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Butterscotch Pecan Cupcakes

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Butterscotch Pecan Cupcakes

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Butterscotch Pecan Cupcakes Recipe Butterscotch Pecan Cupcakes Recipe

Golden brown and speckled with fragrant pecans, or almonds, these cupcakes make a great mid-winter warming treat with a cup of tea or hot chocolate. Making homemade butterscotch candy topping just adds to the “wow” factor of your cupcake adventures.

At a glance

Prep
Bake
Total
Yield
12 cupcakes

Ingredients

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup pecan or almond flour (a.k.a. pecan or almond meal)
  • 1/4 teaspoon salt
  • 1/3 cup butter, softened
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2/3 cup milk, room temperature
  • 1 egg
  • 1/4 teaspoon butterscotch flavor, optional; for enhanced flavor
  • 2 tablespoons butterscotch schnapps (optional, but very good)

  • 6 1/4 ounces King Arthur Unbleached All-Pirpose Flour
  • 1 ounce pecan or almond flour (a.k.a. pecan or almond meal)
  • 1/4 teaspoon salt
  • 3 ounces butter, softened
  • 2 3/4 ounces white granulated sugar
  • 2 3/4 ounces brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 5 1/3 ounce milk, room temperature
  • 1 egg
  • 1/4 teaspoon butterscotch flavor, optional; for enhanced flavor
  • 2 tablespoons butterscotch schnapps (optional, but very good)

  • 177g King Arthur Unbleached All-Pirpose Flour
  • 28g pecan or almond flour (a.k.a. pecan or almond meal)
  • 1/4 teaspoon salt
  • 85g butter, softened
  • 78g white granulated sugar
  • 78g brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 151g milk, room temperature
  • 1 egg
  • 1/4 teaspoon butterscotch flavor, optional; for enhanced flavor
  • 2 tablespoons butterscotch schnapps (optional, but very good)

Instructions

  1. Preheat the oven to 350°F and line a 12 cup cupcake tin with cupcake papers.
  2. Mix together the flour, pecan or almond meal, salt, butter, sugars, baking powder, egg, vanilla and HALF of the milk. Beat on medium speed for two minutes.
  3. Scrape the bowl, add the remainder of the milk, and beat for another 2 minutes. Stir in the butterscotch flavor and schnapps.
  4. Divide the batter evenly into the cupcake papers. Each cup will be about 3/4 full.
  5. Bake for 15 to 18 minutes until lightly golden brown around the edges. A cake tester inserted into the center will test clean.
  6. Cool and ice as desired. Italian buttercream is a favorite, flavored with two to three tablespoons butterscotch schnapps.
  7. To make homemade butterscotch candy for topping your cupcakes, see our recipe for Homemade Hard Candy.
  8. Yield: 12 cupcakes.
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