WARNING these cupcakes are dangerously sweet but sometimes you just need that hard core sugar hit. Brown sugar is the star here and when combined with a healthy amount of butter and cream (and most importantly SALT to balance all that sticky sweetness) we have a tasty treat for you. These cupcakes came about when I wanted to make a Harry-Potter-Butterbeer-type of cupcake for the cafe where I work (hence the lightning bolt garnish). I made way too much butterscotch sauce the first go-round so I got to make the cupcakes again for halloween, this time with lil ghosts on top! I giggled a lot while decorating each one with tiny edible googly eyes... which I now want to put on everything. Butterscotch CupcakesThe cupcake recipe makes a delicious brown sugar cupcake all on it's own, if you don't want to go the extra sweet route of filling them with the butterscotch. I've been known to add a teaspoon of cinnamon to the batter which I think makes them even better! Brown Sugar Cupcakes:
*I hardly use a recipe for cream cheese frosting these days... rather I tend to use a ratio of approximately 2 parts cream cheese to one part butter, and add powdered sugar to taste. A good pinch of salt helps to balance out the super sweet powdered sugar, and vanilla makes it extra tasty. Follow your heart, but a good starting point is:
Butterscotch Sauce: Again, this will probably make more than you need for the cupcakes... the leftover can be used in hot drinks, drizzled on cakes or as a tasty ice cream sundae topping!
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