BUTTERBEER CUPCAKES: VERSION 2
I still had some leftover butterscotch ganache and icing from yesterday, so I figured I’d try a slight variation on the cupcake. I used the exact same cupcake recipe from my first attempt at butterbeer cupcakes, but I replaced ¼ cup of milk with ¼ cup of cream soda. They rose pretty nicely, but I can’t say I felt a huge difference in the taste. If I used cream soda again, I would probably try replacing the milk altogether and see how that works. I also am not using butter extract, so that could be making a big difference as well.