Tuesday, October 18, 2011

Quadruple Butterscotch Cupcakes...very rich!

I recently found a recipe for Quadruple Butterscotch Cupcakes and just knew I had to try them.  I haven't had a very good butterscotch dessert in quite some time.  (I don't consider throwing butterscotch chips in some cookies a dessert.)  I've had a couple failed attempts at homemade Butterscotch Pie which never set up no matter how many times I tried to fix it.

I had the day off from work today with not a whole lot to do so I got to baking.  The recipe, which you can find below, was very easy to follow.  Nothing weird in it.  Something that you should be able to find all at one store. (Don't you hate having to go to multiple stores for one recipe?)

I suppose we should get down to the details...

One of my biggest annoyances in cupcake baking, is when the wrapper folds in during baking making your cupcake odd shaped.  Not that it effects the taste or anything.  I used two different wrappers this time and all the odd shaped ones were the same type of wrapper...just a cheap find in the $1 section at Michael's.  They were cute but not high quality (I'm assuming that's why they got mishappen?)

 This is my assistant, Miss S.  She snuck a "fresh out the oven" cc.  She doesn't wait for the frosting.  I can't blame her.  These were very tasty all by themselves.
 This is a "Double Boiler."  Basically, you put a little water in a pan, bring it to a simmer.  Your bowl will sit right on top so you want to make sure that it's bigger than the pot.  This is what you will make the ganache in.  You don't want to put the cream and chips directly into the pot cause it won't turn out the same.
 My assistant giving the ganache a stir to "help it cool."  She's a very good helper.
 While the cupcakes and ganache were cooling to room temp, we took a pause for a picture break.  Aren't we just too cute!
 Our finished product.  It's very pretty, don't you think?  The buttercream frosting was getting a little warm at this point but it was still setting up nicely.  If you make a buttercream and it's just not holding the shape you want, try sticking it in the freezer for a bit to chill it again.

MY REVIEW:  These cupcakes were very good.  Not exactly the Butterscotch I was expecting.  But, really, I'm not sure what I expected.  They definitely have a lot of Butter flavor.  The cake itself tastes more like a butter cake than anything else.  Paula Deen would approve, for sure.  I think when I make these again (and I am definitely make these again) I will leave the butter flavor out of the frosting.  I think it would be just fine with the ganache added to it.

So, to sum it up, if you like rich Butterscotch, you will enjoy these.  They are easy to make and easier to eat!  Mine are in the fridge right now because (call me a wierdo) I prefer my cupcakes cold!


Triple Butterscotch Cupcakes
Adapted from Squirrel Bakes
Makes about 15
Butterscotch Cupcakes
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoons vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
Preheat oven to 350°F. Line cupcake tins with paper liners.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter until fluffy, about 1 minute. Add in sugars and beat until well combined, about 3 to 5 minutes. Add in eggs, one at a time, mixing thoroughly after each addition. Mix in vanilla and butter flavoring.
Add one third of the flour mixture to the butter mixture and mix gently, then add 1/4 cup buttermilk and 1/4 cup cream soda and mix until just combined. Add half of remaining flour and mix until just combined. Add the remaining buttermilk and cream soda, mix briefly and then add the remaining of the flour. Mix until all ingredients are just combined. Do not overmix.
Fill each cupcake liner about 3/4 full. Bake 15-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove and let cool in pan for 10 minutes. Let cool completely on a cooling rack before filling and frosting.
Butterscotch Ganache
3/4 cup heavy cream
11 ounces (1 1/4 cup plus 2 tablespoons) butterscotch chips
Heat heavy cream in a double boiler until just simmering. Add butterscotch chips and whisk together until they are completely melted. Remove from heat and allow to cool to room temperature.
Set aside 1/3 cup of ganache for the buttercream.
Once the cupcakes have cooled, use the cone method or an apple corer to remove the centers of the cupcakes and fill with butterscotch ganache. Replace top and frost with buttercream.
*This will make more than necessary, feel free to drizzle over ice cream, chocolate cake, or other things you have around your kitchen.
Butterscotch Buttercream
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
16 ounces (about 3 3/4 cups) confectioners’ sugar
Cream butter for about 1 minute or until fluffy. Mix in butterscotch ganache, vanilla, butter flavoring, and salt until well combined. Sift in confectioners’ sugar, one cup at a time, until completely mixed it, scraping the bowl as necessary. Beat buttercream on medium-high for 2-3 minutes or until shiny and fluffy. If the buttercream is too thick, add a tablespoon of milk or cream and mix until combined.
Frost cooled and filled cupcakes and drizzle leftover buttercream on top.

Thank you, again, to Ryan's Baking Blog for this recipe!

Hope you all enjoy it as much as I did.

Off to make some pizza for dinner....yup..it's a day full of baking!

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