The Launch Of The Delicious New Share Bag Flavour – Crispy Butterscotch

Lily O’Brien’s is delighted to launch the latest flavour in their Share Bag collection, Crispy Butterscotch. Dangerously delicious, the fifth flavour of the premium re-sealable Share Bags (€2.99) is sure to delight chocolate fans. Made for the ‘treating’ market, the combination of butterscotch pieces with Lily O’Brien’s signature, creamy milk chocolate recipe, delivers a rich and indulgent taste which is almost too good to share.

Love cooking? Why not try your hand at Lily O’Brien’s tasty Butterscotch Cupcakes recipe, topped with butterscotch buttercream frosting with a drizzle of butterscotch sauce, it will certainly take your love of butterscotch to another level. Making them is quick and easy, so here’s how.

For the cupcakes:

225g unsalted butter

225g light brown sugar

225g self-raising flour

4 large free range eggs

1 tsp. baking powder

½ tsp. salt

1 tsp. vanilla extract


For the butterscotch buttercream:

120ml butterscotch sauce (recipe below)

250g unsalted butter

450g icing sugar

½ tsp. salt


For the butterscotch sauce:

856g unsalted butter

300g brown sugar

3 tbsp. light corn syrup

180ml fresh cream

½ tsp. lemon juice

1 tsp. vanilla extract

½ tsp salt

To decorate: 1 Lily O’Brien’s Butterscotch Share Bag (sneaking a nibble is advised)


To make the cupcakes, preheat the oven to 160 C / 320 F and prepare cupcake cases in a muffin tray. Cream the butter and sugar until light and fluffy, and in a separate glass bowl, whip the eggs with an electric whisk. Add the whisked eggs, a little at a time and mix well each time. Next, fold in the flour with a wooden spoon and then, add the vanilla extract and mix well together. Distribute the batter evenly between the cupcake cases and bake in the preheated oven for 25 minutes or until, a skewer inserted, comes out clean.

To make the butterscotch sauce, place the cream in a microwave safe bowl and heat it up for 30 seconds and set aside. Melt the butter slowly, adding the brown sugar, syrup, lemon juice, vanilla extract and salt. Combine until fully mixed together and set aside. Let the sauce cool completely so it won’t melt the buttercream.

To make the butterscotch buttercream, place the butter and salt in an electric mixing bowl. Using the paddle attachment, mix the butter until light and creamy. Next, add 120ml of the butterscotch sauce from above and combine well. Add the remaining sauce and mix well again. Lastly, add in the powdered sugar and combine well. Once all the ingredients have been added, whip for 3 minutes until the buttercream is light and fluffy.

Finally, use a spoon to drizzle the remaining butterscotch sauce over the cupcakes and then put a Lily O’Brien’s Butterscotch Chocolate Drop in the centre of each one.

Lily O’Brien’s Share Bags (€2.99 RRP) are available now in retailers nationwide, including Supervalu, Dunnes, Spar and Circle K. Shop the entire Lily O’Brien’s range online at, at key retailors nationwide, from the Lily O’Brien’s Factory store in Newbridge