Triple Butterscotch Attack

This previous Saturday, obviously cupcake day in this house, was all about butterscotch. The gooey creamy Carmel-ly flavour you can only get from butter, brown sugar and cream cooked together on the stove, I work in a restaurant that the chef makes all his own butterscotch, This warm light brown sauce is sweet and creamy  goes so well with desserts, even just spoonfuls of is wonderful, not over sweet that it kills the teeth to eat. It has a slight warm burnt flavour, like the crispy edges of a sugar cookie.  I loved the smell and want, no needed some for a cupcake. Given about 500g of this sugary sauce I set out to make some to use all of it I could.

Yeah! Butterscotch on top of butterscotch buttercream ontop of a butterscotch and cream filled semi butterscotch flavoured cupcake, It was was butterscotch inception. Perfectly fluffy with a creamy filling and not over sweet frosting made for a perfect winter afternoon.



Triple Butterscotch Attack Cupcake
Makes approx 24 cupcakes

Cupcakes:
2 cups Flour (I normally use self rising but plain will work just as well)
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
113g / 1/2 cup Butter
1/2 cup Sugar
1/2 cup Dark Brown Sugar
3 Eggs
1 1/2 tsp Vanilla Extract
1/2 cup Milk
1/2 cup Cream Soda
                                        
Filling
340g/ 1 cup Butterscotch Sauce
3/4 cup Heavy Cream
                                        
Frosting
225g/ 1 cup Butter
1/2 cup of the filling previously made
2 tsp Vanilla Extract
2- 2 1/2 cup Icing Sugar

1/4 cup Butterscotch sauce(optional) for decoration

Preheat oven to 170C/350F
Sift your flour/baking powder/baking soda/salt into a small bowl
in a larger bowl, cream your butter, slightly soften your butter in the microwave/sunlight/body heat(however you like to) as this will make it alot easier to cream, Add in your sugars (both regular and brown) to the butter mixing with a electric mixer for approx 3-5 mins
Add eggs to butter one at a time, once fully blended add vanilla
While mixing add in sifted dry items , milk and cream soda until fully mixed.
Fill your cupcake pans 3/4 full and bake 15-18 mins

While waiting for cupcakes to finish baking you can make the filling an frosting

For Filling:
On high blend butterscotch and cream until fluffy and smooth, To fill cupcakes you can use the carve a hole in the top method or I use a round frosting tip and bag and inject them

For Frosting:
Cream butter in bowl, add 1/2 c filling you had set aside until fully blended. Slowing add sugar until your frosting is smooth and fluffy, and finally add vanilla. Frost cupcakes how you wish, I prefer to pipe mine on but any way will work, Drizzle Butterscotch across and serve. Enjoy <3