Add eggs, one at a time, scraping the sides of the bowl often.
Next, add cream and flour mix in three batches.
Lastly, add the vanilla.
Use an ice cream scoop to distribute the batter evenly between 12 cupcakes liners.
Bake in a preheated oven for about 18 to 20 minutes or until the skewer inserted comes out clean.
Chill cupcakes completely before you decorate.
Place the sugar, lemon, and water in a deep light-colored pan (so you can see the color).
With the heat on medium-low, cook the sugar.
Shake and swirl the pan slowly guiding the heat distribution.
The sugar should now start to color into a golden amber.
Once all the sugar is amber, add in the butter and stir constantly.
Followed by the cream. (watch your hands and the caramel will rise when you add the butter and cream).
Add the salt and barely combine.
Cool for a few minutes in the pan, then pour it into a mason jar or bowl.
As the mixture cools it will get thicker. At least 3 hours.
Place the butter and salt in the mixer bowl.
Using the paddle attachment – mix the butter until light and creamy.
Next, add a half cup of caramel sauce – combine well.
Add the remaining sauce – combine again.
Add the powdered sugar and mix until combined.
Once all the ingredients have been combined – whip for three minutes until the butterscotch is light and fluffy.
Place the caramel sauce in a piping bag with a Bismarck piping tip or similar.
Place buttercream into a piping bag with a large star piping tip.
Fill the cupcakes with caramel sauce.
Then, pipe a swirl of caramel buttercream.
Drizzle some melted chocolate (optional).
Decorate as desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you