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Tina Bester’s Brown-Sugar Cupcakes with Butterscotch Filling

  • 15 min
  • 20 min
  • 12
  • Medium
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Recipe Ingredients

 BUTTERSCOTCH SAUCE

  • 30g butter
  • 75g brown treacle sugar
  • 80ml cream
  • ½ tsp vanilla extract
  • ¼ tsp salt

BROWN-SUGAR CUPCAKES

  • 210g flour
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp salt
  • 125g butter
  • 200g brown treacle sugar
  • 1 large egg
  • 60ml plain yoghurt
  • 180ml milk
  • 2 tsp vanilla extract

WHITE-CHOCOLATE ICING

  • 60g white chocolate, broken into small pieces
  • 45ml cream
  • 100g butter, softened
  • 290g icing sugar, sifted
  • 30ml cream
  • pinch of salt
  • ½ tsp vanilla extract

Recipe Directions

1. To make the butterscotch sauce, melt the butter in a pot. Whisk in the brown sugar, then the cream, and let the mixture bubble and thicken for 10 minutes without stirring.

2. Remove from heat and whisk in the vanilla extract and salt. Allow it to cool.

3. Preheat oven to 180°C. Line 12 muffin cups with cupcake liners and set aside.

4. For the cupcakes, mix the flour, baking powder, bicarbonate of soda and salt together in a medium bowl.

5. Melt the butter in a small pot and then vigorously whisk in the brown sugar until it has just melted.

6. In a separate bowl, whisk together the egg, yoghurt, milk and vanilla extract, and then add it to the butter and brown-sugar mixture

until combined.

7. Mix in the dry ingredients, making sure there are no lumps. Divide batter among the cupcake liners.

8. Bake for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely. Cut a hole in the centre of the

cupcakes and fill with the butterscotch sauce.

9. For the white-chocolate icing, melt the chocolate and 45ml cream in the microwave on defrost until melted and smooth, stirring

at 30-second intervals. Let it cool slightly.

10. Beat the butter with an electric mixer until creamy and then gradually add half the sifted icing sugar, the 30ml cream, salt and vanilla

extract, and beat to combine.

11. Pour in the chocolate and cream mixture and the rest of the icing sugar, and beat until light and fluffy.

12. Ice the cupcakes and sprinkle with a little brown treacle sugar.


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