Food & Deserts

Food & Deserts – Butterbeer Cupcakes

Recipe from Pasty Affair

The Start of September means autumn season has arrived. It makes me think of the warm colors of autumn and deserts. With the holiday season creeping up one more. I had to take a closer look at some favorite recipes that are inspired by Hogwarts.

There is so much to choose from so I narrowed it down to deserts I would eat. There are some deserts that I do not eat simple because I dislike them or can not eat due to any allergies. Keeping the season in mind as well as a little bit of Halloween early on. I chose my first two delicious deserts to talk about that I found from Pasty Affair.

The first desert I chose is a favorite among fans and that is Butterbeer Cupcakes. With ingredients like brown sugar, cream, and yummy buttery flavors I can just feel my taste buds wanting to buy some and skip the baking part. However those who love to bake here is the complete recipe. Gluten free and vegan recipes included in the links.

Butterbeer Cupcakes Ingredients 

  • 2 cups of flour
  • 1 1/2 teaspoons of baking powder
  • 1 1/2 teaspoons of baking soda
  • Pinch of salt
  • 1/2 cup (1 stick) of unsalted butter
  • 1 cup of dark brown sugar
  • 3 large eggs
  • 2 teaspoons of vanilla extract 
  • 1 teaspoon of butter flavoring
  •  1/2 cup of buttermilk
  • 1/2 cup of cream soda

Butterbeer Cupcakes Recipe

  • Reheat the oven to 350°F (174°C)
  • Line the cupcake in with cupcake cups (optional)
  • In a large bowl, add the butter, brown sugar, eggs, and vanilla extract. Remember to add the eggs one by one after mixing each time until the ingredients are light and fluffy.
  • In a medium bowl, add the flour, backing soda & powder, and pitch of salt.
  • Fold in 1/3 of the flour mixture, buttermilk, 1/3 of the flour mixture again, cream soda and lastly if any flour mixture left. Fill in the cupcake cups (if placed any) 1/3 filled in the cupcake tin. The cupcakes must bake between 15 to 18 minutes or until golden brown.
  • To add the frosting the cupcake must cool down some first.

Butterbeer Cupcakes Butterscotch Ganache

  • 11 ounces (1 package) of butterscotch chips
  • 1 cup of heavy cream
  • Melt both ingredients in a small saucepan on medium heat and stir until smooth. Set it aside to cool down.

Butterbeer Cupcakes Butterscotch Buttercream

  • 6 tablespoons of unsalted butter
  • 1/4 cup of ganache (above ingredients)
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of butter flavoring
  • Pinch of salt
  • 3-3 1/2 cups of powdered sugar
  • Splash of heavy cream
  • In a large mixing bowl, beat the butter until light and fluffy. Add in all the other wet and dry ingredients. Mix the powdered sugar for about 2-3 minutes and add heavy cream about one tablespoon of heavy cream or more if you so desire.
  • Lastly the final step is to assemble the cupcakes. Fill in the cupcakes with the butterscotch ganache and pipe the butterscotch cream on top. Extra cupcake décor can be added to such as chocolate sprinkles but that’s just me because I happen to really love chocolate.

Gluten Free Butterscotch Cupcakes
Vegan Gluten Free Butterscotch Cupcakes

 

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