Butterscotch Petits Fours
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These butterscotch petits fours are my go to when I want to impress without spending hours in the kitchen. The whole process takes just under an hour from start to finish, making them perfect for unexpected guests or last minute celebrations. I love that brown sugar brings not only rich molasses flavor but also contains minerals like potassium and calcium that white sugar lacks. The combination of creamy buttercream and glossy butterscotch sauce creates an elegant little treat that tastes far more complicated than it actually is. Trust me, once you master this recipe, you'll find yourself making it again and again.
Ella x
Ingredients
- 250unsalted butter
- 400 ggranulated sugar
- 100 gbrown sugar
- 2 egglarge eggs
- 200 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 150 mlunsalted milk
- 400buttercream
- 150 gbutterscotch sauce
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: Ensure the parchment paper is large enough to accommodate the trays.
- 2
In a medium saucepan, combine the unsalted butter, granulated sugar, and brown sugar. Place over medium heat and cook, stirring occasionally, until the sugar dissolves.
Tip: Be careful not to burn the sugar.
- 3
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Use a gentle touch to avoid incorporating air.
- 4
Remove the saucepan from the heat and stir in the large eggs until well combined.
Tip: Ensure the eggs are fully incorporated for a smooth batter.
- 5
Gradually pour the dry ingredients into the saucepan, stirring until just combined.
Tip: Be careful not to overmix.
- 6
Add the unsalted milk and stir until the batter is smooth and free of lumps.
Tip: If lumps remain, gently stir again.
- 7
Divide the batter evenly among 8-10 mini muffin tin cups.
Tip: Fill the cups about 2/3 full.
- 8
Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Check every 5 minutes to avoid overcooking.
- 9
Allow the cakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tip: This will help prevent the cakes from breaking.
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