Harry Potter Special: Butterbeer Cupcakes

**Warning: Harry Potter Nerd Alert**

Angie, one of my best friends from high school, introduced me to “the boy who lived” almost 10 years ago and I’m so glad she did. I don’t think there will ever be a series more captivating and loved as Harry Potter.

The time has finally come for the end of the Harry Potter movies. Tonight at midnight, Part II of Harry Potter and the Deathly Hollows will be released. So, in honor of this absolutely mesmerizing story, I made Butterbeer cupcakes. For those of you not familiar, Butterbeer is a specialty drink  loved by those in the wizarding world, where it is most commonly served at The Leaky Cauldron. From what I understand, Butterbeer is a flavorful mix of butterscotch and cream soda and a touch of alcohol. These cupcakes are made with butterscotch and cream soda, but no booze. I found this recipe on The Curvy Carrot a little while ago and I decided to bring the cupcakes to book club this week, where all of the girls are HP fans (okay- I realize I sound like a serious nerd).

The cake itself is a pretty basic batter with butter extract and cream soda added in. What makes these cupcakes more like Butterbeer is the butterscotch ganache filling and the butterscotch buttercream icing.  I added little butterscotch “lightning bolts” as an extra decoration, but they collapsed when they were exposed to the heat outside :(.

Overall, the cupcakes are very rich, so if you don’t like butterscotch, these cupcakes aren’t for you. Otherwise, I hope these sweet treats fill you with Harry Potter pride!

All is well.

Butterbeer Cupcakes

Servings: about 18 cupcakes

Ingredients

For the cupcakes:

  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 3 large eggs, at room temperature
  • 1 and 1/2 teaspoons vanilla
  • 1 teaspoon butter flavoring
  • 1/2 cup buttermilk
  • 1/2 cup cream soda, room temperature

For the buttercream frosting:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup butterscotch ganache (see below)
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • 1/8 tsp salt
  • 3.5-4 cups powdered sugar (depending on your desired consistency)
  • 1-2 Tbsp milk or heavy cream, or as needed

For the butterscotch ganache:

  • 1 11-ounce bag of butterscotch chips (I use Nestle)
  • 1 cup heavy whipping cream

Directions

Cupcakes:

1. Preheat the oven to 350 degrees.

2. Prepare a cupcake pan with the liners of your choosing.

3. In a large bowl, mix together the flour, baking soda, baking powder, and salt.

4. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2 minutes.

5. Add the granulated and dark brown sugars to the butter and continue to mix at medium-high speed until light and fluffy, about 2 minutes.

6. Add the vanilla and butter flavorings until combined .

7. Add in the eggs, one at a time, mixing well after each addition.

8. Add about one-third of your buttermilk, followed by one-third of the cream soda, and then one-third of the flour mixture.

9. Alternate adding the remaining buttermilk, cream soda, and flour in thirds until well-combined.

10. Evenly distribute the cupcake batter among your prepared baking pan and bake until a tester inserted in the center comes out clean, about 16-18 minutes, rotating the pan halfway through the baking time.  Cool the cupcakes on a cooling rack completely.

11. Pour the butterscotch ganache in an empty squeeze bottle.

12. Press the tip of the bottle into the center of the cupcakes and inject each cupcake with a small amount (about 1 tsp) butterscotch ganache.

For the butterscotch ganache:

1. In a heat-proof bowl. microwave the butterscotch chips in 30 second intervals until melted.

2. Whisk in the heavy cream, stirring until smooth.  Let cool.

For the butterscotch frosting:

1. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light, about 2 minutes.

2.  Add the cooled butterscotch ganache to the butter, mixing well.

3.  Add the vanilla, butter flavoring, and salt to the frosting and mix well to combine.

4. Decrease the mixer speed to low and slowly add in the powdered sugar, scraping down the sides of the bowl as necessary.

5. Add the milk/cream or additional powdered sugar as necessary.

6.  Pipe the frosting on the cupcakes as desired, drizzle with the butterscotch ganache.

Recipe from: The Curvy Carrot, Amy Bites

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8 thoughts on “Harry Potter Special: Butterbeer Cupcakes

  1. Pingback: Spooky Frankenstein Rice Krispie Treat Pops | Lolly's Sweet & Savory Treats

  2. These look amazing – ILY Harry Potter 😀
    A fitting way to celebrate!!!
    And thanks for joining my blog – I hope you enjoy it and I have subcribed to yours under another email 😀

    Cheers
    Choc Chip Uru

  3. Pingback: Top 11 Recipes from 2011 « Lolly's Sweet & Savory Treats

  4. I am a Harry Potter fan and this is so cool. I also did this recipe but I never thought of that design. So sad that this will be the last butterbeer cupcakes to bake for harry potter premiere.

  5. Pingback: Links: July 14 2011 | aforj

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