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Sunday, July 17, 2011

Butterbeer Cupcakes

I can't wait to try out my new KitchenAid (thanks Kris and Amy for the wedding gift), and I can't think of a better inaugural recipe to try than Butterbeer Cupcakes.  If you are thinking, "what the heck is butterbeer" then you've probably not read Harry Potter.

Butterbeer is a favorite drink of wizards in the popular book series.  Jacob and I are fans too.  We got to taste the "muggle" version at Universal Studios when we visited Harry Potter World.  It's a magical drink...can't wait for the cupcake version.

A friend and fellow Harry Potter lover sent me this recipe:

Butterbeer Cupcakes
Makes 18
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

.For the ganache:

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

.For the buttercream 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)

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.
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 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.
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.

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