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Easy 5-Step Molten Butterscotch Baby Cakes | URBAN BAKES

Molten Butterscotch Baby Cakes

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  • Author: Connie
  • Total Time: 35 minutes
  • Yield: 6 1x


Units Scale
  • 6 teaspoons graham cracker crumbs
  • 1 cup (6 oz.) butterscotch morsels
  • 2/3 cup unsalted butter
  • 3 whole large eggs + 3 egg yolks
  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour


  1. Heat oven to 450F.  Place 6 (6oz.) ramekins onto cookie sheet and spray each cup with baking spray with flour.  Sprinkle 1 teaspoon of crumbs on bottom and side of each cup.
  2. In a small saucepan, melt butterscotch and butter over medium heat, stir constantly.  Remove from heat and cool for 5 minutes.
  3. Meanwhile, in a large bowl, beat whole eggs and egg yolks until well blended.  Add in brown sugar, butterscotch mixture and flour and mix thoroughly until well blended.
  4. Divide batter evenly among ramekins.  Bake 12 – 14 minutes until sides are set and centers are puffed.  Note: cracked tops may occur and puffed tops may sink during cooling time.
  5. To remove, cool for 3 minutes.  Run a small knife around the sides of cake.  Place a serving plate above ramekin, flip plate with ramekin upside down, remove the ramekin.  Serve warm.  ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes

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