Butterbeer Cupcakes

We have been fascinated with this drink ever since we read that it was available at Universal. With the opening of Harry Potter World we planned a trip last year and had the joys of purchasing several cups, mugs whatever you call it of this butterscotch, cream soda bliss. Nothing else compares to walking around Harry Potter world, hearing my husband laugh like a little boy and enjoying a nice cool butterbeer in 90+ degree heat. We could have easily spent most of our vacation budget on this drink alone. This drink is worth the trip alone, that should tell you something.

Take a trip down there at least once and enjoy the rides and make sure to have butterbeer in your budget. Think $50 or more if you like butterscotch and cream soda. It is a fabulous addition to the whole Harry Potter experience.

You can read about our adventures here

Now back to the cupcakes...

I have to admit that even though these are very delicious, I really didn't think butterbeer. I don't know if my brain could relate the drink being in cupcake form or what so I can't say they are a true representation of butterbeer but they were wonderful butterscotch cupcakes. I would make them again and probably call them, Triple Butterscotch Cupcakes or something unoriginal like that.

Butterbeer Cupcakes
Recipe adapted from Sweet Tooth

Cupcakes:
2 cups flour
1.5 teaspoon baking powder
1/2 teapoonp baking soda
1/4 teaspoon salt
1/2 cup unsalted room temperature butter
1/2 cup sugar
1/2 cup dark brown sugar
3 large eggs
1.5 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

Preheat the oven to 350 degrees and prepare your cupcake pan(s. In a bowl, whisk all of the dry ingredients together and set aside. Using a mixer, cream together the butter and sugars. Beat the eggs in one at a time or be like me and just toss them all in making sure they are fully incorporated. Scrap down the sides of the bowl and then add the butter and vanilla flavoring. At this time you should combine and cream soda and buttermilk together. Start adding the dry ingredients with the buttermilk/cream soda mixture, starting and ending with the dry ingredients. Fill your cupcake pan and bake for 15-17 minutes. I did my first batch for 15 minutes and they were perfect but my second batch I had to keep them in the oven a little longer. Place the cupcakes on a cooling rack and start on the ganache and buttercream.

Butterscotch ganache:
1 package of butterscotch chips (11 oz)
3/4 cup heavy whipping cream

Using a double boiler, melt the chips and cream together until smooth. Let the mixture cool to room temperature. I didn't have a squeeze bottle so I just kept my ganache in the bowl.

Frosting:
1/2 cup unsalted room temperature butter
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 tsp salt
l pound of powdered sugar or roughly 4 cups (I think - I just add until it is the right consistency)
Heavy cream or milk, use as needed

Using an electric mixer, cream the butter and then add the ganache, flavorings and salt. Turn the mixer to the lowest setting and slowly add the powdered sugar. Keep mixing until the powdered sugar is combined. If the buttercream isn't nice and smooth you can add the cream, a little at a time until you get the consistency that you like.

I used the cone method (cut out a cone shape from the middle of the cupcake) to fill the cupcakes with the butterscotch ganache. I piped a buttercream swirl on top and drizzled the ganache on top. I let my ganache firm up and then didn't get a good drizzle so be prepared to warm up your ganache again at this step.

A lot of work but worth it.