Pack some if you’re going to make these cupcakes. Or, at least make these when you have other things to do, like folding laundry, or chasing your sugar-crazed kid around the house
Well, I became obsessed with Hi Hat Cupcakes recently, but I wanted to do something a bit different. I read about this bakery in Vegas that made a vanilla cupcake with vanilla buttercream and then it was dipped in wonderful butterscotch.
There’s the twist I was looking for. I wasn’t really wanting to make a marshmallow frosting and I wasn’t wanting to do chocolate. Sweet.
And boy are these things sweet! I tried a bite, shameful I know, and it was oh so wonderfully sweet. I’m partial to butterscotch, mind you, so I LOVED them.
And yes, I’m aware that I didn’t get that typical hi hat look. My frosting is already sweet, so I didn’t want to overload the cupcake with a sky high pile of frosting. The overall look is still darling, in my opinion.
Oh, and btw, I don’t know why people act like the dipping part was so hard. The very first cupcake I tried came out perfect without any touchups needed. Though, you may need to keep a toothpick handy once your level of butterscotch starts getting low and your frosting is too tall..
Cute cute cupcakes…and btw, experiment!! I know that I chose butterscotch here, but I also did some with chocolate…and I though a chocolate cupcake with melted andes mint chips would rock too. I love recipes that are adaptable to personal taste like these.
1 1/2 c. Cake Flour
1 1/4 c. AP Flour
2 1/2 tsp. Baking Powder
1/4 tsp. Kosher Salt
1 c. Unsalted Butter, softened
2 c. Granulated White Sugar
4 Large Eggs, at room temperature
4 tsp. Vanilla Extract
1 c. Evaporated Milk
1) Preheat your oven to 325 degrees. Line muffin tins with 26 to 28 cupcake liners
2) In a medium-sized bowl, sift together the cake flour, AP flour, baking powder, and salt. Set aside
3) In the bowl of your standup mixer, with the paddle attachment affixed, cream the butter and sugar together for about 5 minutes. The goal is for it to be light and fluffy
4) Add each egg, one at a time, mixing well after each addition
5) Add vanilla and mix until well incorporated
6) Now, take your bowl off the standup mixer and gently fold in 1/3 of the flour mixture.
7) Add 1/2 c. of the evaporated milk and fold until combined
8) Repeat with the flour, then the milk, and ending with the flour
9) Fill cupcake liners about 3/4 full. This recipe was originally for a cake, so I had to sit and watch these to see how long they would take to bake. Mine took between 15-17 minutes. You do NOT want to overbake this recipe….it will be dry. Just keep an eye on them and use your cake tester when in doubt; it should come out clean
10) Remove from muffin tins and place on wire racks to cool completely
1 c. Salted Butter, room temperature
1/2 c. Whole Milk
2 tsp. Vanilla Extract
6-8 c. Powdered Sugar
1) In the bowl of your standup mixer, with the paddle attachment affixed, add the butter, 4 c. of the powdered sugar, milk, and vanilla extract. Mix for 5 minutes (yes, 5 minutes!)
2) Add another cup of powdered sugar and mix for 2 minutes
3) Repeat until you get the desired consistency
4) Fill a piping bag, with round tip, with the frosting and pipe a nice sized swirl on to each cooled cupcake
5) Here’s where patience or another activity is needed: Freeze these bad boys for at least 20 minutes
Then, go make your topping…
Yeah, not really a ganache, but it sounded better than “dip”
2 bags of Butterscotch Morsels
4-6 T. Canola Oil
1) In a microwave-safe bowl, combine butterscotch morsels and oil. Heat on high for a minute
2) Stir and heat for 30 second intervals until smooth
3) Let cool for 10 minutes or so…but don’t let it get too thick
1) Put your butterscotch ganache in a tall container that is wide enough for you to fit your cupcake into
2) Take a cupcake out of the freezer and hold it upside down by the base of the cupcake
3) Gently dip the cupcake until you see the ganache touching the cupcake liner (the goal is to have no cupcake or frosting visible)
4) Once you have good coverage, let the excess drip off into the container.
5) Store in the refrigerator to set up
6) Repeat…24 or more times…
Voila. Cute dipped cupcakes. That wasn’t so bad now, was it?