Also, I think Mom couldn't resist her own childhood treat when faced with the choice of deprivation or sharing.
Ahem. Back to the important details. Cupcakes. I am not too adventurous with flavors, nor am I committed to having a portfolio of flavors like 'banana-ginger-lime curd cupcakes'.
So I prefer to work on perfecting the three basic flavors I like to make: Triple Vanilla, Pumpkin w/Cream cheese buttercream, and Devils Food with vanilla bean filling and chocolate ganache.
But this weekend, in preparation for child-friendly food contributions to the kindergarten orientation lunch (which the first grade parents provide), I decided to try something NEW!
Inspired by some flavorful memories and my fixation with making foods look deceptive or fun, I decided to try something reminiscent of butterscotch krimpets.
Yellow cake with butterscotch buttercream.
I found a pretty good yellow cake recipe, but could not find a butterscotch buttercream, so I just made one up. The cake was pretty good, a bit dense - I think I will use cake flour next time (always better when making vanilla cakes) and perhaps beat the egg whites separately and fold in to make it lighter.
I made the butterscotch frosting by making a homemade caramel (what is the difference between caramel and butterscotch when making from scratch?) with unsalted butter, brown sugar (boiled to soft-ball stage), then beat in some heavy cream and let it cool. I made a regular buttercream frosting with a bit less powdered sugar than usual, then added the cooled caramel, some more cream, and whipped the hell out of it. The results were yummy. And rather ecru.
The best part? I dropped some off with dearsweetdave at Jen's house without an explanation for the flavor inspiration. She emailed me later to thank me, and said they reminded her of....butterscotch krimpets!