I had some issues with this recipe. I think I overbaked them – flavor is good but they’re a little dry. Also, it says to fill the cupcake liner 3/4 of the way full, and yield is 12-14 cupcakes. I filled them just over halfway, and still only got 10 cupcakes. And I never got the delicious, delicious butterscotch icing to set up – but I saw this feedback from other people online. I chilled it overnight and finally gave in and just used an electric mixer to thicken it. I’ll make these again, because they have a lot of potential. Plus I want to eat all of the icing.
- Dark Chocolate Fleur de Sel Cupcakes with Snappy Butterscotch Icing (Salty Sweets, p. 67)
Wow, my experience with this recipe matches yours – a bit dry the first time I made them, yields less than what I had expected, and the most noticible thing is that the icing did not set up.
Still, they’re yummy! I’m making a second batch tonight by request. Will use the electric mixer to thicken them.
I’m wondering if making sure the cream comes to a simmer before lowering heat will help, and then cooking it down longer.
I definitely think they have potential and will try again. Let me know how your second batch turns out!