Mmmmmm.....Butterbeer.

For those of you that are Harry Potter fans, you will understand wondering for many many years what exactly butterbeer tastes like.  For those of you that are not Harry Potter fans, these can just be a yummy treat for you. :-)

Recently I was invited to a Harry Potter party where Butterbeer cupcakes were going to be served.  Sadly, I couldn't make it to the party, but the hostess was kind enough to put a link to the recipe for Butterbeer Cuppies on her blog.  So today, since we are going to a Memorial Day party, I decided to embark on a cuppie making adventure.  This is very interesting to do with 2 mess monsters that have very curious hands and mouths, but I think they turned out ok.  Hopefully those that will be consuming them this evening will agree.

I didn't take any photos of making the batter or putting ingredients into the mixer.  Not because it is silly to do so, but because I am pregnant, have 2 mess monsters and my brain is gone, I simply forget to do so.  Plus, I work at a cupcakery, so photo taking has never really been included in the batter making process.  Anyway, I made the butterscotch ganache last night and let it sit out, covered, until this morning.  To make a long story short, I made the batter and baked it and ended up with these beautiful cuppies.

Now, the wonderful butterscotch ganache, that you really just want to squirt straight into your mouth goes into the middle of the cuppies.  I do not have the tools to do it the same way we do at work, so I used a paring knife and cut a little hole out of the middle of each one.

This works rather well and then you can stuff as much or as little filling into these babies as your little heart desires. ;-)

I filled them to the brim and then put in a little extra after the filling had settled in a little bit.  I made the frosting for these while the cuppies were baking and whipped it until it was nice and fluffy.  To be perfectly honest, buttercream is not my frosting of choice, but when it is whipped into a airy fluffy cloud it is definitely better.  I frosted these little bad boys with a ziploc bag that had a hole cut in the corner.  My goal is to get some decorating tips so that the frosting turns out a little nicer shaped and maybe not quite so crooked, but for today's purposes, the baggie worked.

After frosting them, you drizzle some of that delightful butterscotch ganache over the top and that is where the recipe stops.  I took it a step further, to challenge myself a bit, and made one more little decoration for the top.

I melted some butterscotch chips, put the molten concoction in a squeeze bottle and drizzled little swirlies and checkerboards onto wax paper.  For alittle extra pizazz I sprinkled some edible disco dust to give just a little sparkle.  Lesson numero uno: These don't set up so well when it is a very warm muggy day and you don't have the air conditioner on.  I know, I know, it seems like cooking for dummies lesson 1, but again, prego and dos mess monsters. ;-)  Thankfully, deep freezes help a lot in these circumstances.  I stuck these cute little butterscotch messes on top of the cuppies and if I do say so myself, I can't wait to give one a try.  They may not taste like Butterbeer when all is said and done, but they will be a little bit of butterscotch heaven, and that in itself is a fantastic thing to be. :-)  Happy Baking!  (recipe is below photos)  Just one more little note, I did makes a double batch of the buttercream frosting.  One batch would not have been quite enough.

Butterbeer Cupcakes


Makes 18

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For the cupcakes:

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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

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For the ganache:

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1 11-oz. package butterscotch chips

1 cup heavy cream

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For the buttercream frosting:

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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)

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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.

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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.

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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.

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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.