It is a perfectly dreary day outside, and I couldn't be more happy that it is a Saturday. I don't mind a lot of things about commuting, but waiting for trains in freezing rain is not one of my favorite experiences. That belayed alongside the fact that when I came home from a Temple gathering this morning there was a chicken roasting and a fire going, and of course a warm blanket made this dreary day just perfect.
Oh and of course there were these cupcakes waiting for me too! Now I'm not the biggest butterscotch fan out there but as soon as I saw these they caught my eye, and I couldn't stop thinking about them. Truth be told these were not what I expected. When I think of butterscotch the flavor that comes to mind is the one of the butterscotch chips you can buy at the grocery store. While this may not be the truest representation of butterscotch, it really is what my palate prefers.
These are good though, but definitely in a different way. They use a lot of rum in them and rum isn't really my favorite baking ingredient, so that could be why I didn't love these as much as I assumed I would. However, if you like your butterscotch on the earthier, deep, and underlying sweetness side these cupcakes might be perfect for you! If you're a butterscotch lover in general definitely worth a try.
And let's face it, these cupcakes are beautiful no matter which flavors you prefer!
15 Tbsp unsalted butter at room temperature
1 cup dark brown sugar
1 1/2 Tbsp vegetable oil
1 1/2 Tbsp dark rum
2 1/2 tsp vanilla extract
3 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 cup + 2 Tbsp sour cream
16 Tbsp unsalted butter at room temperature
1 cup dark brown sugar
1/2 cup heavy cream
1/4 tsp salt
1 tsp dark rum
1 1/2 cups powdered sugar
Preheat oven to 350 degrees.
For cakes combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine. Set aside. In the bowl of an electric mixer beat butter and sugar until creamy (about 3-5 min). Add oil and beat to combine. Add eggs one at a time and beat until full incorporated, scraping down the sides of the bowl after each addition. Add half of the dry ingredients and beat until smooth. Add sour cream and combine. Finish with the second half of the dry ingredients and beat until only just combined. Do not over beat. Scoop into two pre-lined cupcake pans and bake for 20-23 minutes until a cake tester comes out clean. Let cool completely before frosting.
For frosting melt 4 Tbsp butter in a saucepan over medium heat until dark golden brown (4-7 min). While still on the heat add brown sugar, cream, and salt and whisk until sugar has dissolved. Bring mixture to a boil and cook for an additional 2 minutes, while stirring constantly. Transfer to the bowl of a clean electric mixer and beat on high speed for 8-10 minutes. Blend in rum. With the mixer running add butter 1 Tbsp at a time until all has been combined. Add powdered sugar and blend until smooth. Cover and refrigerate for at least 30 min before frosting.
Frost cooled cupcakes and enjoy.
Recipe adapted from: Annie's Eats