Harry Potter Fans – Butterbeer Cupcakes

I came across a food blog the other day, amybites. Amy has a fun personality that really comes across in her writing and recipes.  She tries very hard to post recipes that are healthy yet very tasty.  Sundays she reserves for a bit more indulgent recipes.  This is when I came across her recipe for Butterbeer Cupcakes. This is a creation of her own from her love of Harry Potter and all things involved with the stories.  Any and her husband visited the Harry Potter theme park in Florida where she tasted the magical Butterbeer.  She instantly was taken with the flavor and thought they would make wonderful cupcakes.  You can read more about her trip and invention of the recipe here. I thought the cupcakes would not only be attractive, but tasty for my company Christmas party.  So after a trip to the grocery store and an hour or so in the kitchen, I have Butterbeer Cupcakes. Take a look at the outcome below.  I am not a food stylist, but I was pretty pleased with my fun new iPhone app, Instagram.

Photo property of Imperfect Nest

amybites recipe for Butterbeer Cupcakes

Makes 18
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For the cupcakes:
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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
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For the ganache:
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1 11-oz. package butterscotch chips
1 cup heavy cream
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For the buttercream frosting:
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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)
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For the cupcakes: 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.
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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.
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For butterscotch filling: 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. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
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For buttercream frosting: 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.

Photo property of Imperfect Nest

I will definitely be visiting amybites for more great recipes.

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Comments

  1. Joe Burleson Sr. says:

    I would like a dozen of these and a quart of milk please!!!!

  2. Delishhh says:

    What a great find. Thanks for the introduction. Also i love your blog. Just found that as well :)

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