This recipe is taken from the 2005 Milk Calendar. A one-bowl batter that bakes up with the flavour of butterscotch ripple ice cream that's perfect for any occasion.
- Prep: 10 min
- Cooking: 20 min
- 1 egg
- 2/3 cup (160 mL) packed dark brown sugar
- 1 cup (250 mL) Milk
- 1/3 cup (80 mL) butter melted
- 2 tbsp (30 mL) corn syrup
- 1 tbsp (15 mL) vanilla extract
- 2 cups (500 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) salt
- 3 to 4 tbsp (45 to 60 mL) butterscotch sauce
- 1 tbsp (15 mL) butter softened
- 1 cup (250 mL) icing sugar
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Preheat oven to 375 °F (190 °C). Lightly butter 12 nonstick muffin pan or line with paper baking cups.
In large bowl, whisk egg. Whisk in brown sugar, milk, butter, corn syrup and vanilla. Sprinkle with flour, baking powder and salt and whisk until blended and smooth. Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean. Let cool in pan on rack for 10 min. Transfer to rack to cool completely.
In bowl, using electric mixer, beat 2 tbsp (30 mL) of the butterscotch sauce with butter until blended. Sift icing sugar into bowl and beat until smooth, adding as much of remaining butterscotch a little at a time as necessary to make icing smooth and spreadable.
Spread over cooled cupcakes.
If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses to the batter. Add sprinkles, candies or butterscotch chips on top of icing to decorate as desired.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 60 mg|