Butterscotch Petits Fours
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Rich butterscotch cakes on a bed of velvety buttercream, perfect for special occasions.
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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