Butterscotch Cupcakes with Meringue Frosting. Amazing rich caramel flavour finished off with perfectly sweet meringue frosting.
Butterscotch Cupcakes with Meringue Frosting | youcanbakethis.com

OK people… I need you to listen very carefully… Turn off the TV, turn down the music, put your phone on silent… This is my favourite cake recipe (OK, I may say that about more than one recipe.. don’t judge me, it’s cake, how can I pick a fave?).  I use it A LOT.  I mean, I don’t know why my friends or family haven’t told me to use another stupid cake for goodness sake! You know why – coz then I’d make them nothing and there would be regret all round, that’s why!  winking-face_1f609

I remember making this once and I had run out of Butterscotch Schnapps for this recipe. So I headed to the shop, decked out in my fave Dr Who apron, to get some more. Well of course I ran into some friends didn’t I? Why would you be here so early on a Saturday morning they ask. I could ask you the same question I say. So we make our excuses and leave the shop, tails between legs, as if we’d robbed a bank or something! Too funny. So I use this recipe for cupcakes and cakes, it’s just delicious and every time I make it I get a lot of lovely comments. I think that the combination of the butterscotch schnapps and cooked condensed milk give it a beautiful flavour that is beyond mere caramel (did I just say mere caramel?).

Butterscotch Cupcakes with Meringue Frosting. Amazing rich caramel flavour finished off with perfectly sweet meringue frosting.
Butterscotch Cupcakes with Meringue Frosting | youcanbakethis.com

Whether I make a cake or cupcakes with this recipe, I often ice it with Meringue Frosting. Meringue. Frosting. That’s right – frosting that is meringue. Who would not love this? You will find that I rave about it a lot. Even straight out of the bowl… It has that perfect smooth, fluffy sweetness so that the cupcake or cake has a nice balance overall. I tend to use it in place of buttercream if I think that overall the end result will be a little too sweet (I know, that’s ridiculous). Use buttercream if you wish, it’ll still be awesome, but if you want to get to know and love Meringue Frosting like I do, read on my friend!

Baking Tip: This recipe calls for cooked condensed milk. If you live somewhere that sells Nestle Top ‘n Fill then you can definitely use that instead of cooking a tin of condensed milk, but if you can’t get hold of Nestle Top ‘n Fill then read on… To make the cooked condensed milk, almost fill a saucepan with water then add the can of condensed milk. Bring to the boil then simmer ever so slightly for 2 hours. Yes, two whole hours. Don’t skimpI know you want to coz that sounds like a long time, but you need to, otherwise you won’t get a deep, rich, caramel flavour to add to the cake batter. I sometimes boil it for 3 hours, but I’m going easy on you... Make sure you keep coming back and checking the water in the pan. I speak from not good experience.. You don’t want that… Also, I used my fave Tulip Cupcake & Muffin Liners that I use for cupcakes that I want to be a generous size (I also use them for cinnamon scrolls – brilliant!). They also come in lots of colours. I just like the style and they make your cupcakes look like they’ve come straight from a cafe. Smiling_Emoji_with_Eyes_Opened_large


Butterscotch Cupcakes with Meringue Frosting

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Credit: www.youcanbakethis.com

Ingredients

  • One quantity of Meringue Frosting
  • 2 x 395g / 12 and ½ oz canned sweetened condensed milk – cooked. See Baking Tip above.
  • 500g / 16oz unsalted butter chopped (doesn’t have to be softened)
  • 2 cups / 440g / 15 ½ oz dark brown sugar
  • ½ teaspoon salt
  • ½ cup / 60ml / 2 oz Butterscotch Schnapps
  • 4 cups / 300g / 10½ oz Self Raising flour
  • 4 eggs

Directions

Preheat oven to 160°C or 320°F.

You will need a nice big saucepan for this, I usually use a stock pot because you need a pot that you can really get in an whisk once all of the ingredients are combined.

Place the butter, sugar and salt in a large saucepan and stir it once in a while until the butter is melted and the mixture is smooth. Cool the mixture for about 15 minutes.

Add the Butterscotch Schnapps and the two cans of cooked sweetened condensed milk to the pan and whisk vigorously until all of the cooked condensed milk is incorporated.

Now add the flour and eggs and whisk again until well combined.

Spoon the mixture into cupcake cases and bake for around 15 to 20 minutes or until a skewer comes out with moist crumbs attached.

Cool and ice with Meringue Frosting or buttercream.

Serve them up and watch them disappear…

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