January 27, 2011 by simply luv pastries
Hi, everyone I’m back!!!
“It’s show time!”-swizz beats
Last week I did not get to post “Simply luv Cupcakes Thursdays” and I apologize for that. I’m new to blogging and a part-time blogger. I will do my best to keep my post on time. Welcome to my Cupcake Thursdays!!! This week I have made double chocolate butterscotch chip cupcakes. I have this delcious recipe for chocolate butterscotch cake in one of my cook books that I have been wanting to post . Just didn’t get the chance to or I end up wanting to do another recipe and just forget about that recipe (lol) . This happen some times. Being a mom, wife and entrepreneur I”m trying to balance everything out. Jade(my little chef) helped me make these awesome chocolate cupcake, she loves to bake.
These delicious cupcakes are a Chocolate(I love Chocolate!!) cake with chocolate and butterscotch chips. Then topped with 2 layers of frosting; ganache and butterscotch frosting and drizzled with homemade butterscotch sauce. Biting into the cake you get all the awesome flavors of melted chocolate, melted butterscotch chips and buttercream just bring everything together. yummy!!
As you can see I’ve been working on my food photography. Trying to buy a new camera, currently have Nixon, Coolpix but looking for more professional camera. Don’t Know which brand is best. Someone please email with info:( contacts).
DOUBLE CHOCOLATE BUTTERSCOTCH CHIP CUPCAKES
The base for this cake is a chocolate cake I made with Hershey’s cocoa, I then added chocolate morsels and butterscotch morsels to the batter. Which you can find in any supermarket. After baking , and cooling the cupcakes ,I made a Ganache frosting, letting it cool and thicken up before putting it in a pastry bag to pipe. I piped a small layer of ganache frosting using tip#195 ,on top of that piped butterscotch frosting using tip#856. I drizzled a home-made butterscotch sauce on top of the cupcake to complete the masterpiece ( ). I got the recipe from another website and it came out great(recipe follows). Hope you enjoyed viewing my cupcake , enjoy the recipe and see you next week for “Simply Luv Cupcakes Thursdays’ !!!(echoing lol).
Recipe is exactly posted how it is on the site, except it has step by step pictures which is great. The recipe is from Simply Recipe, check it out Here
- 4 tablespoons unsalted butter
- 1 cup of tightly packed dark brown sugar
- ¾ cup heavy whipping cream (not ultra-pasteurized)
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
Butterscotch takes about a half an hour to make, from start to finish.
1 First, before you begin, make sure you have everything ready to go – the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet
3 Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes
4 Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.
5 At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.
6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a headroom storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature
7 When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.
Butterscotch makes a fantastic topping for ice cream.
Chill butterscotch sauce in a non-reactive container with a tightly fitting lid only after sauce has chilled completely. It will keep for one month refrigerated, that is if you can keep from eating it all the moment it has cooled down and been seasoned to your liking.