SALTED BOURBON BUTTERSCOTCH CUPCAKES

Coming up with a butterscotch cupcake that tasted butterscotchy enough proved to be a challenge, but I believe I’ve finally done it! These cupcakes are a butterscotch triple threat- a butterscotch cupcake filled with butterscotch sauce, topped with a brown sugar and butterscotch swiss meringue buttercream, and topped with more butterscotch sauce. I finished off both the butterscotch sauce and the frosting with fleur de sel, because if you think salted caramel is good, salted butterscotch will rock your world.


Making butterscotch is similar to making caramel, but the process is way easier, and there’s no candy thermometer required. It’s kind of like caramel for slackers. I used this recipe from Smitten Kitchen, but since the Kentucky Derby is just around the corner, I added a couple of tablespoons of bourbon at the end.

Kentuckians take their bourbon seriously. If you don’t believe me, ask my friend Ruth Ann. Sweet, flute playing Ruth Ann, who can barely get through a glass of wine, will drink straight bourbon. While you won’t find me sipping Jim Beam anytime soon, I have come to appreciate bourbon (in small amounts) in desserts. Because I’m not from Kentucky, 2 tablespoons in the sauce was plenty for me, but when Ruth Ann taste tested a cupcake for bourboniness, she just looked at me and said, “Obviously you’ve never had a bourbon ball.” Point taken. If 2 tablespoons doesn’t do it for you, feel free to add more. While I wouldn’t recommend adding too much bourbon to the butterscotch sauce itself (more than a few tablespoons will affect the texture), you could always brush the tops of the cupcakes with some bourbon, or add a few tablespoons directly to the swiss meringue buttercream when you add the butterscotch sauce.

INGREDIENTS

FOR THE BROWN SUGAR BOURBON BUTTERSCOTCH CUPCAKES:

• 1/2 cup (120 ml) whole milk, at room temperature
• 1 large egg plus 1 large egg white, at room temperature
• 1 tsp. vanilla extract
• 2 tablespoons bourbon
• 1/4 teaspoon extra strong butterscotch flavoring, such as LorAnn butterscotch flavoring oil (optional)
• 1 1/4 (160 grams) cups all-purpose flour
• 2 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup (125 grams) dark brown sugar
• 6 tablespoons (3/4 stick, 85 grams) unsalted butter, at room temperature and cut into 6 pieces

FOR THE BUTTERSCOTCH SWISS MERINGUE BUTTERCREAM:

• 4 large egg whites (4 ounces or 113 grams)
• 1/2 cup (110 grams) dark brown sugar
• 1/2 teaspoon kosher salt or flaky sea salt
• 3 sticks (339 grams) unsalted butter, at room temperature and cut into chunks
• 1/2 cup (120 ml) Salted Bourbon Butterscotch Sauce
• Fleur de del for sprinkling

INSTRUCTIONS

FOR THE BROWN SUGAR BOURBON BUTTERSCOTCH CUPCAKES:

• Preheat the oven to 350 degrees fahrenheit and line a muffin tin with 12 paper liners.
• In a measuring cup, whisk together the milk, egg, egg white, vanilla, bourbon, and butterscotch flavor.
• In a large bowl or the bowl of a stand mixer, whisk together the flour, cornstarch, baking powder, salt, and dark brown sugar.
• With the mixer on low, add the butter one piece at a time until the mixture looks like moist crumbs.
• Add all but 1/3 of the milk mixture and beat on medium speed for about 60 seconds.
• Add the remainder of the milk mixture and beat on medium for an additional 30 seconds.
• Scrape down the sides of the bowl with a spatula and beat for 20 more seconds.
• Divide the cupcakes between the 12 paper liners and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.
• Let cool completely on wire racks.

FOR THE BUTTERSCOTCH SWISS MERINGUE BUTTERCREAM:

• Combine the egg whites, brown sugar, and salt in a bowl (I used the bowl of my stand mixer).
• Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It's the steam that's going to heat the egg whites, since we don't want scrambled eggs.
• Heat the egg white mixture until it reaches 160 degrees fahrenheit if using fresh eggs (use the finger method if using liquid egg whites), whisking frequently so as not to get scrambled eggs.
• Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.
• Whip the egg whites until they become fluffy and double in volume. The bowl should be neutral to the touch (this will usually take several minutes).
• Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.
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