Rock pooling
Food for Thought, Great Britain and Ireland, Love & Writing

Bake 32: Maple Butterscotch Cupcakes

Rock pooling
Rock pooling

A confession. I didn’t get to try any of these. Neither did the husband. But the daughter and her grandparents were very enthusiastic about them…

The daughter has been to the seaside with her Nain and Pops this last week, since we came home on Monday, and these are the cakes I made for them to enjoy while we were away. It’s given the husband and I three full days on our own, and we’re heading north again this afternoon for one last, very special, summer weekend in Wales. And to collect the daughter, of course.

Chocolate Smoothie
Chocolate Smoothie

In her absence, we’ve been catching up on the very boring jobs that really needed doing but were nearly impossible while also entertaining her. Things like traipsing around IKEA for a day, looking at potential furniture for the new house. Catching up on paperwork for the move. Clearing out the music in the choir garage, ready for the new term, and tracking down copies of Christmas music. And writing the new book. Obviously. Mostly that.

Hot Chocolate After Swimming
Hot Chocolate After Swimming

The daughter, on the other hand, appears to have mostly been eating chocolate and playing in water. It’s the longest I’ve ever been away from her, but we’ve spoken every day (“Mummy? Do you know who you call if it’s an emergency?” “Um, Fireman Sam?” “Yes! And his number is Nine Nine Nine Nine.” Phone goes dead.) and Mum has been sending me regular photo updates, so I’m pretty sure she’s having a lot more fun than she would be here!

Especially since she has these cupcakes, and I don’t.

Maple Butterscotch Cupcakes


For the cupcakes

  • 175g plain flourMaple Butterscotch Cupcakes
  • 1 tbsp baking powder
  • 175g butter (or dairy free alternative)
  • 175g light muscovado sugar
  • 3 eggs, lightly beaten
  • 1 tsp vanilla extract


  • 2 tbsp maple syrup
  • 25g unsalted butter
  • 2 tbsp light muscovado sugar


  • Preheat oven to 190°C and put 12 large cupcake cases into muffin trays
  • Sift the flour and baking powder into a bowl, add the butter, sugar, eggs and vanilla and beat together with an electric mixer until smooth
  • Spoon the mixture into the cases and bake for 15-20 minutes
  • While they’re cooking, make the topping by mixing the maple syrup, butter and muscovado sugar in a small pan, heating gently until the sugar dissolves. Bring to the boil and cook, still stirring, for about a minute
  • As soon as the cupcakes come out of the oven, prick the tops with a fork, several times, then drizzle the topping onto them so it soaks through into the cakes
  • According to my parents, serve with morning coffee for best effect!

2 thoughts on “Bake 32: Maple Butterscotch Cupcakes”

  1. Hi, love your blog. I am a big fun of Wales, we’ve just been or so it feels on the Isle of Anglesey in May this year. And both my daughter and I love backing cupcakes. I am not much of a baker but there’s just something about cupcakes 😉

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