Tastykake Butterscotch Krimpets Recipe

Prep

Preheat oven to 350°F (175°C). Spray a Krimpet or madeleine-style oblong pan (6–8 cavity) lightly with nonstick spray or brush with softened butter. If you don't have a Krimpet pan, use a mini loaf or oblong muffin tin.

Dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.75 cups granulated sugar, 1.5 tsp baking powder, and 0.25 tsp fine salt until evenly combined.

Wet ingredients

In a separate bowl whisk 1 large egg until blended. Add 0.5 cups whole milk, 0.25 cups melted and cooled unsalted butter, and 1 tsp vanilla extract; whisk until combined.

Combine batter

Pour the wet ingredients into the dry ingredients and stir with a spatula just until no large streaks of flour remain (do not overmix). Batter should be slightly thick but pourable. If too thick, add up to 1–2 tbsp milk.

Portion and bake

Spoon batter into prepared cavities, filling each about two-thirds full (you should get roughly 12–16 small Krimpets depending on pan). Bake in the preheated oven 10–12 minutes, or until a toothpick inserted in the cake (not the center of the cavity) comes out clean and tops are light golden. Remove from oven and allow to cool in pan 3 minutes, then transfer to a wire rack to cool completely.

Make filling

In a small saucepan set over medium heat, combine 0.5 cup light brown sugar, 0.25 cup dark brown sugar, 3 tbs unsalted butter, 0.5 cup heavy cream, and 1 tbs light corn syrup. Stir constantly until butter melts and sugar dissolves, then bring to a gentle simmer. Let simmer, stirring, for 2–3 minutes until mixture thickens slightly and becomes glossy.

Finish filling

Remove saucepan from heat and stir in 0.5 tsp vanilla extract and 1/8 tsp fine sea salt. Allow filling to cool and thicken at room temperature for 10–15 minutes until it is spoonable but still pourable. If it firms too much, warm briefly over very low heat and stir.

Pipe or fill cakes

When cake shells are completely cool, use a small round piping tip or a knife to create a shallow hole in the underside or side of each Krimpet (depending on preference) and spoon or pipe approximately 1–1.5 tsp of butterscotch filling into each cake. Gently press the filled area closed or leave as a filled pocket.

Make glaze

In a small saucepan over low heat combine 0.25 cup brown sugar and 2 tbs unsalted butter. Stir until melted and sugar is dissolved, then whisk in 2 tbs heavy cream and 0.25 tsp vanilla. Simmer gently 1 minute until glossy. Remove from heat and let cool 2 minutes.

Glaze cakes

If using glaze, place filled Krimpets on a wire rack over a sheet pan and spoon or brush glaze over the tops, allowing excess to drip off. Let glaze set 10–15 minutes.

Final touches

Optionally dust the tops with a light sprinkle of powdered sugar. Arrange Krimpets on a platter and serve at room temperature. Store leftover filled Krimpets in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days (bring to room temperature before serving).