Friday, November 11, 2011

Butterbeer Cupcakes

Yes, I'm making a Harry Potter themed cupcake :)

There are so many sources of inspiration for these cupcakes!   I think the first one would have to be the release of "Harry Potter and the Deathly Hallows: Part 2" on DVD.   My friends Maureen, Jeanette and I have a Harry Potter tradition for when the movie comes out in theaters.  We go to lunch/dinner at POTbelly, then paint your own POTtery and then see the Harry POTter movie.  We like to call it "Pot Pot Pot".  So while we don't have that theme for video release, I still felt I needed to honor the Pot, Pot, Pot with a cupcake.

The girls with our pottery!
The second form of inspiration has to come from my kitten Willa Weasley.  Since I already made my Dusty Punkin cupcakes, I know I had to make Willa cupcakes.  Willa's middle name is "Weasly" after the family with red hair from Harry Potter (thanks Maureen). So these can be the Willa Weasley Cupcakes cause like her, they are so darn cute.
I'm ridiculously cute
Anyway, the actual cupcakes turned out great.  I've never had Butterbeer so I was really reliant on other people for recipes and flavorings.  I was intrigued by the fact that the cupcake had cream soda in it and the icing had all the butterscotch flavorings.  What would it taste like?  Would it be good?   I was definitely skeptical, but pleased with the results.  And so was Maureen, who's been to Harry Potter World in Orlando, where they have Butterbeer so she has to be an expert right?   Not sure if i would go out of my way to make these again, but if asked I would definitely do it! And they might be a good addition to a future bakery menu... cause who doesn't love Harry Potter??

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

  1. Preheat the oven to 350 degrees and line cupcake pans with paper liners.
  2. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside.
  3. In a large bowl, cream butter until light and fluffy. 
  4. Add sugars and beat until well-combined.
  5. Beat in your eggs, one at a time, mixing well after each addition. 
  6. Beat in  vanilla and butter flavoring.
  7. Alternate adding buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. 
  8. 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.
  9. Cool completely on wire racks.
1 11-oz. package butterscotch chips
1 cup heavy cream
  1. .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. 
  2. Cool to room temperature. 
  3. Fill a squeeze bottle or pastry bag with a thin tip, with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • 1/8 teaspoon salt
  • 1 16-oz. package powdered sugar
  • Splash of heavy cream for consistency
  1. Cream butter in a large bowl until fluffy. 
  2. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. 
  3. Beat in powdered sugar 1 cup at a time until reaching desired consistency. 
  4. Add  cream as needed. 
  5. Frost cupcakes and top with a drizzle of butterscotch ganache.

Recipe adapted from Muggle Net

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