To understate it, I am a little bit of a Harry Potter fan. I have read the books countless times, and always get sad about two things: I don’t go to Hogwarts, and I don’t have butterbeer. Apparently they actually sell butterbeer these days, but Canada is kind of far from Harry Potter World. I went with the next best option, and attempted butterbeer cupcakes! To be perfectly honest, they are more butterscotch cupcakes than butterbeer, but I’m building my way up; I’m trying to tinker and make up a cupcake, so I don’t want to change too many things at once.
I adapted part of the recipe from Pastry Affair (which I think was adapted from Amy Bites) and adapted the cupcake from my favourite vanilla recipe. I used brown sugar and butter to get a caramelly cupcake, and next time I’m going to play around with cream soda. I don’t have any butter extract, nor do I entirely know where to procure any, so we’ll see how that goes! I’ve never technically had butterbeer and don’t know what it should actually taste like, but these are quite good. I wasn’t ecstatic about the icing at first, but I think the combination of the three elements is definitely better than any of them individually. Overall, it worked out pretty well. I’m going to make Alana taste test them too, since we’re both in search of an excellent butterbeer cupcake!
BROWN SUGAR CUPCAKES (~11 medium sized)
- ½ tbsp. apple cider vinegar
- ½ cup minus 1 tbsp. milk
- 7/8 cup flour
- ½ cup packed brown sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 28 g butter, melted
- 2 tbsp. apple sauce
- 1 tbsp. vanilla
- Preheat oven to 350F. Line cupcake tins with liners.
- Mix vinegar with milk and set aside.
- Whisk together flour, sugar, baking powder, baking soda, and salt
- Mix milk and vinegar mixture with butter, apple sauce, and vanilla
- Combine wet and dry ingredients. Don’t overmix.
- Fill liners ~2/3 high. Bake for 12 – 18 minutes, depending on liner size.
- 1 cup butterscotch chips
- ½ cup heavy cream
- Melt butterscotch chips and cream in a saucepan over medium heat.
- Stir constantly until mixture is smooth, and remove from heat.
- Allow to cool
- ½ stick (57g) unsalted butter, softened
- 2 cups icing sugar
- ¼ cup butterscotch ganache (from above)
- 1 tsp. vanilla
- pinch of salt
- 1 tbsp. cream
- Beat butter in stand mixer until creamy.
- Add icing sugar and cooled butterscotch ganache, and mix thoroughly.*
- Add in vanilla, salt, and cream, and mix until smooth.**
* I was impatient and just mixed the butter and icing sugar while waiting for the ganache to cool. It forms a powdery mixture, which goes smooth as soon as you add the ganache.
**You can use milk instead of cream, and more or less as needed.
- Using a filling tip, pipe ganache into each cupcake until it starts overflowing.*
- Pipe frosting onto cupcakes.
- Drizzle ganache over top of frosting (I used a small pyrex measuring cup with a spout, and it worked really well.)
*Maybe I just didn’t let it cool enough, but this did not work very well for me. The ganache was really messy and I was having issues with it, so patience would probably be an asset here. Or having a squeezy bottle.