Here we have yet another instance in which I, in my haste to stuff my face, did not take a picture until I was done eating.
Actually, this time, my friends Adam and Meredith were over, and it was the first time Meredith had ever been over, I didn’t want to look like a freak that takes pictures of her food (even though that’s exactly what I am).
I just need to tell you something about these cupcakes though. They are so gooey. I ate mine with a fork. It tasted like cream soda in a cakey, buttery, gooey format.
I doubled How Sweet’s One Bowl Vanilla Cupcakes For Two, which is an absolutely genius recipe in which you need no beaters or mixers, and the portion is so controlled that you can make exactly as many cupcakes as you want. And they taste like soft vanilla ice cream.
So here we go.
Butterscotch Vanilla Cupcakes
How Sweet It Is’ recipe, doubled
(makes 4 cupcakes)
2 egg whites
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
2 teaspoons pure vanilla extract
1/2 cup flour
1/2 heaping teaspoon baking powder
2 pinches salt
3 tablespoons milk
Preheat oven to 350 degrees, and line four cups of a muffin tin.
In a medium sized mixing bowl, whisk together egg whites and sugar. Stir in melted butter and vanilla. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide evenly between 4 cupcake liners. They will seem really full, but these cupcakes don’t rise so much that they’ll overflow. Bake about 10 minutes, or until a toothpick inserted in the center of one cupcake comes out clean. Cool completely.
Butterscotch Buttercream Frosting
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioner’s sugar, plus more as necessary
1/4 cup of this butterscotch, cooled, plus more for garnish
Put the butter in the bowl of a stand mixer. Beat on medium-high speed about 2 minutes, or until creamy. Reduce speed to medium, and add confectioner’s sugar in two batches, scraping the sides of the bowl between additions. After the second addition, mix on high for 30 seconds. This helps to fluff the frosting. With the mixer on medium, add butterscotch. Beat on high for 30 seconds. Add additional powdered sugar until the frosting reaches your desired consistency. The frosting won’t be as stiff as regular buttercream.
Once the cupcakes are cool, frost with butterscotch buttercream frosting, and drizzle with additional butterscotch.
See you tomorrow with my favorite butterscotch recipe of the week.