If you want Butterbeer...
You have to go here...
If you want Cauldron Cakes...
You have to go here...
But, if you want to make Butterbeer Cupcakes...
You have come to the right place!
I have tried a "Harry Potter Butterbeer Cupcake"
before, but it didn't scream "Butterbeer" at all. So, I have turned to the internet for inspiration in making my own "Harry Butterbeer Cupcake" and I found a recipe that sounds like it will do the trick and doesn't need remade at all! The recipe is from
Amybites: Sunday Sweets: Butterbeer Cupcakes.
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.
(*I actually skipped making the ganache and used butterscotch found in the ice cream section at my local grocer.)
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I decided to make homemade dark chocolate frogs for the top of my Harry Potter Cupcakes.
Chocolate frogs began appearing in the first movie "Harry Potter and the Sorcerer's Stone" on the Hogwarts Express. Each came in a fancy box with there own trading card and the frog would hop around and act like an actual frog!
These cupcakes were a hit with everyone!
The cupcake was moist and the butterscotch inside was awesome! The frosting drizzled with butterscotch tasted great too!
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| I actually knit this Slytherin scarf around the time of the 4th movie, according to the actual movie specifications, so this thing was 9ft long, I believe! I intended to make all of the scarves, but this one took so long, I never got around to it! |
In case you are wondering...
Now everyone...grab your cupcake and enjoy the finale:
Be sure to visit:
These cupcakes are shared at:
