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
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.


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