Hooray, another birthday comes around and with it, the opportunity to play with food! This recipe, which yields about 40 butterscotch-vanilla flavoured beauties, will particularly be enjoyed by those who like digging into their cupcakes before they’re baked – what a pretty caramel colour the batter is too 🙂

Pour les petites gateaux:

  • plain flour, 4 cups
  • white sugar, 2 cups
  • brown sugar, 3/4 cup
  • butter, 2 3/4 sticks, softened
  • eggs, 5
  • milk, 1 1/3 cup
  • vanilla, 2 tsp
  • baking powder, 1 tsp
  • baking soda, 1 tsp
  • salt, 1 tsp
  1. Preheat the oven to 350F, 180C
  2. Cream the butter and sugar till pale and fluffy
  3. Add the eggs, one at a time, process further
  4. In another bowl, sieve together all dry ingredients
  5. Add dry ingredients and milk, in small portions, to creamed sugar/butter
  6. Use an ice cream scoop to pour batter into paper cupcake liners in baking pan
  7. Ensure the cupcake liners are no more than 3/4s full
  8. Bake for about 18-20 minutes, till the centre feels firm and looks golden brown
  9. Cool and frost as desired

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