Sunday, 20 January 2013
Dave and I reunited with with some of our karate friends this weekend and as per tradition, I baked something to bring along. Our one friend has never watched or read Harry Potter (I know right?!) so we are slowly educating her in all things HP. So butterbeer cupcakes were an obvious choice. Now when I was reading the books I had no idea what butterbeer was actually supposed to taste like but apparently its a mix between cream soda and butterscotch. Delicious! Some may even say magical. No? Well trust me, they're amazing (so amazing my Dad ate 2 and he's not a dessert person)
Butterbeer Cupcakes adapted from here
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 (I couldn't find this so I just added more vanilla)
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 (if you have it).
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 (this makes a lot of extra, but it tastes amazing on icecream or waffles)
11 ounces (1 package) butterscotch chips
3/4 cup heavy cream
Pour the chips and cream into a little pot and cook everything on medium-low heat until it all comes together like a syrup. Don't boil it though!
1/2 cup unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
Pinch of salt
2-3 1/2 cups powdered sugar
1/2 cup heavy cream
In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 2 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved. Whip that baby up!
The original recipe says to inject the cupcakes with the ganache but in my opinion that would have been waaaaay too sweet, so I skipped that step. I simply frosted the cupcakes with the buttercream and then drizzled the ganache on top. So good.