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Cupcake 4: Butterbeer August 10, 2011

Filed under: Recipes,Uncategorized — kward23 @ 11:31 pm

I am a huge Harry Potter fan. I’ve read the series too many times to count and have seen almost all of the movies (I’m a bit too attached to the books to see the sixth one). Recently, I even waited in line outside of a theater for 3 hours for the midnight showing, even after buying my tickets a month in advance. So yeah, my love for Harry Potter is probably a bit of an obsession. Anyways, I’ve been dying to try butterbeer. I haven’t made my way down to Orlando to Universal Studios to experience the world of Harry Potter, so I had to find another way to experience the popular wizard drink. And these cupcakes were definitely a great choice. They’re probably my favorite so far. The buttery cream soda cake is savory enough to cut the overwhelming sweetness of all the butterscotch. A delicious butterscotch ganache both fills and tops the cupcakes, with an incredible butterscotch buttercream (say that 10 times fast) to top it all off. A few of my lovely taste testers were reluctant to try them because of the butterscotch, but after a bit of persuasion, they took a bite and I could immediately tell they were in food heaven. I was definitely in food heaven. I practically drank the leftover ganache. I made these once early in the summer and then again to celebrate the release of the final film. These would make an excellent cupcake for any HP fan’s birthday. Or a Harry Potter themed wedding. Or whatever reason you can come up with to celebrate the series that has defined many people’s childhoods. Also, I take no credit for this recipe, I stumbled upon it one day. The original source can be found here, courtesy of amybites. Enjoy!

Butterbeer Cupcakes

Makes 18 cupcakes

For the cupcakes:

2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (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
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

For the ganache:

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

In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Set aside 1/3 cup for the frosting. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

For the frosting:

1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.



One Response to “Cupcake 4: Butterbeer”

  1. Oh very nice! Am very impressed. I was thinking isn’t butterbeer from Harry Potter?! Very inventive indeed.

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