Butterbeer Cupcakes Recipe 465 Recipes

BUTTERBEER CUPCAKES

Steps:

• 1. Preheat oven to 350 and set-up a cupcake pan with cupcake liners.
• 2. Sift together flour, baking powder, baking soda, and salt in a bowl; set aside.
• 3. In a separate bowl, using a mixer, beat butter and brown sugar until it is creamed together. Add the eggs one at a time, beat some more after every one. Add vanilla and butter flavoring and beat until well incorporated.
• 4. This is a good method to make the cupcakes turn out fluffy. Have at your side the buttermilk and cream soda ready to go...
• 5. Fold in 1/3 of the flour mixture. Then fold in buttermilk.
• 6. Fold in 1/3 more of the flour mixture, then fold in the cream soda. Finally, fold in the remaining 1/3 of the flour mixture.
• 7. Spoon mixture into cupcake liners; fill them just over 3/4 full. Bake about 18 minutes, or until cupcakes are springy, and toothpick from center comes out clean. Transfer cupcakes out of pan and let them cool completely.
• 8. Now make your ganache: In a saucepan on low heat, melt the butterscotch chips and heavy whipping cream, stirring occasionally. When it is all melted, pour mixture into another container, and place somewhere out of the way to cool it (like in the fridge).
• 9. Now make your butterscotch buttercream: In a mixing bowl, beat together all ingredients except for powdered sugar. Slowly add in powdered sugar and taste. If it is sweet enough for you, then stop adding more sugar!
• 10. When ready to decorate cupcakes, use whatever pastry filler you have, or if you don't have one (like me), spoon buttercream into a ziplock baggie and cut off the tip.
• 11. Decorate cupcake with buttercream, and drizzle with the ganache. The ganache is so tasty... go ahead and drizzle on a LOT! lol. You will have leftover ganache... store it for more cupcakes, or as a fruit dip, or drizzle into coffee.

BUTTERBEER CUPCAKES

Steps:

• 1. FOR CUPCAKES: Preheat oven to 350 degrees. Line a cupcake tin with baking cups.
• 2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• 3. In a large mixing bowl, beat together the butter and brown sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and butter flavorings.
• 4. FOLD in 1/3 of flour mixture, then the buttermilk, 1/3 of the flour mixture, then the cream soda, then the remaining flour mixture.(Folding in these ingredients will prevent over-mixing and result in a fluffier, less dense cupcake.)
• 5. Fill cupcake liners 3/4 of the way full (I used a large scoop for this) and bake 15-18 minute, or until the cupcakes are golden and spring back when touched. COOL COMPLETELY before adding ganache and frosting.
• 6. FOR GANACHE:While cupcakes are baking, in a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring constantly till smooth. Remove from heat and let cool to room temperature before using.
• 7. FOR FROSTING:In a large mixing bowl, beat the butter till light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring and salt. Slowly add 2 cups of confectioners' sugar, then tablespoon of heavy cream. Add additional confectioners' sugar to desired consistency (you may not need all 3 1/2 cups).
• 8. TO ASSEMBLE: Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into each cupcake and fill until it starts to overflow. Fill pastry bag with frosting and pipe onto top of each cupcake. Drizzle ganache over each. You can use remainder of ganache for ice cream topping.