July 12, 2011

A new love affair...

With cupcakes...I have never been much of a cake person...and sorry for those of you who do read my blog, but this week is like a Harry Potter special. I came across a butterbeer cupcake recipe (for those of you not familiar with Harry Potter, it basically consists of butter flavoring, cream soda, and lots of sugar). So while we are watching all seven movies before the last and final one this Thursday, we decided we needed an awesome refreshment to satisfy us while we watched our favorite silver screen hero. Also, here are the other pictures of us making our shirts...and Rufio while he sat neglected as we ate our cupcakes...


For those of you interested in the recipe, here it is:
Butterbeer Cupcakes
Recipe adapted from Amy Bites

For the 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

For the butterscotch ganache:
1 11-oz package butterscotch chips
3/4 cup heavy cream

For the 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)

- 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.

- For the butterscotch ganache, 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.

- 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.

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