Butterscotch is a favourite flavour here in Hyderabad, only a few of us are chocolate lovers here! Plus, we had some butterscotch essence and sauce as well. Shoutout to my mom in law, she really wanted something out of butterscotch. I have a very versatile recipe for eggless sponge cakes, so I modified it for this recipe. The ingredients aren’t too hard to find! It took me around 5 minutes to make the batter.
As I’ve said before I recently moved to Hyderabad, I hadn’t realised that I’ve left my cupcake moulds back in Bangalore. I had to use the pan directly, which was a little odd!
I have always been experimenting with icing or frosting. A couple of times I’ve made it and it has been amazing, but this time it was strange it was more like frosting, rather than icing. I am going to make icing really soon and into a video of course!
As always the recipe is going to be on YouTube real soon, take a look at the recipe below
Spongey and creamy butterscotch cupcake
Ingredients
- 1 and 1/4 cup cup maida or all-purpose flour
- 200 ml sweetened condensed milk
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon of salt
- 1/4 cup melted butter
- 1/2 cup water
- 1 tablespoon of butterscotch essence
- 1 tablespoon lemon juice or Lemoneez
- 1/4 teaspoon yellow food colouring
Instructions
Steps to make the soft and eggless butterscotch cupcake
- Line your muffin tray with either silicone or paper cupcake holders. I’ve got Amazon Basics cupcake moulds.
- Pre heat your oven to 170C for a minimum of 20 minutes.
- Take a measuring container, Add 200ml condensed milk, add 1 tablespoon of lemon juice, add melted butter, add water, add butterscotch essence, add quarter spoon yellow food colouring, mix well.
- Take all the dry ingredients, Maida, Baking Powder, Baking Soda and salt, sieve all of them at least twice. Having a double mesh sleeve is the best, this helps in saving time.
- Sieve all dry ingredients together, add the salt separate. I have used a double mesh sieve, this helps in saving time.
- Mix the wet mixture to the dry mixture slowly and carefully. Do not over whip it.
- Using cutting and folding technique, use a rubber spatula and mix the batter.
- By now, your oven should be pre-heated adequately.
- I forgot my moulds! So I am buttering the pan.
- For a domed top, add about 3/4, if not fill it half
- Fill the cupcake moulds to about 3/4 if you want a domed top, if not fill it to half.
- Bake for about 20 minutes, in my oven it took so long. It can bake anywhere between 20 and 25 minutes. Place the dish on the middle row, ideally with the convection fan mode
- Take the cupcakes out when the the colour turns golden brown. Insert a toothpick to see if it is done, it should come out clean.
- Let it cool for 20 minutes before eating or decorating it.
- My icing or frosting recipe didn’t turn out too well. I am going to make another recipe, with only icing and frosting recipes. This cupcake goes amazingly well with butterscotch sauce
