Butterbeer Cupcakes
Though this is a blog about education...... Harry Potter is literature so it fits, right?
Butterbeer Cupcakes
Recipe adapted from Amy Bites
For the cupcakes:
2 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
3 large eggs
1-1/2 tsp vanilla
1 tsp butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
For the butterscotch ganache:
1 11-oz package butterscotch chips
3/4 cup heavy cream
For the buttercream frosting:
1/2 cup unsalted butter, at room temperature
1/3 cup butterscotch ganache
1 tsp vanilla
1 tsp butter flavoring
1/8 tsp salt
1 lb powdered sugar
Splash of cream (as needed)
- Preheat oven to 350 degrees and line cupcake tins with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, cream together butter and sugars until light and fluffly, about 2-3 minutes.
- Beat in eggs one at a time, scraping down the sides of the bowl between each.
- Add in vanilla and butter flavoring.
- Combine buttermilk and cream soda in a small bowl and alternate adding that combination with the flour mixture with the mixer on low, starting and ending with the flour.
- Fill cupcake liners 3/4 full and bake for 15-17 minutes, or until cake tester comes out clean. Cool completely on wire racks.
- For the butterscotch ganache, melt butterscotch chips and heavy cream together using a double boiler until completely smooth. Cool to room temperature to allow the ganache to slightly thicken.
- Fill a plastic squeeze bottle with the ganache, and insert tip into each cupcake, filling until the ganache starts to slightly overflow.
- For the frosting, cream butter in the bowl of an electric mixer until light and fluffy. Add ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar and allow it to come together for about 2 minutes. Add cream a tablespoon at a time until desired consistency is reached.
- Pipe frosting onto cupcakes with a large tip and drizzle leftover butterscotch ganache over each.
Recipe yields 18 cupcakes.
Butterbeer Cupcakes
Recipe adapted from Amy Bites
For the cupcakes:
2 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
3 large eggs
1-1/2 tsp vanilla
1 tsp butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
For the butterscotch ganache:
1 11-oz package butterscotch chips
3/4 cup heavy cream
For the buttercream frosting:
1/2 cup unsalted butter, at room temperature
1/3 cup butterscotch ganache
1 tsp vanilla
1 tsp butter flavoring
1/8 tsp salt
1 lb powdered sugar
Splash of cream (as needed)
- Preheat oven to 350 degrees and line cupcake tins with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, cream together butter and sugars until light and fluffly, about 2-3 minutes.
- Beat in eggs one at a time, scraping down the sides of the bowl between each.
- Add in vanilla and butter flavoring.
- Combine buttermilk and cream soda in a small bowl and alternate adding that combination with the flour mixture with the mixer on low, starting and ending with the flour.
- Fill cupcake liners 3/4 full and bake for 15-17 minutes, or until cake tester comes out clean. Cool completely on wire racks.
- For the butterscotch ganache, melt butterscotch chips and heavy cream together using a double boiler until completely smooth. Cool to room temperature to allow the ganache to slightly thicken.
- Fill a plastic squeeze bottle with the ganache, and insert tip into each cupcake, filling until the ganache starts to slightly overflow.
- For the frosting, cream butter in the bowl of an electric mixer until light and fluffy. Add ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar and allow it to come together for about 2 minutes. Add cream a tablespoon at a time until desired consistency is reached.
- Pipe frosting onto cupcakes with a large tip and drizzle leftover butterscotch ganache over each.
Recipe yields 18 cupcakes.
Home | DoInk.com
Another one!!! I am having an amazing time with free technology for teachers in 30 days! Keep it coming!
Home | DoInk.com
Home | DoInk.com
Kerpoof Studio
When I think of Club Penguin, Kidspiration, or Kid Pix I think of kids and creativity. They are all user friendly. Most of them are centered around a still picture or have games. This website has the same abilities but has an interesting addition. Kids can create videos, tell stories, draw pictures and much more. It's like Club Penguin in the respect that your activities earn you coins. Check it out!
Kerpoof Studio
Kerpoof Studio
Subscribe to:
Posts (Atom)
My Blog List
-
-
-
-
-
Secrets Vallarta Bay11 months ago
-
-
Inquiry Based Learning Final4 years ago
-
-
-
Can't blend, won't blend7 years ago
-
-
I'm Blogging Again10 years ago
-
-
Will You Do ONE THING?11 years ago
-
TGC AND RWP COMBINE FORCES12 years ago
-
Moving Day12 years ago
-
-
Finding My Voice13 years ago
-
-
Twittermorphosis14 years ago
-
-
-
Posts
