Butterbeer Harry Potter Mini Cupcakes


I made these for a Harry Potter-themed party recently and accompanied them with a “sorting hat” fortune teller (aka cootie catcher), and they were a huge hit! Fun and incredibly moist and tasty.


Recipe adapted from Sugar and Soul.

This recipe is: vegetarian

Ingredients:

For the cupcakes:

  • 2 cups flour (I used white whole wheat)
  • 1 cup light brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 tsp imitation butter extract
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • ½ cup cream soda
  • 1 cup Heath Toffee Bits (“Bits o’ Brickle”, not the ones with chocolate)

For the sauce:

  • ¾ cup butterscotch chips
  • ½ cup heavy cream

For the frosting:

  • 2 cups heavy cream
  • ⅓ cup butterscotch instant pudding mix, dry
  • ½ cup confectioners’ sugar
  • 3 tsp imitation butter extract

For assembly:

  • rainbow mini cupcakes liners (like these)
  • red, yellow, green, and blue/purple nonpareils (like these)

Method:

  1. Preheat oven to 350°F.
  2. Line cupcake pan with liners.
  3. Combine flour, sugar, baking soda, baking powder, and salt in a medium sized bowl and stir with a whisk until well mixed and smooth.
  4. In a large bowl or stand mixer fitted with a whisk attachment, beat together the eggs, oil, extracts, and buttermilk.
  5. Beat in the dry ingredients and the cream soda, alternating between the two until batter is smooth.
  6. Mix in the toffee bits.
  7. Fill each cupcake liner about 2/3 full with battery and bake for 9-14 minutes.
  8. Remove from oven and transfer to a cooling rack to cool. Bake remaining cupcakes.
  9. Meanwhile, make the sauce by placing the butterscotch chips in a small metal bowl and heating the heavy cream in a small saucepan over medium heat.
  10. Bring cream to a simmer, then pour it over the butterscotch chips. Let set for 3-4 minutes.
  11. After time has passed, whisk cream and chips together until a rich sauce forms. Transfer to the fridge to cool and thicken for about 30 minutes.
  12. Prepare frosting by combining all ingredients in a large bowl or stand mixer fitted with a whisk attachments and beat on medium-high for about 3-4 minutes until a light and fluffy frosting forms. Transfer frosting to a pastry frosting bag or to a dessert decorating tool.
  13. Remove sauce from the fridge, roll out a piece of wax paper on a flat surface, dip the tops of the cupcakes in the sauce and place on the wax paper and let set for 15 minutes.
  14. Place each cupcake in a second liner to cover up the stickiness.
  15. Pipe frosting onto the cupcakes and finish with sprinkles.

Makes about 60 mini cupcakes.

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