Coffee & Butterscotch Cupcakes

Coffee & Butterscotch Cupcakes

coffee & butterscotch cupcakes

I would never think to pair coffee and butterscotch together, but I recently found  a recipe for some sticky coffee and walnut puddings which combined these flavours, and I thought I would try them out in cupcake form. I was surprised to discover that they go very well together and the sweetness of the butterscotch complements the bitterness of coffee nicely. Which I guess makes sense, as I do enjoy a caramel latte from time to time! 

Of course, as is usual with my recipes, I did not have all of the ingredients such as any walnuts, which I know go hand in hand with a coffee cake normally. Therefore, I added some almond flakes into my butterscotch frosting instead which worked fine. If you have walnuts then you could easily add some into the recipe instead.

Here is how I made my Coffee & Butterscotch Cupcakes

Coffee & Butterscotch

Coffee & Butterscotch Cupcakes
Serves 12
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 150g unsalted butter
  2. 150g self raising flour
  3. 150g sugar
  4. 2 eggs
  5. 2 tbsp coffee powder
  6. 2 tbsp boiling water
  7. 1 tsp cinnamon
  8. *For The Frosting*
  9. 100g unsalted butter
  10. handful flaked almonds
  11. 50g brown sugar
  12. 100g icing sugar
  13. 1 -2 tsp cocoa powder for dusting
Instructions
  1. pre heat the oven to 180oC / 160oC (fan)
  2. line a muffin tray with 12 cupcake cases
  3. mix the boiling water and coffee together, and leave to one side
  4. cream the butter and sugar for about 5 minutes until pale and smooth
  5. add the eggs, the cinnamon and a spoonful of the flour and beat for a few minutes
  6. add the coffee and the flour and mix well
  7. divide the mixture between the cake cases
  8. cook in the oven for about 20 minutes until cooked right through
  9. alow to cool
  10. meanwhile make your frosting
  11. place 50g of the butter and the brown sugar into a non stick saucepan over a low heat, until all of the ingredients have melted, keep stirring and add the almonds and coat them
  12. Using a hand blender, make the butterscotch paste into a smoother one
  13. then place the remaining butter into a bowl and beat for a few minutes until soft
  14. add the icing sugar carefully and keep beating to make a smooth buttercream
  15. add the butterscotch and beat well to make the frosting
  16. spread over each cake
  17. dust with some cocoa powder
mummy mishaps http://www.mummymishaps.co.uk/

coffeebscotch2

 These were lovely and a flavour combination that I would definitely make again. 

This recipe was inspired by one I found in a cookbook entitled 150 Vegetarian Recipes by Love Food.

I was sent a copy of the book because I am a Parragon Book Buddy

Casa Costello


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