Eggless Butterscotch Cupcakes

Niki has been pestering me to teach her to bake for a long time now. It’s Covid 19 times, so with extra time on hand I thought it is a brilliant idea to get her to the kitchen. I would love for her to learn simple basic Indian cooking but Niki is not interested whatsoever. Maybe with time she will want to perhaps…? 

It was her idea to make Butterscotch cupcakes as I make chocolate and regular vanilla cupcakes often. It was a lot of fun having her in the kitchen. I usually prefer to cook and create recipes without anybody around as I like the solitude so I can focus completely. After working together with Niki having company while in the kitchen is not bad after all. 

She was interested in every aspect of making these cupcakes. There are 4 elements- cupcakes, frosting, sauce and praline nuts. The results were just too good- soft, melt-in-the mouth cupcakes with butterscotch flavor in each bite. You will be in cupcake heaven after trying these delicious goodies.

Servings

7-8 cupcakes

Prep Time

15-20 minutes

Cook Time

13-15 minutes

Total Time

About 35 minutes

INGREDIENTS

For the cupcakes:

  • ¾ cup all purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup oil, any kind I used avocado
  • ⅛  tsp each butter extract and maple syrup extract, optional
  • ½ cup buttermilk or to make buttermilk add 1 ½ tsp white vinegar to milk and leave aside for 10 minutes
  • 4 tbsp butterscotch chips

For Praline:

  • 4 tbsp macadamia nuts, toasted
  • 4 tbsp sugar
  • 2 tbsp water
  • For Butterscotch Sauce:
  • ⅓ cup butterscotch chips
  • 2 tbsp whole milk or heavy cream
  • For Buttercream Frosting:
  • 1 ½ cups powdered sugar
  • 1 stick butter, at room temperature
  • 2 tsp butterscotch sauce
PREPARATION

Step 1
Make praline by combining sugar and water in a pan. When the mixture starts to boil reduce the flame. Keep stirring until it turns light brown in color, add the nuts and immediately spread on a baking sheet lined with silicone mat. Cool completely, crush coarsely and keep aside.

Step 2
To make the butterscotch sauce combine butterscotch chips and whole milk and cook for 30 seconds in the microwave. Remove, stir and cook again for 20-3- seconds, until the mixture is sauce-like consistency. Keep aside to cool.

Step 3
Preheat the oven to 350 degree F. To make the cupcakes, place the dry ingredients in a bowl and whisk. Add the wet ingredients and mix well making sure there are no lumps. Line standard cupcake pan with cupcake liners and pour the prepared batter filling no more than half way. Tap lightly making sure there are no air bubbles. Bake for 13-15 minutes. Do a toothpick test to see if the cupcakes are fully done. Poke a toothpick in the center if it comes clean, the cupcakes are done, if it’s still moist bake for another minute or two. Cool the cupcakes completely on a cooling rack.

Step 4
For the frosting add room temperature butter in a bowl and beat with a hand mixer until it is light and fluffy. Add powdered sugar and mix well. Add 2 tsp of the prepared butterscotch sauce into the frosting and mix well.

Step 5
To frost place a desired frosting tip in the disposable bag, transfer the frosting and pipe on the cupcakes to decorate. Top with butterscotch sauce and praline nuts and serve.

Notes:
Any size cupcake pan can be used , but make sure to fill about halfway through.
This recipe can be easily doubled as per your preference.

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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