Vanilla Cupcakes with Hot Butterscotch Sauce

Submitted by:
A Classic Dessert....

Preparation time: 30
Cooking time: 30

Difficulty: Easy - for beginners
Serves: 12


1 Box Supermoist Cake Mix - French Vanilla

6 Tbsp butter
2 Cups light brown sugar
1&1/2 Cups of water
1/2 Cup milk
4 Tbsp corn starch
1/4 tsp salt


Follow Cupcake directions on box for 24 cupcakes. Let cool.

Melt butter in saucepan. Add brown sugar. Cook and stir over medium heat until the brown sugar is bubbling. Slowly add the water a bit at a time. Stir until dissolved. Make paste out of milk, cornstarch and salt. Add and cook until smooth and thick like pudding consistancy. Approximately 5-10 minutes. This makes two cups of sauce.

Cut cupcake in half, ladle in hot butterscotch sauce down the middle and on top of cupcake. Approximately 3-4 tbsp or to taste.

Cupcakes and sauce can be made in advance. Sauce keeps in fridge for 3-4 days, but it won't last that long.

Bon Apetit !!

The cupcakes and sauce can be made the day before.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.