Gluten-free Butterbeer Cake

Roopa

It’s my birthday today! Yay!!! In honour of turning a quarter century, I decided to bake myself a butterbeer cake because butterscotch = amazing. I used Betty Crocker gluten free cake mix and made myself a mini cake, and used the remnant icing to make cupcakes. I based it off of these butterbeer cupcakes that I’ve made before that turned out amazingly well. I really didn’t love the cake mix – I found it to be pretty gritty and mediocre – but to be perfectly honest, you kind of lower your standards for gluten free items. 

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I wanted to keep the cupcakes egg free, so I used a box of Betty Crocker yellow cake mix and added about 280 mL of cream soda to it (instead of eggs + oil + water) and some vanilla. I then followed the standard directions and baked it. 

BUTTERSCOTCH GANACHE

INGREDIENTS

  • 1 cup butterscotch chips
  • ½ cup heavy cream

DIRECTIONS

  1. Melt butterscotch chips and cream in a saucepan over medium heat.
  2. Stir constantly until mixture is smooth, and remove from heat.
  3. Allow to cool

BUTTERSCOTCH FROSTING

INGREDIENTS

  • 1 stick (114g) unsalted butter, softened
  • ~2.5 cups icing sugar
  • ½ cup butterscotch ganache (from above)
  • 2 tsp. vanilla
  • pinch of salt

DIRECTIONS

  1. Beat butter in stand mixer until creamy.
  2. Add icing sugar and cooled butterscotch ganache, and mix thoroughly
  3. Add in vanilla and salt, and mix until smooth.

I cut out the insides of the cake and cupcakes and filled it with ganache. I then iced everything, covered the cake with whipping cream, and drizzled more ganache on top. 

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