Butterbeer Cupcakes: Version 3

Roopa

I still had some leftover ingredients from the butterbeer cupcakes, so I decided to try yet another version. I used more cream soda in the cupcakes, and some clarified butter as well for a more potent buttery taste. I was lazy to make icing so I just topped them with some whipped cream (that also had clarifed butter). They taste excellent, but I can’t honestly say I taste a huge difference between these and the first version. I think the carbonation made them a little bit fluffier, but I couldn’t really taste the cream soda or the clarified butter.

Oh well. Still delicious. 

BROWN SUGAR CUPCAKES (~12 medium sized) 

INGREDIENTS

  • 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
  • ½ tbsp. apple cider vinegar
  • 1 tsp. clarified butter*
  • ½ cup minus 1 tbsp. cream soda

DIRECTIONS

  1. Preheat oven to 350F. Line cupcake tins with liners. 
  2. Whisk together flour, sugar, baking powder, baking soda, and salt. Set aside
  3. Cream butter, apple sauce, vanilla, vinegar, and clarified butter in stand mixer.
  4. Add flour mixture to butter mixture in three parts, alternating with cream soda. Start and end with flour mixture. Don’t overmix. 
  5. Fill liners ~2/3 high. Bake for 12 – 18 minutes, depending on liner size. 

*Clarified butter, also known as ghee, is sort of a staple in Indian households. For those who don’t know what it is, it’s basically reduced butter. Here is an online tutorial on making it. 

For the topping, I whipped together about ¾ cups of heavy cream, ½ tsp. clarified butter, ½ tsp. vanilla, and 2 tbsp. granulated sugar. I’m never terribly exact when making whipped cream, so I just add in however much seems right. You can definitely taste the clarified butter in the whipped cream, although the vanilla kind of overpowers it, so I would halve/remove the vanilla next time. 

I filled the cupcakes with the leftover butterscotch ganache from last week. The filling really takes these cupcakes to the next level. I know that I personally am often too lazy to fill cupcakes, but it’s really worth it with these ones. I think that the ganache is also the dominant flavour in these cupcakes, so small changes in the cupcake don’t really get noticed. 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s