Show of hands, who here has/had a grandmother whose pockets and/or purse always seemed to have a few Werther’s Original butterscotch candies in them?
That’s what I thought… everyone in the world can put your hand down. 🙂
These cupcakes pack all of the punch of a Werther’s Original and then some. I actually found the cake recipe on Pastry Affair when I was looking for a “butterbeer” cupcake recipe. A friend of mine recipe had a Harry Potter themed baby shower, and I made the food, including butterbeer cupcakes. But instead of the recipe posted with the cake, I decided to modify my favorite buttercream icing recipe instead to give it a wallop of butterscotch flavor.
The cake itself uses cream soda, and has a lighter buttercream-like taste. The butterscotch icing takes it over the top!
And I couldn’t resist adding a dot of pure butterscotch ganache on top. Because why not gild the butterscotch lily?
I actually recommend making these buttercream cupcakes a day or two before you’re going to serve them. They’re super moist, so you don’t have to worry about them drying out, and the buttery flavor seems to intensify over time.
If you want a milder butterscotch flavor, make the buttercream cupcakes according to this recipe, then use a vanilla icing instead of the butterscotch icing. It will still have a sweet butterscotch flavor but it won’t be such a punch in the face. 🙂
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