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.
Once the cupcakes are cooled, frost away. Enjoy with a large cup of coffee….
Happy Baking
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