Butterbeer Cupcakes

07/12/2011

Let it be known that I love all things Harry Potter. I’ve read the books multiple times, gone to the midnight releases for the movies and the novels, and absorbed myself in the magical world of Hogwarts. Since this Thursday is the release of the final movie, I thought what better way to celebrate than by making Butterbeer cupcakes! When I found this recipe, I was so ecstatic to try it. They turned out wonderful, and I can only hope the bartender at The Three Broomsticks would be proud.

Butterbeer Cupcakes
cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream

butterscotch buttercream frosting
1 stick unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk, as needed

To make the cupcakes:
Preheat oven to 350 and line 2 cupcake pans with paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk until combined, and set aside.
In the bowl of a stand mixture, cream the butter until light and fluffy–approximately two to three minutes. Add sugars and continue beating until combined. Add in egg one at a time until the mixture is thoroughly incorporated, scarping the sides of the bowl if needed. Add vanilla extract and butter flavoring.
Alternate between the milk, cream soda, and dry ingredients in batches until the mixture is combined.
Scoop the mixture into the cupcake liners, making sure each is 3/4 full. Bake for 15-17 minutes. Allow cupcakes to cool first in the pan, then transferring to a wire rack.

To make the butterscotch ganache:
Create a double boiler by placing a heatproof bowl (glass or metal) over 2 inches of simmering water in a sauce pan. DO NOT let the water touch the bottom of the bowl, and make sure the water does not begin to boil rapidly. Combine the butterscotch chips and heavy cream into the heatproof bowl, and stir occasionally until the mixture is melted, smooth, and combined. Allow to come to room temperature, then funnel the ganache into a squeeze bottle for easier decorating.

To make the butterscotch buttercream frosting:
In the bowl of a stand mixture fitted with paddle attachment, cream the butter until fluffy. Add in the cooled ganache, vanilla extract, butter flavoring, and salt until mixed thoroughly. Stir in powdered sugar, 1/2 cup at a time, until the mixture is light and fluffy. If needed, add in a splash of milk (I had to add about 4 splashes) to help adhere the frosting.

To decorate the cupcakes:
When the cupcakes are cooled, pipe the butterscotch buttercream frosting onto the cupcakes using a piping bag with a desired fitted tip. Drizzle the butterscotch ganache onto the cupcakes. Enjoy!

Makes 18
Adapted from:
Amy’s Bites

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