Harry Potter Butterbeer Cupcakes Food

HARRY POTTER'S BUTTERBEER

Steps:

• Combine brown sugar and water in a small saucepan; bring to a gentle boil and cook stirring often until reads 240 degrees on a candy thermometer.
• Stir in the butter, salt, vinegar and 1/4 cup of heavy cream; set aside to cool to room temperature.
• Once it is cool, stir in the extract.
• Combine 2 tablespoons of the sugar mixture and the remaining 1/2 cup of heavy cream; beat with an electric mixer 2 or 3 minutes until just thickened but not completely whipped.
• To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup each).
• Add 1/4 cup of cream soda to each glass, stirring to combine.
• Fill each glass nearly to the top with the additional soda.
• Spoon whipped topping over each.

HARRY POTTER BUTTERBEER CUPCAKES

Steps:

• Add the eggs to a mixing bowl or the bowl of a stand mixer. Beat the eggs for 1-2 minutes.
• Remove one tablespoon of the pudding and set aside to be used in the filling. Place the cake mix, the box of Instant Butterscotch Pudding, melted butter, and cream soda. Beat the mixture on low until everything is moistened, then turn the mixer to medium speed for about two minutes.
• Place cupcake liners in a muffin pan and preheat your oven to 325 degrees. Add approximately 3 tablespoons of batter to each cup.
• Bake the cupcakes for 13-18 minutes. The cupcakes are done when a toothpick inserted comes out clean.
• Whip the heavy cream, Butterscotch instant pudding, and sugar until light and fluffy. You can do this with a hand mixer, stand mixer, or in a blender.
• Add the softened butter to a mixing bowl or stand mixer. Beat for 1-2 minutes. Measure in the vanilla extract and beat again.
• Add the powdered sugar, one cup at a time, mixing in between.
• Add the cream soda, one tablespoon at a time until your frosting is nice and creamy and ready to be piped on the cupcakes.
• Remove the centers of the cupcakes using a knife or a cupcake corer.
• Put the Butterscotch Whipped Cream in a piping bag or gallon ziplock bag. Cut off the end of the bag and pipe the cream into the center of each cupcake.
• Add the Vanilla Cream Soda Buttercream to a piping bag with a large star tip, and pipe the frosting onto the cupcakes using a swirling motion.
• Drizzle some caramel ice cream topping on top, if desired.

30 BEST MAGICAL HARRY POTTER RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Harry Potter dish in 30 minutes or less!

BUTTERBEER COOKIES

Steps:

• Preheat the oven to 375° F. In your stand mixer fixed with the paddle attachment, combine butter or margarine and both sugars; add eggs and vanilla.
• Whisk salt, baking soda, and pudding powder together in a separate bowl. Add to the wet mixture then slowly add flour.
• With a wooden spoon, add chocolate chips and mix in well. Cover and place in the fridge for 15-20 minutes to chill.
• Bake on a greased baking sheet 7-9 minutes, or until light golden brown on top. Move to a cooling rack to cool.

BUTTERBEER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
• In a large bowl, cream the butter until light and fluffy. Add your sugars and beat until well-combined. Beat in the eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
• Alternately add in the buttermilk and cream soda into the dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
• For butterscotch filling: 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 to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
• For buttercream frosting: Cream butter in a large bowl until light and fluffy. Add in the prepared ganache, 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 butterscotch ganache.