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Gluten Free butterscotch cake with butterscotch cream cheese frosting July 3, 2010

Filed under: desserts,Home Cookery — Dobsessed @ 2:20 pm
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Fresh from dieting failure, I thought I’d make a cake. I’d start a new diet except my mum makes the best lakes I’ve ever had in my life, and I’m not starting ANY diet before eating that, so I’m just going to start next week.

I decided to break out my sadly neglected Kitchenaid with my new beater blade that my brother had gotten me from the States. The beater blade is plastic and not metal like the blade the Kitchenaid usually has but it’s quite sturdy and did a top job of beating, and scraping the sides of the bowl at the same time. Very pleased.

Here’s a recipe for the butterscotch cake with butterscotch cream cheese, you can definitely use normal flour to make it, I’d actually adapted it from a normal recipe, so it probably works better.


225g of softened unsalted butter
125g of light brown sugar
80g of caster sugar
4 eggs
1 1/2 cups of gluten free self-raising flour, sifted three times (I used White Wings brand)
2 tsp vanilla extract
2 tbs milk
400g of cream cheese – use full fat, low fat is too runny

Butterscotch sauce
This butterscotch sauce is a lot sweeter and more honeyed than usual butterscotch that I usually make, this is because you actually use this butterscotch sauce to sweeten the cream cheese frosting.

60g t0 70g of butter
75g of light brown sugar
50g of caster sugar
40g of runny honey
2 tbls of golden syrup
150ml thickened cream
1 tsp vanilla extract

1 Preheat oven to 170C and line an 8 inch round cake pan.
2 Beat butter until soft, add sugar and beat until pale and creamy.
3 Beat in an egg at a time with a tablespoon of flour (make sure the flour is triple sifted!).
4 Beat in vanilla nd fold in the remaining flour and add the mill and mix.
5 Put it in the pan and bake for around 40 – 45 minutes. The cake is ready when a skewer comes out clean.
6 Divide the cake into two rounds.
7 For the sauce, melt everything together except for the cream. Once it starts to develop some bubbles, add in the milk and stir, take it off heat and cool.
8 Beat all the cream cheese until soft, add in most of the butterscotch sauce, save a couple or 3 of butterscotch sauce.
9 Fill the cooled cake with the frosting and top and drizzle butterscotch sauce on top.


Butterscotch Latte Cupcakes October 27, 2009

Filed under: desserts,Food,Home Cookery,Pastries — Dobsessed @ 10:15 pm
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Butterscotch Latte Cupcakes

I really wanted to bake today because I received my delicious, gloriously red KitchenAid yesterday.  I bought it from Kitchenware Direct, it was great, $100 cheaper than what I saw in the shops, and it arrived within 6 working days (quoted 5-7 days) and in mint perfect condition, no dents or nicks – I checked.

On the weekend, I’d spent four and a half hours baking a Salted Caramel Cake with Brown Butter Frosting, a Daring Baker’s Challenge from last year, but I liked the idea of salted caramel and thought I’d challenge myself and gave it go.  The cake was pretty good, the whole cake was polished off within two days, but I was left with memories of the brown butter frosting (deliciously butterscotch) and a big container of left-over caramel syrup.  I decided to kill two birds in one stone, that is, break in my KitchenAid and use some of the caramel syrup.

I thought hard about what would go with butterscotch/caramel and my friend Nancy came to my mind.  We’re both known for drinking our ‘fake’ coffees, fake because she drinks caramel lattes, and my coffee order of ‘White chocolate mocha on skinny soy, extra shot with no cream” usually gets me a raised eyebrow or two.  I guess this cupcake is inspired by her coffee order :-).

butterscotch latte cupcakes

Butterscotch Latte Cupcakes – A recipe by ‘Bury Me In Food’

Makes 12 cupcakes



175g gluten free self-raising flour (I used Organ’s) – Sifted

175g softened unsalted butter

130g caster sugar

3 large free range eggs

4 tbls of Caramel Syrup (look for the recipe by searching for salted caramel cake)

1 tbls of coffee disolved in 2 tbls of hot water or 40ml shot of espresso


90g of butter

220g of icing sugar

1 1/2 tbls of caramel syrup

1 1/2 tbls of cream

1 tsp of coffee dissolved in 1tbls of hot water

Freshly ground rock salt


1. Preheat oven to 180c (fan forced).

2. Cream butter and sugar.  Add sifted flour, eggs and whisk. I did these in parts, eg. flour, eggs, whisk, flour, eggs, whisk etc.  Add caramel syrup and coffee and whisk until it is well incorporated.

3. Ladle into 12 paper cup cake cases and bake for 15 minutes or until a skewer comes out clean.

4. Take cupcakes out of the oven and brush more syrup over the top – 1 layer is fine.

5.  For the frosting, melt butter on medium heat until it is brown and you can smell nutty, butter.  Don’t burn the butter or it will taste bitter.  Allow the butter to cool and strain through a fine sieve to get rid of all the gritty brown bits.

6. In a bowl, place your butter and icing sugar and whisk, gradually add the caramel syrup, coffee, cream until it’s thick. Ice the cupcakes with the frosting.

The combination of the slightly bitter coffee scent and the sweet butterscotch frosting went perfectly with the coffee came (not much of the caramel came through) but the coffee is faint and not overpowering.  The cake itself is soft, spongey and not crumbly.  There were slightly larger salt crystals in the frosting which contrasted well with the sweetness. This recipe can be adapted by using your usual non-gluten free flour.