Butterscotch Mini Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.

   Tip: Use parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Sift dry ingredients to ensure even distribution.

3. 3

   In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3 minutes.

   Tip: Use room temperature ingredients for best results.

4. 4

   Beat in eggs one at a time, followed by vanilla extract.

   Tip: Beat well after each addition to prevent curdling.

5. 5

   With the mixer on low speed, gradually add the flour mixture and mix until just combined.

   Tip: Overmixing can result in dense cupcakes.

6. 6

   Divide the batter evenly among the muffin cups.

   Tip: Fill each cup about 2/3 full to prevent overflowing.

7. 7

   Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

   Tip: Check for doneness by inserting a toothpick; if it's clean, the cake is done.

8. 8

   Allow the cupcakes to cool completely in the pan.

   Tip: Don't skip this step, as it ensures even cooling and prevents breakage.

9. 9

   To make the frosting, beat the heavy cream and butterscotch syrup until stiff peaks form.

   Tip: Add more syrup if desired for a stronger butterscotch flavour.

10. 10

    Gradually add the brown sugar and mix until combined.

    Tip: Adjust the sweetness to your liking.

11. 11

    Frost the cooled cupcakes and sprinkle with sea salt.

    Tip: Use a spatula to spread the frosting evenly and create a smooth surface.