Thursday, July 30, 2015

Happy Birthday, Harry!

I'm a pretty big nerd. Ever since I was a little girl, books have made me so happy. I only read the Harry Potter books for the first time a few years ago but I fell in love. Since Harry Potter's 35th birthday is July 31st, and it is already the 31st in London, I decided to try and make this butterbeer cupcake recipe.

It took quite some time because I had to wait for the ganache to cool. I recommend you make the ganache before anything so it will be nice and cool by the time the cupcakes and frosting are ready. This was the first time I had to put anything inside a cupcake and I am happy to report that the squeeze bottle worked really well.  I also had to concoct a double broiler and am happy I did not somehow blow up my bowl.

The recipe made 18 cupcakes. I carefully frosted them using a ziploc bag with the tip cut off so some looked prettier than others. I wasn't quite sure what to expect when I first tasted them but they blew me away! They are a-m-a-z-i-n-g! They might be better than my cinnamon roll cake and I am basically world famous for that, lol. 

Butterbeer Cupcakes
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
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For the ganache:
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1 11-oz. package butterscotch chips
1 cup heavy cream
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For the buttercream frosting:
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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)
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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.
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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.
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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.
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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.



Lizett

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