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.
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.
- 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
- 1 stick (114g) unsalted butter, softened
- ~2.5 cups icing sugar
- ½ cup butterscotch ganache (from above)
- 2 tsp. vanilla
- pinch of salt
- Beat butter in stand mixer until creamy.
- Add icing sugar and cooled butterscotch ganache, and mix thoroughly
- 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.