The Best Butterbeer Cupcakes Food

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.

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.