Butterscotch Mini Loaf

Ingredients:

Butterscotch Drip
Wheat flour - 180 g
Unsalted butter - 70 g
Brown sugar - 100 g
Butterscotch sauce - 2 tbsp
Curd - 50 ml
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Milk - 150 ml
Vanilla esc - 3/4 tsp
Butterscotch esc - 1 drop
Tutti Frutti - 1/2 cup

Method:

• In a bowl cream butter and sugar.
• Add in esc and beat well.
• Add in butterscotch sauce and beat well.
• Add in curd and beat well.
• Now add the dry ingredients and mix well.
• Add in tutti frutti and fold gently.
• The batter will be thick.
• Pour the batter in loaf cases and cupcake moulds and level it.
• Bake this in a preheated oven(OTG) at 180 °C for 30-35 mins.
• Let it cool and enjoy
• Yields 6 cupcakes, one mini loaf that weighed 214 g.
• One big loaf that weighed 291g.
• Drizzle the butterscotch drip and enjoy.

Note:

• Adding tutti frutti is purely optional.
• It was clients request so added it.