Last month we went to the Deathly Hallows premiere…

23 Dec

Harry Potter fans do a lot of weird things. Some get tattoos of scars (or get real scars!) on their foreheads, others try to adopt the actors. Megan and I, we aren’t that crazy. We just stand in line for the movies for hours.

This year we decided to try out a neat recipe we found: Butterbeer cupcakes! from Amy Bites


Now, if there is one thing that Harry Potter has taught us is the importance of friends, so we had a couple of ours with us to help us with these! Sonia was back in the kitchen with us and Jeff joined us for the first time. 😀

Yum yum yum, Jeff.

Makes 18
For the cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream

For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.

Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.


Because we were going with a large group, we wanted to double the recipe. Instead of making just 36, we got 48!
We also had a lot of ganache left over- we most likely could have gotten away with not doubling that part of the recipe at all.

In addition, we would have run out of frosting if we had piped it on to all of the cupcakes. We only just had enough for all of them, and we just used knives on the majority of the cupcakes. If you want to pipe the frosting on to all of yours, I would recommend doubling the frosting part of the recipe.

Everyone that we went to see the movie with thought they were delicious definitely a hit!


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