Butterbeer Cupcakes
These cupcakes go out to all the Harry Potter Fans out there!
More than a decade is coming to a close. In June of 1997 the first Harry Potter book [Harry Potter and the Sorcerer’s Stone] was released and a Nation (world) was hooked.. we read the books, we hurt and laughed with the characters, we bought/devoured/shared the books, we loved hearing the ‘rags to riches’ story of the author, & were thrilled movies when the first movie was released in 2001 (and compared every detail of the movie with the book). This month – an era draws to a close (or at least becomes a complete package for future generations. The final installment of the last Harry Potter Movie [Harry Potter and the Deathly Hallows] comes out next week!
For my birthday a few months back – I went to NYC with my Mom, 2nd Mom, & two youngest “siblings”. We headed into the FREE Teacher Preview Day of Discovery Times Square: Harry Potter (as well as visiting Toys R Us, the Disney Store, and getting great pizza @ John’s – but I digress). It was an awesome day and the Harry Potter exhibit was pretty cool, I enjoyed checking out all the details that went into every prop and costume on display (kinda like a Potter Museum!).
Well, after visiting the exhibit and being totally stoked for the final installment in the series, I noticed that Erica (over at Erica’s Sweet Tooth) had posted these Butterbeer Cupcakes, which I immediately knew I had to make for my dear friend, co-worker, and self-proclaimed Harry Potter addict: Jolene. Happy Harry Potter celebration to Jolene & everyone else out there!
Enjoy these cupcakes as you curl up with a good book, or head out to watch the last movie, or make a batch and have a Harry Potter Movie Marathon with your friends.
While you are enjoying these cupcakes, don’t be afraid to try this Warm Butterbeer OR a (alcohol included) Butterbeer Cocktail: 1/2 can cream soda, 1 shot butterscotch schnapps, and a 1/4 t of that butter flavored powder – ENJOY!!
Butterbeer Cupcakes
Cupcakes
- 2 cups flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 3 large eggs
- 1-1/2 tsp vanilla
- 1 tsp butter flavoring
- 1/2 cup buttermilk
- 1/2 cup cream soda
Preheat oven to 350 degrees and line cupcake tins with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer, cream together butter and sugars until light and fluffly, about 2-3 minutes. Beat in eggs one at a time, scraping down the sides of the bowl between each. Add in vanilla and butter flavoring.
Combine buttermilk and cream soda in a small bowl and alternate adding that combination with the flour mixture with the mixer on low, starting and ending with the flour.
Fill cupcake liners 3/4 full and bake for 15-17 minutes, or until cake tester comes out clean. Cool completely on wire racks.
Butterscotch Ganache
- 1 11-oz package butterscotch chips
- 3/4 cup heavy cream
Melt butterscotch chips and heavy cream together using a double boiler until completely smooth. Cool to room temperature to allow the ganache to slightly thicken. Fill a plastic squeeze bottle with the ganache, and insert tip into each cupcake, filling until the ganache starts to slightly overflow.
Buttercream Frosting
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup butterscotch ganache
- 1 tsp vanilla
- 1 tsp butter flavoring
- 1/8 tsp salt
- 1 lb powdered sugar
- Splash of cream (as needed)
For the frosting, cream butter in the bowl of an electric mixer until light and fluffy. Add ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar and allow it to come together for about 2 minutes. Add cream a tablespoon at a time until desired consistency is reached. Pipe frosting onto cupcakes with a large tip and drizzle leftover butterscotch ganache over each.
Recipe yields 18 cupcakes.
And I leave you with this question… what Movies or Books are a Pop-Culture Phenomenon in your life!?