Butterscotch Cupcakes Supreme
"Moist brown sugar cupcakes brushed with rum syrup, injected with homemade butterscotch sauce, topped with whipped mascarpone frosting and drizzled with more butterscotch sauce and toffee bits...."
INGREDIENTS
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1/4 cup (57 g) dark brown sugar
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1/4 cup (59 ml) water
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2 teaspoons (10 ml) white or dark rum
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1/4 cup (57 g) unsalted butter
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1 cup (228 g) packed light or dark brown sugar
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3/4 cup (180 ml) whipping cream (35%)
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2 teaspoons (10 ml) pure vanilla extract
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1/2 teaspoon (4 g) sea salt or fleur de sel
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1-3/4 cups (236 g) all-purpose flour, sifted
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1/2 cup (57 g) cake flour, sifted
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1 cup (230 g) packed dark brown sugar
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2-1/2 teaspoons (13 g) baking powder
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1/2 teaspoon (4 g) salt
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1 cup (227 g) unsalted butter, cold and cut into small even pieces
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2/3 cup (160 ml) milk, at room temperature
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2 teaspoons (10 ml) pure vanilla extract
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1 teaspoon (5 ml) lemon juice
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3 eggs, at room temperature
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1 cup (240 ml) whipping cream (35%), cold
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3/4 cup (94 g) confectioners' sugar
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1 cup (240 ml) mascarpone cheese, softened
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Toffee bits for sprinkling
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