Butterbeer Cupcakes!

What better dessert to accompany your warm glass of frothy Butterbeer than with Butterbeer Cupcakes!? I know, it is definitely a pretty unhealthy combination, but it is okay to splurge every now and then.  Besides, I'm still celebrating the release of the last Harry Potter film as you can see in my Harry Potter tribute post.

Now, as with the Butterbeer recipes, I definitely had to do some research on finding the perfect butterbeer cupcake recipe! Once again, I could not decide, and narrowed it down to my two favorite recipes thanks to Yummly and MuggleNet.  Both recipes are very sweet, but I cannot pick a favorite.  I actually think that I may try combining the cupcake from MuggleNet with the frosting from yummly in order to get the best of both worlds!

Butterbeer Cupcakes

Recipe #1 (adapted from Yummly)

Ingredients:

-2 cups flour

-1 1/2 teaspoons baking powder

-1/2 teaspoon baking soda

-1/2 cup (1 stick) butter, unsalted

-1/2 cup sugar

-1/2 cup brown sugar, packed

-3 eggs

-1/2 cup milk

-1/2 cup cream soda

-2 tablespoons butterscotch topping

-1 teaspoon vanilla

Frosting:

-1/2 cup (1 stick) butter, unsalted

-1/3 cup butterscotch topping, plus extra for drizzling

-1 tablespoon cream soda

-1 16 oz package of confectionary sugar

Directions:

Preheat the oven to 350 degrees F and line cupcake tins with cupcake wrappers. 

In a bowl, sift together the dry ingredients and set aside.  In a separate bowl, cream together the butter and the sugars.  Beat in the eggs one at a time.  Once the eggs are well incorporated, add in the milk, cream soda, vanilla, and butterscotch.  Pour the mixture into the cupcake tins and bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool on a rack.

Meanwhile, prepare the frosting.  Cream the butter and add the butterscotch and cream soda.  Sift in the confectionary sugar until well combined.  Frost the cupcakes and drizzle with butterscotch topping!

Recipe #2 (adapted from MuggleNet)

Ingredients:

-2 cups flour

-1 1/2 teaspoons baking powder

-1/2 teaspoon baking soda

-1/4 teaspoon salt

-1/2 cup (1 stick) unsalted butter

-1/2 cup sugar

-1/2 cup dark brown sugar, packed

-3 large eggs

-1 1/2 teaspoons vanilla

-1 teaspoon butter flavoring

-1/2 cup buttermilk

-1/2 cup cream soda

Ganache:

-1 12oz package butterscotch chips

-1 cup heavy cream

Frosting:

-1/2 cup (1 stick) unsalted butter

-1/3 cup butterscotch ganache

-1 teaspoon vanilla

-1 teaspoon butter flavoring

-1/8 teaspoon salt

-1 16 oz bag of confectionary sugar

-Splash of milk as needed

Directions:

Preheat oven to 350 degrees F and line a cupcake tin with cupcake wrappers. 

In a bowl, sift together the flour, baking powder, baking soda, and salt.  Set aside. 

In a separate bowl, cream the butter until light and fluffy. Add the sugar and brown sugar until combined.  One at a time, beat in the eggs, then add the vanilla and butter flavoring. 

Alternate adding in the buttermilk, cream soda, and flour mixture into the egg mixture, until everything is well combined. Then, pour the mixture into the cupcake liners.  Bake for 15-18 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.  Allow cupcakes to cool on a rack. 

Meanwhile, prepare the butterscotch ganache.  In a saucepan, heat the heavy cream until it just boils.  Place the butterscotch chips in a bowl, and pour the hot cream over the chips.  Whisk until the chips melt and the ingredients are combined. Set aside. 

To make the frosting, cream the butter, and add in all of the wet ingredients until combined.  Sift in the powdered sugar until it is completely incorporated.  Add a tablespoon of milk if needed to loosen up the frosting to the consistency you want.  

Finally, frost the cupcakes and then drizzle the remaining ganache over the top.  

Both of these recipes go extremely well with Butterbeer! I was actually quite pleased how well the flavors matched one another.  Enjoy! 

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