Amybites concocted this wonderful recipe for Butterbeer cupcakes. For those of you not familiar with the term “butterbeer,” it is a fictitious (nonalcohloic) beverage in the Harry Potter stories. The cupcakes are really delicious; this is now my third batch, and I’ve probably gained two dress sizes because of them, but oh well.
You can click here to view the recipe, if you want some butterbeer cupcakes of your own (which, believe me, you really do). Without completely reproducing the recipe, I will tell you a few things.
- At each spot where she says to beat the ingredients, whip the batter real good. The fluffier, the better.
- You can shortcut the double boiler with store bought butterscotch ganache, but I like to make my own from scratch.
- If you don’t have a squeeze bottle, you just need to get one- you can buy it for a buck, but it’s too important to skip. When you go to put the butterscotch ganache into the cupcakes, wait for them to cool a little. When it sinks into the cupcake, put more in until the cake stops absorbing the ganache. This usually takes several passes for me, but it’s worth it.
- Do not skimp on special ingredients. I cheated on the immitation butter flavoring and they turned out mediocre and weren’t worth the effort.
- Put a block of cream cheese in the frosting. It gives it less of a sugary confectioners’ sugar sweetness and brings more of a salty contrast to the cupcakes.
They make 18 cupcakes, and take about an hour from start to finish.