allow for even cooking.
Allow the cupcakes to cool completely.
White Chocolate Icing
Place the chocolate and 1⁄3 cup
(80 ml) of cream in a microwave proof dish (glass or ceramic). Set the microwave to a low temperature, such as the defrost setting, and allow the chocolate to melt. Stir at 30-second intervals until the chocolate is completely melted and smooth. Set aside to cool to room temperature for about 30 minutes.
Beat the butter with an electric mixer until creamy. Gradually add half of the sifted icing sugar, ¼ C (60 ml) of cream, salt and vanilla extract and beat to combine.
Pour the cooled chocolate and cream mixture into the creamed butter and sugar and then add the rest of the icing sugar and beat until light and fluffy.
To Assemble
Once the cupcakes have cooled completely, use a knife to cut a small round incision into the top of each cupcake and remove a small conical shaped piece (or use a cupcake corer). Fill the hole in each cupcake with butterscotch and then ice with the white chocolate icing.
