Friday, 8 May 2015

Butterscotch cupcakes with swiss meringue buttercream

Prep time - 20 min 
Cook time - 30 min 
Serves - 13 cupcakes 

For the cake 
1.All purpose flour - 1 2/3 cups
2.Brown sugar - 1 cup
4.Baking powder-1/2 tsp
5.Baking soda- 1/4 tsp
6.Unsalted butter- 1/2 cup
7.Salt - 1/2 tsp
8.Yogurt - 1/4 cup
9.Milk- 3/4 cup
10.Vegetable oil - 2 tbsp
11.Vanilla extract- 1 tbsp

For the sauce
1.Brown sugar- 3/4 cup
2.Unsalted butter - 1/4 cup
3.Heavy cream - 3/4 cup
4.Vanilla extract - 2 tsp
5.Salt- 1/2 tsp.

For the buttercream 
1.Egg whites - 8
2.Cream of tartar- 1/2 tsp
3.Granulated sugar- 2 1/2 cups
4.Unsalted butter - 2 cups

1.For the butterscotch sauce , place all the ingredients in a sauce pan on medium heat and let the ingredients get heated up without stirring.

2. When it comes to a boil , after about 5 min , stir the mixture until smooth and keep aside .

3. For the cake , start by beating the sugar and melted butter for a minute. Add the eggs.

4.Mix all the dry ingredients and keep aside.

5.Add in the oil , vanilla and yogurt and stir the mixture until just incorporated .

6.Add the dry ingredients alternating with wet ingredients and mix for 1 min until you get a smooth texture.

7. Pour the batter evenly into cupcake moulds and bake for 22 min in a preheated oven at 180 c .

8. While the cupcakes are baking , make your buttercream . In a large bowl place the egg whites , cream of tartar , and the sugar and place this bowl over a bowl of boiling water (make sure the bowl doesn't touch the water) . Heat this mixture until the sugar get completely dissolved .

9.Take the bowl and whisk this mixture on high speed until it cools down, that is for 10 min.

10.When the mixture is completely cooled , add the butter , one cube at a time and mix it properly making sure that you scrape the sides of the bowl from time to time . Add the vanilla.

11. When the cupcakes are cooled , frost them with the buttercream and drizzle them with the butterscotch sauce. Enjoy :)