Wednesday, March 8, 2017

Butterbeer Cupcakes

Butterbeer Cupcakes
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 

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