Monday, September 12, 2011

Butterbeer Cupcakes

Butterbeer Cupcakes
I have admittedly been super-lax about baking and cooking these days. But every once and a while, I stumble upon some amazing recipes that I want to try, but I'm too lazy to make. Such is the case with the Butterbeer (yes, that's Harry Potter Butterbeer) cupcakes. When I stumbled upon it on, I just passed along the recipe to my friend Megan, and asked her to make me some.

Fortunately for me, she was excited to try them. And happened to have all the ingredients necessary! So today, she came over to my house and made me cupcakes.

As promised, these cupcakes are divine! They are seriously the best cupcakes I have ever tried. And it might have a lot to do with the fact that they are butterscotch flavoured....which I absolutely love. Luckily, Megan took her share away and I shared half of mine with some guys in the ward -- because I know I was tempted to eat them all.

I do not think that it is over the top to think that I will be dreaming of these things tonight!!

Butterbeer Cupcakes - from the Pastry Affair
Adapted from Amy Bites
Yields 18 cupcakes
Butterbeer Cupcakes
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.
Butterscotch Ganache
11 ounces (1 package) butterscotch chips
1 cup heavy cream
In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.
Butterscotch Buttercream
6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
Pinch of salt
3-3 1/2 cups powdered sugar
Splash of heavy cream (as needed)
In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).
To Assemble
Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.
Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.
Store in an airtight container at room temperature (that is, if they don't get devoured immediately).

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