Tsr Version of Butterscotch Krimpets of Tastykake by Todd Wilbur

Nutriscore Rating: 36/100

Recreate the nostalgic magic of Tastykake's iconic Butterscotch Krimpets with this irresistible copycat recipe by Todd Wilbur. Perfectly soft, golden sponge cake forms the base, baked to perfection and topped with a creamy, rich butterscotch icing made from melted butterscotch chips and a touch of powdered sugar. This recipe captures the authentic flavor and texture of the beloved snack cakes, offering a homemade version that’s both easy and satisfying. With a quick 20-minute prep time, these treats are a delightful option for lunchbox sweets, nostalgic dessert spreads, or an afternoon pick-me-up. Perfect for butterscotch lovers, this recipe promises to deliver a bakery-quality treat right in your own kitchen.

Recipe Information

• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 40 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 1.5 cups All-purpose flour
• 1 cup Granulated sugar
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cup Unsalted butter
• 0.5 cup Whole milk
• 3 Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Butterscotch chips
• 2 tablespoons Heavy cream
• 0.5 cup Powdered sugar

📝 Instructions

12 steps

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan, then line it with parchment paper for easy removal.

2. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

3. In a small saucepan, melt the unsalted butter over low heat. Remove from heat, then stir in the milk and allow the mixture to cool slightly.

4. In a separate large bowl, beat the eggs and vanilla extract together until slightly frothy. Slowly mix in the slightly cooled butter and milk mixture.

5. Gradually mix the dry ingredients into the wet ingredients, stirring until the batter is smooth. Do not overmix.

6. Pour the batter evenly into the prepared pan. Smooth the top with a spatula, if necessary.

7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

8. While the cake cools, prepare the butterscotch icing. In a heatproof bowl set over a pot of simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth.

9. Remove the butterscotch mixture from the heat and whisk in the powdered sugar until the icing is thick but spreadable. Let it cool slightly to thicken.

10. When the cake is cool, remove it from the pan and cut it into 12 even rectangles.

11. Spread the butterscotch icing over the top of each rectangle with an offset spatula, allowing the icing to slightly drip down the sides for a classic look.

12. Let the icing set for 10-15 minutes before serving.

Nutrition Facts

1 serving (86.8g)

Calories		318
% Daily Value*
Total Fat		14.1 g	18%
	Saturated Fat	8.4 g	42%
	Polyunsaturated Fat	0.0 g
Cholesterol		71 mg	24%
Sodium		166 mg	7%
Total Carbohydrate		43.8 g	16%
	Dietary Fiber	0.4 g	2%
	Total Sugars	29.3 g
Protein		3.6 g	7%
Vitamin D		0.5 mcg	3%
Calcium		22 mg	2%
Iron		0.9 mg	5%
Potassium		46 mg	1%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1521 cal (40.1%%)

Protein: 169 cal (4.5%%)

Carbs: 2104 cal (55.4%%)