Preparation time: 20 mins
Baking time: 15-20 mins
Makes : 12-15 cupcakes
Ingredients:
For the cupcakes:
- All purpose flour: 1 and 1/2 cups
- Powdered sugar: 1 cup
- Baking powder: 1 tsp
- Butter: 1 cup
- Eggs: 4(small)
- Vanilla essence: 2 drops
For the filling:
- Butter: 1/4 cup
- Dark brown cane sugar: 3/4 cup
- Heavy cream: 3/4 cup
- Salt: 1/2 tsp
- Vanilla essence: 2 drops
Preparation and Method:
- First sieve together all purpose flour and baking powder.
- In other bowl, Break eggs and whip it. And sieve it.
- In other bowl, melt butter to room temperature, and the add a cup of sugar and mix well.
- To this bowl add eggs step by step and mix it.
- Add 2 drops of vanilla essence.
- Then add the flour mix to this spoon by spoon, keep on mixing while doing this.
- Preheat oven to 350 degree centigrade.
- Pour the cake mixture into cupcake cups 2/3rd filled and the place it in oven.
- Bake for 20 mins.
- Tooth pick inserted at the center of the cake should come out clean, then the cake is done.
To prepare the butterscotch filling: - Melt 1/4 cup of butter in a pan, then add powdered dark brown cane sugar.
- When it melts, add heavy cream, salt and essence and boil till it bubbles and thickens little bit.
- Turn of the stove and let it cool.
Finally:
- When everything is done, take each cupcakes, scoop the cupcake on the top in the center.
- Fill in the butterscotch filling. Place the scooped out piece of cupcake back on it.
- Decorate with the icing and caramel syrup or butterscotch filling.
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