Afternoon Delight Cupcakes: Vanilla – Butterscotch Cupcakes with Expresso Buttercream Frosting

I called these the afternoon delight coz they are delightful with your late afternoon/ evening coffee… Not too sweet.. slightly crunchy and the correct amount of coffee flavour!!!

Ingredients (Makes 9 cupcakes)
Vanilla- Butterscotch Cupcakes:

  • Flour- 110gm
  • Eggs – 2 large
  • Sugar – 100gm
  • Butter – 100gm
  • Baking powder – 1 teaspoon
  • Vanilla extract – 1 teaspoon
  • Milk/ buttermilk – 90ml
  • Butterscotch chips – handful or 50-75gm ( basically how much you want)

Expresso Buttercream Frosting:

  • Butter – 75gm
  • Expresso – 1 tablespoon + 1 teaspoon ( 20ml) You can add more for a stronger coffee flavour but i think this is a perfect amount
  • Icing sugar – 200-250gm

Method:
Vanilla- Butterscotch Cupcakes:

  • Pre-heat the oven to 180 degrees celsius. Line the muffin tin with cupcake liners.
  • In a large bowl, cream the butter and sugar.
  • Beat in one egg at a time. Stir in vanilla in the mix.
  • Sift in the flour and baking powder and mix. Add the milk and mix well with an electric blender or stand mixer or just a simple spatula until its all incorporated.
  • Dust the butterscotch chips in flour ( so it doesn’t end up at the base of the cupcake)
  • Fold in the chips into the batter.
  • Fill the cupcake liner with the batter two-thirds full. Bake for 15-20 minutes. Check from about 18 minutes. Once baked, let them cool on a cooling rack.
Expresso Buttercream Frosting:

  • Beat the butter until light, fluffy and pale. 
  • Sift in the icing sugar in 2 batches until completely incorporated. 
  • Add the expresso and beat well. Add more icing sugar if the consistency is not what you want to frost. 

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