Butterbeer Cupcakes
From Feast of Creathorne
by Erin "Tazzia" Pils-Martin
From Feast of Creathorne
by Erin "Tazzia" Pils-Martin
Adapted from Amy Bites
Actual cupcakes were eaten before camera was available. These are a stand in. |
- 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.
Original Recipe