Butterscotch Cupcakes taste like a popular Tastykake® brand snack cake. Sweet caramel cake topped with a butterscotch frosting. I tossed a few chocolate chips in some of the cakes. The chips sank to the bottom and made a nice surprise addition to these tasty treats!
Adding caramel to the batter gives these cakes a richness and depth of flavor you don’t get in standard yellow cake.
Making the caramel is the hardest part. Once the sugar water starts to simmer, don’t touch it. I want to stir it. Those little bubbles are a good thing.
Remove the caramel from the heat as soon as it turns a golden color. Add enough hot water to the mixture to make one cup liquid.
Toss in a few chocolate chips if you like!
These cakes turned out to be my guy’s new favorite. He says he liked them better than chocolate. That says a lot!
- ⅓ cup sugar
- ⅓ cup boiling water plus extra for liquid caramel
- 1¾ cups cake flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup soft shortening or butter
- 1 cup caramel liquid
- 1 egg, beaten
- ½ cup chocolate chips (optional)
- 2 cups powdered sugar plus extra
- 3 Tablespoons butter flavored shortening or butter
- ½ teaspoon vanilla
- 1 Tablespoon water
- Whisk together ⅓ cup sugar and ⅓ cup boiling water. Stir mixture over medium heat until bubbles form. Reduce heat and simmer, untouched until light golden in color.
- Add caramel to measuring cup and quickly whisk in enough boiling water to make 1 cup total liquid.
- Mix flour, sugar, baking powder, salt in a large bowl.
- Cream in shortening.
- Add ½ the liquid at at time.Beat for about 2 minutes to remove lumps.
- Add egg and beat for 2 more minutes.
- Divide batter into lined tin. Add a few chips if desired.
- Bake at 350 for 9 to 11 minutes until inserted toothpick comes out clean.
- Cream together ingredients. Adjust sugar or water to achieve desired consistency.