So how do you make a warning:
I pretty much love everything butterscotch. It’s a long time thing, but I have dedicatedly made these muffins twice now and they just don’t cut it for me. I hate to say that about any recipe, but this did not work.
The first time I made them in paper liners – well they stuck. Ugh. So I tried to fix the idea, foil liners sprayed with cooking spray and removed the muffins as soon as possible. Still within a few minutes the were just too hard to deal with.
The flavor was good, but, sad to say, I just could not get past the texture/hardness.
Yield: 12 to 15 cupcakes
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup butterscotch chips
Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners (see notes above). Whisk together flour, baking powder, and salt over a piece of waxed paper.
In a stand mixer*, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and beat until incorporated. Fold in butterscotch chips by hand.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until golden brown and a toothpick inserted in center comes out with only a few moist (but not wet) crumbs, about 30 minutes. Transfer tin to a wire rack. Cool for a few minutes; remove cupcakes from tin and remove cupcake liners before serving. Cupcakes can be stored up to 5 days in airtight containers at room temperature.
* You do know that every time I say a stand mixer, you can use a hand mixer and be fine. I just don’t have any idea where my hand mixer is, if I even have one. That said, it would be kind of nice to have one because cleaning a stand mixer is a big pita (pain-in-the-ass), but I do it just the same.