Wheat Butterscotch Cupcakes

by Pradeepa Nair · May 15, 2019

Butterscotch is one of Neha’s favourite flavours. I usually make butterscotch cake for Neha, her friends and often for my little niece. So, this time I thought of trying it with whole wheat flour and that too in the form of mini cupcakes. I have added some freshly ground almond flour to the whole wheat flour to increase the nutritional value as well as to reduce the wheaty flavour. The butterscotch chips melts and

gives these cupcakes a very caramelized toffee flavour.

The below recipe uses very little oil. The key to get good, soft and fluffy whole wheat cakes lies in sieving the flour along with the rising agent for around 10-12 times. This helps in aeration and makes the bake much softer. For a butterscotch cake made in Nordicware Bundt pan, please click here.

Ingredients:

Whole wheat flour 125 gm
Almonds 25 gm
Salt a pinch
Brown sugar 75 gm
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Butter 1 tbsp
Oil 2 tbsp
Milk 180 ml (3/4 cup)
Butterscotch chips 1/4 cup
Butterscotch essence 1/2 tsp

Method:

Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
Line a mini cupcake mould with liners or grease it well with butter.
Grind the almonds into a fine powder.
Sieve the wheat flour, almond flour, salt and rising agents 10-12 times. Place it in a big mixing bowl.

Coat the butterscotch chips with some flour and keep it aside.
Mix the milk, sugar, oil, butter and essence in a mixing jar.

Transfer the liquid ingredients into the dry flour mixture and fold it gently.
Add the butterscotch chips and mix it.

Pour the batter into the prepared cake mould till 3/4 th of its capacity.

Tap the tin on the counter 2-3 times to remove air bubbles if any.
Bake the cupcakes for 22-24 minutes or till a toothpick inserted into the centre comes out clean.
Remove the tin and place it on a wire rack and cool for 4-5 minutes.