Culinary Corner

Ingredients

Cake
6 tbsp
1 tsp Shortening
180 ml Molasses
100 ml Brown Sugar
160 ml Hot Water
1 tsp Baking Soda
1 Large Egg
550 ml Flour
1 tsp Cinnamon
¼ tsp Salt
1 tsp Ginger, Ground
½ tsp Nutmeg

Butterscotch Caramel Sauce
160 ml White Sugar
2 tbsp + 1 tsp Water
130 ml Cream, 35%
1 tsp

Butter Butterscotch Icing
3 tbsp + 1 tsp Butter
320 ml Icing Sugar
2 tsp Water
1 tsp Cinnamon
1 tsp Vanilla

Method
1. Pre heat oven to 350F and put liners in muffin tins.

2. Cream shortening, add molasses and brown sugar until light and fluffy. Mix in egg and baking soda until well incorporated. Add dry ingredients and mix well.

3. Divide batter evenly between muffin liners and bake for 18 minutes. Test with toothpick to make sure batter is cooked through.

4. Butterscotch: Place sugar and water in heavy bottom pot on medium heat. Once sugar has melted (do not stir beyond this point) turn temperature to medium high and continue cooking until mixture turns golden brown. Watch sides of pot to stop sugar crystals from forming. Carefully remove hot syrup from the heat, slowly add in the butter. Let the butter melt in. Once butter has fully melted, add in the cream. Aer butter and cream have been added, slowly mix to combine. Place pot back on medium heat for 10 minutes to reduce slightly. Remove from heat and cool.

5. Poke a hole in each cupcake about 1inch deep, and large enough to hold one tablespoon of butterscotch. Pour a tablespoon of butterscotch into each cupcake.6.Icing: Cream butter until light and fluffy then add in vanilla and water. Mix until well incorporated. Add in sugar and cinnamon and beat for 5minutes.7.With a piping bag pipe top of each cupcake with icing. Drizzle leftover butterscotch on top.

Enjoy!