|Hop Scotch Cupcake from Retro Bakery|
I knew this was the cupcake I had to recreate for her Birthday Cupcake this year. But I needed to step it up a notch...why not fill the cupcake with Butterscotch Pudding? Brilliant! Butterscotch Hi Hats were born and my sister was a very happy Birthday Girl! Here are the recipes I used to create this decadence.
Amy Sedaris' Vanilla Cupcakes
Makes 2 dozen
1 1/2 sticks unsalted butter
1¾ cups sugar
2 large eggs
2 teaspoons pure vanilla
½ teaspoon salt
2½ teaspoons baking powder
2½ cups flour
1¼ cups milk
Preheat oven to 375 degrees. Adjust oven rack to middle position. Line standard muffin tins with paper or foil liners.
To make cupcakes: In large bowl, cream together butter and sugar. Beat in eggs, vanilla, salt and baking powder. Add flour in 3 batches, alternating with milk. Beat at low speed for 30 seconds or until mixture is smooth and satiny.
To bake cupcakes: Divide batter evenly among cups. Bake for 18 to 20 minutes or until tops are pale gold and toothpick or skewer inserted into center comes out clean. Cool on wire rack for 45 minutes or until at room temperature.
Butterscotch Pudding Filling
I used Jello Butterscotch Pudding and prepared it using the directions on the package. Once pudding is made chill in the refrigerator up to one hour. You can use any commercial pudding mix you like or make your own homemade Buttescotch Pudding.
Using a Cupcake Corer, core the center of the cupcakes, fill with Butterscotch Pudding and replace the bit of cored cupcake. Let cupcakes set while you make the Vanilla Buttercream.
1 lb unsalted butter, at room temperature
1/2 cup shortening, not butter flavored
3 tbls milk
2 tsp vanilla
Pinch of salt
2 lbs powdered sugar
In the bowl of an electric mixer using the paddle attachment beat butter and shortening on high until light and fluffy, at least 5 minutes. Mix in milk, vanilla and salt. Gradually add powdered sugar until frosting is of the desired consistency for piping. Using a plain round piping tip, pipe frosting onto cupcakes. Place cupcakes on A sheet pan and place in freezer for 20 minutes before dipping in the Butterscotch Ganche topping.
Butterscotch Coating for Hi Hat Cupcakes
adapted from Martha Stewart
12 ounces Butterscotch Chips
3 tablespoons Canola or Vegetable Oil
Combine butterscotch chips and oil in a medium heat proof bowl set over a medium saucepan of barely simmering water, stir until melted and smooth. Transfer to a small bowl and let cool about 15 minutes.
Holding each cupcake by its bottom, dip cupcake in the butterscotch to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting, none of the frosting should show. Let cupcakes stand at room temperature. (Check out my post on Hi Hat Cupcakes if you would like to see photos of this procedure and how easy it is.)