Coming up with a butterscotch cupcake that tasted butterscotchy enough proved to be a challenge, but I believe I’ve finally done it! These cupcakes are a butterscotch triple threat- a butterscotch cupcake filled with butterscotch sauce, topped with a brown sugar and butterscotch swiss meringue buttercream, and topped with more butterscotch sauce. I finished off both the butterscotch sauce and the frosting with fleur de sel, because if you think salted caramel is good, salted butterscotch will rock your world.
Now that Valentine’s Day is over, let’s get on to more important things. Like my birthday. Technically it’s not until Wednesday, but I like to make my birthday week filled with as many obnoxiously sprinkly posts as possible. Unfortunately, I’m going out of town tomorrow for work for my entire birthday week, so I went with a sprinkly portable cake that I plan to take with me on my trip. Don’t worry, though, my real birthday cakes (I always make two) will be coming, but just a little later than usual.
Babycakes: A term of endearment. This can lead to other cute nicknames such as babyface, sweetcheeks, and noodlenose.
Baby Cakes: Miniature Layer Cakes that fit in the palm of your hand.
I know I said that Small Batch Saturday would be every other week, but I thought I’d throw some baby cakes your way around Valentine’s Day (the cake kind, not the noodlenose kind). Leave it to me to be off schedule the 2nd week into a blog series.