Posts Tagged With: angel delight

Super Quick Butterscotch Macaroons

Bit of deja vu going on here but, as with my last post, I have Queen Nigella Lawson to once again thank for the inception of these irresistible Super Quick Butterscotch Macaroons.

As I mentioned previously, I whipped up a batch of her chocolate macaroons from Express for a gluten intolerant friend for Christmas and was impressed by how ridiculously quick and easy they were to make – only four ingredients and you don’t even have to beat the egg whites! And, as the icing on the proverbial cake, they are some of the best biscuits/cookies I’ve ever eaten.

A crispy shell with an addictively sweet, chewy centre, they are the less glamorous but less high maintenance sister of the fancy patisserie-style macaron. The naturally beautiful girl-next-door as opposed to the painstakingly made up Victoria’s Secret model, if you will.

I fancied giving the basic recipe another go but with a different flavour from the original cocoa, and thought I’d hedge my bets on some similarly-textured butterscotch Angel Delight as I’ve used it successfully in baking many times. And I’m pleased to say the results were fabulous!

You won’t find anything like these in the supermarket and as they can be done and dusted (and devoured) in about 20 minutes, there’s no excuse not to give them a go even if you’re short on time 😉

I have to stress that the macaroons are divine eaten simply as they are, but if you feel like adding some adornment, a thin coating of white chocolate works well.

INGREDIENTS – makes approx. 12-14

  • 2 large egg whites
  • 165g/5.5 oz icing sugar
  • 170g/6 oz ground almonds
  • 1 x 49g sachet of butterscotch Angel Delight
  • Half tsp vanilla extract


  • Pre-heat the oven to 190 degrees C (or 170 fan) and line two rectangular baking trays with parchment paper.
  • Place all the ingredients in a large mixing bowl and stir together with a wooden spoon or spatula until a sticky dough forms.
  • Pull off chunks of dough slightly bigger than a walnut and roll into balls with your hands (you may find dipping your hands in a bowl of water helps if the stickiness is too much!), placing them (evenly spaced) on the baking trays as you go.
  • Gently flatten each ball slightly with your fingers, and then place them in the oven for about 10-12 minutes. It can be tricky to tell when they’re done as they will still be soft, but they should have a slight golden brown tinge around the edges and you should be able to move them from the trays without any dough being left on the parchment.
  • Transfer the macaroons to a wire rack using a fish slice to cool before devouring.


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Butterscotch Schnapps Cupcakes

Originally posted 18/05/2013

A lot of my baking incorporates a special ingredient which serves as the source of inspiration and these Butterscotch Schnapps Cupcakes are no exception. They contain one of my favourite ingredients for all kinds of cooking and baking, butterscotch Mickey Finn’s – a dreamy discovery I made in a random corner shop in Princes Risborough.

Unlike the garishly green sour apple Mickey Finn’s schnapps I remember downing by the bucketful in my student days (which always made me think of toxic waste), this has a lovely warm creamy vanilla taste and no nasty afterburn. It makes a fantastic addition to cakes and is also scrummy added to whipped cream, coffee, Coca Cola or simply drizzled over sponge pudding or brownies; the possibilities are endless! It’s just a shame it’s not very widely available in the UK.

Following a failed first attempt and after looking at lots of different butterscotch cupcake recipes online, I decided on the addition of Angel Delight and cream soda in both the sponge and icing to complete the recipe – the result is a deliciously moist and moreish cake! If you’re teetotal or aren’t able to find the Mickey Finn’s, the recipe is still delicious without it.

WARNING: Due to (I think) the alcohol content you may find the cakes fall slightly after they’re removed from the oven – I managed to improve this a bit after altering the mixture a couple of times to the method below but the results were by no means perfect. So they may not be the most aesthetically-pleasing cupcakes, but the sponge is still super moist and tasty and it’s not noticeable once they’ve been iced!


INGREDIENTS – makes approx. 10-12

For the cakes:

  • 140g/5 oz self-raising flour
  • 115g/4 oz caster/granulated sugar
  • 115g/4 oz margarine/butter
  • 2 eggs
  • 1/2 tsp baking powder
  • 1 tbsp butterscotch Mickey Finn’s (or other brand of butterscotch schnapps)
  • 3/4 packet butterscotch flavour Angel Delight
  • 1 tsp vanilla extract
  • 1 tbsp cream soda

For the icing:

  • 210g/7.5 oz icing sugar
  • 115g/4 oz butter (unsalted if preferred)
  • 1 tsp butterscotch Mickey Finn’s
  • 1 tsp cream soda
  • 1/4 packet butterscotch flavour Angel Delight
  • Sprinkling of brown sugar, to decorate


For the cakes:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a baking tray with paper cake cases.
  2. Whisk the margarine/butter and sugar together in a large mixing bowl until pale then whisk in the eggs.
  3. Fold in the flour, baking powder, Mickey Finn’s, cream soda, vanilla extract and 3/4 of the Angel Delight until batter of a soft dropping consistency has formed. Add a little extra flour if excessively runny.
  4. Drop the mixture into the paper cases using a teaspoon until they’re each about three quarters full.
  5. Pop in the oven and bake for about 12-15 minutes until a cocktail stick inserted into the sponge comes out clean.
  6. When baked, place on a wire rack and leave to cool. At this stage the cakes can be frozen for decorating at a later date if you wish.

For the icing:

  1. Place the butter, Mickey Finn’s, cream soda and the remaining 1/4 of the Angel Delight into a bowl and whisk thoroughly while gradually adding the icing sugar until a fairly stiff mixture has formed. It’s usually best to play this bit by ear – if too runny, add more icing sugar or if too stiff, add a splash more cream soda.
  2. Spoon the icing into a piping bag with an attached nozzle of your choice (I used a rope effect one) and pipe onto the cooled cakes or simply spread it on using a palette knife, then sprinkle with a little brown sugar. And scoff! Yum.

Edit: I used the same recipe to make a larger layer cake as a commission for a lady at work – she was very impressed!

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