But with all that aside, as soon as I started doing the monthly cupcakes, I knew I had to make special ones for the last movie. And I figured, what would be more Harry Potter-ish than butterbeer cupcakes? Yeah, I could've just made the drink and called it a day, but c'mon, it's me. Cupcakes are always inevitable.
Unfortunately, I haven't gone to Harry Potter World yet, so my friend and I decided to try and make some of our own. We found a recipe here and set out to make this magical concoction. To be honest though, when we first started preparing the drink, it was a little off-putting. So much sugar and cream and butter... it was a little much for a girl who enjoys her bittersweets to take. And what I'm about to say next is probably going to make a lot of Potter fans hate me, but I really did not enjoy the butterbeer. Okay, that's a lie. I enjoyed the first few sips, but after that, the sweetness of the drink just kind of coated my mouth in a very unpleasant way. Now, I'm not saying that I won't ever drink butterbeer again... I mean, when I finally go to Harry Potter world, best believe that I'll be in line for one of their souvenir steins. But until then, I think I can do without.
So for the cupcakes, I tried my best to keep that butterbeer flavor but minus all the extra sweetness. If I made them again, I think I would've added a tsp of butter flavoring to the cake, but other than that, I'm pretty happy with what came out. If you want something a little sweeter, you can always make extra butterscotch sauce and fill the cupcakes with it.
Anyway, hope you all enjoy the cupcakes!
The Ingredients (makes 2 dozen):
For the cupcakes:
-3 1/2 cups flour
-1 tbsp baking powder
-1/2 tsp salt
-1/2 tsp salt
-1 cup unsalted butter, room temperature
-1/2 cup sugar
-1/2 cup brown sugar, packed
-2 tbsp vegetable oil
-4 eggs
-1/2 tsp vanilla extract
-1/2 cup milk
-1/2 cup cream soda
For the butterscotch sauce:
-1 cup of butterscotch chips
-1/3 cup heavy cream
-4 eggs
-1/2 tsp vanilla extract
-1/2 cup milk
-1/2 cup cream soda
For the butterscotch sauce:
-1 cup of butterscotch chips
-1/3 cup heavy cream
For the frosting:
-1 cup unsalted butter, softened
-1 cup vegetable shortening
-1 cup butterscotch sauce, or to taste
The Directions:
1. Preheat your oven to 350 degrees Fahrenheit and line your cupcake pans.
2. In a large bowl, sift together the flour, baking powder and salt. Set aside.
3. In a mixing bowl, beat the butter, sugar and brown sugar until the butter is fluffy and everything is combined.
4. Add the eggs one a time, mixing until each one is just incorporated. Then add the vanilla and oil and mix well. In a separate bowl/cup, combine the cream soda and milk.
5. Add 1/3 of the dry mixture to the wet and mix until just combined. Then add half the cream soda and milk, mixing well, then another 1/3 of the dry, the second half of the soda/milk, and then the remaining flour. Make sure to scrape after each dry addition to ensure that everything gets mixed in.
6. Fill cupcake liners between 1/2 to 2/3 of the way up and bake for about 15 to 17 minutes, or until a toothpick in the center comes out clean. Allow to cool completely.
7. Combine the butterscotch chips and heavy cream in a metal bowl over a pot of simmering water and stir until smooth. Put aside to cool. If you don't feel like making your own butterscotch sauce, you can always grab a jar of it at the grocery store. I won't judge!
8. Whip the butter and shortening together until combined and fluffy.
9. Add the butterscotch sauce, 1/2 cup at a time, beating until well combined. Make sure you scrape the bottom of the bowl or some of the butterscotch will just sink to the bottom. Frost cupcakes.
10. Consume and enjoy!
-1 cup unsalted butter, softened
-1 cup vegetable shortening
-1 cup butterscotch sauce, or to taste
The Directions:
1. Preheat your oven to 350 degrees Fahrenheit and line your cupcake pans.
2. In a large bowl, sift together the flour, baking powder and salt. Set aside.
3. In a mixing bowl, beat the butter, sugar and brown sugar until the butter is fluffy and everything is combined.
4. Add the eggs one a time, mixing until each one is just incorporated. Then add the vanilla and oil and mix well. In a separate bowl/cup, combine the cream soda and milk.
5. Add 1/3 of the dry mixture to the wet and mix until just combined. Then add half the cream soda and milk, mixing well, then another 1/3 of the dry, the second half of the soda/milk, and then the remaining flour. Make sure to scrape after each dry addition to ensure that everything gets mixed in.
6. Fill cupcake liners between 1/2 to 2/3 of the way up and bake for about 15 to 17 minutes, or until a toothpick in the center comes out clean. Allow to cool completely.
7. Combine the butterscotch chips and heavy cream in a metal bowl over a pot of simmering water and stir until smooth. Put aside to cool. If you don't feel like making your own butterscotch sauce, you can always grab a jar of it at the grocery store. I won't judge!
8. Whip the butter and shortening together until combined and fluffy.
9. Add the butterscotch sauce, 1/2 cup at a time, beating until well combined. Make sure you scrape the bottom of the bowl or some of the butterscotch will just sink to the bottom. Frost cupcakes.
10. Consume and enjoy!
