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For my second Harry Potter post, we have Butterbeer Cupcakes! Butterbeer is the foamy, warming beverage Hogwarts students drink at the Three Broomsticks (and on one occasion, The Hog’s Head) pub in Hogsmeade.

Obviously there’s not an official butterbeer recipe, seeing as the drink didn’t exist until J.K. Rowling wrote about it.  Many have made their own versions of the drink, and there’s a general consensus on the flavors: butter, butterscotch and cream soda (and in some cases liquor.)  These ingredients seem to create what we all think butterbeer would taste like.  So this recipe includes all of them, except liquor.

And I saw the last movie this past weekend and got a little misty-eyed that it has finally come to an end!  So sad.

Butterscotch Ganache (this is what I imagine Felix Felicis, or liquid luck, to look like!)

Don’t they look like Halloween?!  Mental note…

Butterbeer Cupcakes

Makes 18 cupcakes.

Ingredients/Directions

For the cupcakes;

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp 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 tsp vanilla
  • 1 tsp butter flavoring
  • 1/2 cup buttermilk
  • 1/2 cup cream soda
  • Preheat oven to 350 degrees.
  • Line the bottom of cupcake tins with liners.
  • In a mixing bowl, mix together flour, baking powder, baking soda and salt and set aside.
  • In a different mixing bowl, cream butter until light and fluffy. Add sugars and beat until well combined. Beat in eggs (one at a time) and mix well after each addition, then mix in vanilla and butter flavoring.
  • Alternate adding buttermilk, cream soda and dry ingredients in batches until all ingredients are well incorporated.
  • Fill each cupcake liner 3/4 full and bake for 15-17 minutes until a tester toothpick is inserted into the center of cupcake and comes out cleanly. (For flat tops, I bake them at 350 for 7 minutes, turn it down to 275 and bake for the remaining amount of time.)
  • Cool cupcakes completely on a wire rack.

For the butterscotch ganache:

  • 1 11-oz. package butterscotch chips
  • 1 cup heavy cream
  • 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 completely to room temperature.
  • Pour ganache into a squeeze bottle and use tip of squeeze bottle to insert tip into center of cupcake and squeeze ganach into cupcake until filling begins to overflow. (I skipped this step.)

For the butterbeer frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup butterscotch genache
  • 1 tsp vanilla
  • 1 tsp butter flavoring
  • 1/8 tsp salt
  • 1 16-oz. package powdered sugar
  • splash of milk or cream (as needed)
  • Cream butter in a large bowl until fluffy.
  • Add in genache, 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 remaining butterscotch ganache.

(Recipe via amy bites.  Her recipe is also featured on mugglenet.com.)

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