How about a different flavor?  How about butterscotch….with a rum sauce….and marscapone frosting?  Yes, you said?  Well, here it is from Sweetapolita!  I’m thinking these need a side of vanilla ice cream with some leftover butterscotch sauce drizzled on top.  Sorry, lost my train of thought there for a second.

Butterscotch Cupcakes Supreme

Ingredients

For the Rum Syrup:
  • 1/4 cup (57 g) dark brown sugar
  • 1/4 cup (59 ml) water
  • 2 teaspoons (10 ml) white or dark rum
For the Butterscotch Sauce:
  • 1/4 cup (57 g) unsalted butter
  • 1 cup (228 g) packed light or dark brown sugar
  • 3/4 cup (180 ml) whipping cream (35%)
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/2 teaspoon (4 g) sea salt or fleur de sel
For the Brown Sugar Cupcakes:
  • 1-3/4 cups (236 g) all-purpose flour, sifted
  • 1/2 cup (57 g) cake flour, sifted
  • 1 cup (230 g) packed dark brown sugar
  • 2-1/2 teaspoons (13 g) baking powder
  • 1/2 teaspoon (4 g) salt
  • 1 cup (227 g) unsalted butter, cold and cut into small even pieces
  • 2/3 cup (160 ml) milk, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 teaspoon (5 ml) lemon juice
  • 3 eggs, at room temperature
For the Whipped Mascarpone Frosting:
  • 1 cup (240 ml) whipping cream (35%), cold
  • 3/4 cup (94 g) confectioners’ sugar
  • 1 cup (240 ml) mascarpone cheese, softened
  • Toffee bits for sprinkling

Instructions

For the Rum Syrup:
In a small saucepan, bring the sugar and water to a boil over medium-high heat. Remove from heat and stir in rum. Let cool. Keep in an airtight container for up to one week.
For the Butterscotch Sauce:
In a medium heavy-bottomed saucepan, melt butter over medium heat. Add brown sugar and swirl to combine. Whisk in cream then let mixture bubble and thicken, about 5 minutes — don’t stir. Whisk in vanilla and sea salt. Let cool. Keep in an airtight jar in refrigerator for up to one week.
For the Brown Sugar Cupcakes:
  1. Preheat the oven to 350° F. Line two muffin tins with 18 standard cupcake liners.
  2. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flours, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. Continue mixing on low speed until all of the butter has been blended and there are no clumps, about 5 minutes. Mixture should have a fine crumbly, cornmeal-like texture.
  3. Combine the milk and lemon juice and gradually add mixture on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold batter once or twice (but no more) to ensure the egg mixture has all been incorporated.
  4. Divide batter evenly among the cupcake liners (a little more than 2/3 full) and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 13 minutes. Turn baked cupcakes onto wire cooling racks (face up) and brush with rum syrup while hot, then let cool completely.
For the Whipped Mascarpone Frosting:

Chill a stainless steel bowl and whisk attachment (from electric mixer) in the freezer for 10 minutes. Return bowl and whisk to mixer and whip heavy cream and confectioners’ sugar on medium-high speed until medium-firm peaks form. Fold in softened mascarpone cheese. Use immediately.

Assembly of the Butterscotch Cupcakes:

Fill a plastic squeeze bottle with butterscotch sauce and push tip of bottle into top of each cupcake, applying enough pressure to fill each cupcake with sauce (don’t over-fill or sauce will ooze too much from top). Using an ice cream scoop or spoon, cover each cupcake with mascarpone frosting. Drizzle more butterscotch sauce over frosting and sprinkle with toffee bits.

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