Butterscotch Cupcakes

Eggless Butterscotch Cupcakes: quick, on-the-go treats!

I’ve been doing a lot of baking.

A lot, a lot, a lot, a lot, a lot!

Some are keepers while some never see the light of day on this site.

Thankfully, these easy, eggless Butterscotch Cupcakes are delicious and I want to share them with y’all! 🙂

Did I mention I got a new camera? Yes I did.

Did I also mention I am clueless on how to take a good picture with that camera? Naah, I didn’t tell you.

But its obvious, isn’t it?

I know it takes practice blah blah blah… But isn’t a DSLR supposed to make my cupcakes look a 100 times tastier than they look? 😛 And in this case, its just doing the opposite!

Never mind… I’m telling ya, and you’ll believe me because the 270 recipes I’ve posted before this cupcake recipe were successes. So when I say this recipe is good, it reeeeeaallyy is!

BUTTERSCOTCH CUPCAKES RECIPE

You’ll need –

Preheat oven to 160 C. Line cupcake molds with liners.

Add brown sugar and yogurt to a mixing bowl and beat well till the sugar dissolves

Add baking powder, baking soda and mix well.

Let it rest for 3-4 minutes. You’ll see a lot of air bubbles.

Add oil and butterscotch extract and mix well.

Add the flour and salt

Mix gently to incorporate flour into mixture. Don’t overmix or the cupcakes will be tough.

Add almond slivers and mix into batter.

Fill each cupcake mold about three quarters full with the batter.

Add a few almond slivers on top of the batter.

Bake at 160 C / 325 F for 25-30 minutes or until the cupcakes are fully cooked through. Let them cool a bit.

Enjoy.

Butterscotch Cupcakes

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• Author: Kavitha
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 6 medium cupcakes 1x

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Ingredients

• 1/3 cup Plain Yogurt / Curd, at room temperature
• 1/4 cup Brown Sugar (adjust for sweetness)
• 1/3 teaspoon Baking Powder
• 1/3 teaspoon Baking Soda
• 1/5 cup Vegetable Oil
• 1 teaspoon Butterscotch Essence (if not, use vanilla)
• 3/4 cup All Purpose flour
• a pinch of Salt (optional)
• 1/4 cup Almond Slivers (optional) {Blanch almonds, peel skin and slice lengthwise}

Equipment Used

• Cupcake mold

Note

• Using brown sugar gives a distinct butterscotch flavor. If you want to use regular sugar, try finding Butterscotch essence and use more of that.

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Instructions

1. Preheat oven to 160 C. Line cupcake molds with liners.
2. Add brown sugar and yogurt to a mixing bowl and beat well till the sugar dissolves.
3. Add baking powder, baking soda to the yogurt mixture and mix well. Let it rest for 3-4 minutes. You’ll see a lot of air bubbles.
4. Add oil and butterscotch extract to it and mix well.
5. Add the flour and salt Mix gently to incorporate flour into mixture. Don’t overmix or the cupcakes will be tough.
6. Add almond slivers and mix into batter. (optional)
7. Fill each cupcake mold about three quarters full with the batter. Add a few almond slivers on top of the batter.
8. Bake at 160 C / 325 F for 25-30 minutes or until the cupcakes are fully cooked through.
9. Let them cool a bit and serve.

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• Category: Cupcakes