Posts Tagged ‘cupcakes’

Butterbeer Cupcakes

butterbeer cupcake

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.


Alice in Wonderland Cupcakes

I made a batch of cupcakes on Friday, and half of them were gobbled up immediately with a box of strawberries (my previous post) and the other half were reserved for artistic purposes.

I’m going through a bit of an Alice in Wonderland phase right now, I’ve been itching to produce Alice-themed art, and here it is:

I used the frosting I described in Saturday’s post with colored sugar to create the glittery tops, and formed the leaves and vines and stuff using candy clay. (A 12 oz bag of white chocolate chips melted in the microwave- stir frequently, it burns easily- then a 1/3 Cup of light corn syrup blended in. Cover tightly with plastic wrap when these are thoroughly incorporated and store at room temperature for up to four days. I dye mine with food coloring and sculpt it just like modeling clay. Which means those cute little decorations are fully edible to anyone brave enough to eat something that has been handled that much. )

What do you think?

How I’m Spending the Day

I am working on a batch of cupcakes and a series of books (Stieg Larsson’s Girl with the Dragon Tattoo books) and I just looked at the table and thought This is what Saturdays are for.

I make my own cake frosting using a block of cream cheese, an 8-oz jar of marshmallow fluff, about a quarter cup of heavy whipping cream and powdered sugar to taste (usually about a half cup). Yum. Red sugar, strawberry, and yum. With coffee. And a good book. It’s a little rainy outside, but I think I will try to talk my husband into going to the lake to watch the swans again today.

I made this.

High-Heeled Cupcakes

A while back I passed by one of those cutesy cupcake books in a bookstore, which, like the Loraxian thneed, is something everyone needs. No life is complete without it. I’m sure of this, because it is 1:40 in the morning, and I now understand for the first time in my life how important it is that everyone out there purchase a cupcake book. Cupcakes, Cookies & Pie, Oh, My! Click here to purchase your copy now, and I’ll wipe the drool off of my keyboard.

Someone I know was having a shoe-themed party, and I was asked to produce some cupcakes for it, and they were cute. Brother, they were so cute that every fluffy bunny on the planet packed up and went home because he couldn’t compete. I’d put Precious Moments out of business if they were any cuter. They had to be blogged. I’m thinking now that there was some previous desire to blog them before the party, and also that I had something a little more substantive that I had intended to say about them, but I don’t remember any of that now. I’m so friggin sleepy.

Anyway, here’s how you make them.

You need:

  • a cake mix
  • frosting
  • food coloring
  • decorator cupcake papers
  • pirouette cookies
  • graham crackers
  • about 24oz. white chocolate chips
  • colored sugar
  • colored candies like M&Ms and gumballs and stuff

I should warn you that this project will take over your kitchen, so prepare to have several large work areas consumed by it. I tried to do it in phases to cut back on having every available flat surface taken up, but even then the kitchen was one big cupcakey traffic jam from the start of the project to the finish. Also, in case you didn’t know this, you can melt white chocolate in the microwave, but stir it every 15-20 seconds or it will burn and your house will stink. When you construct the shoes, be sure to use a good amount of white chocolate, and when it cools and begins to harden, melt it again. If you don’t have enough of it, the shoes won’t stay together.

Have fun!

***update: LOOK AT THIS LINK!!! Wow. This woman is amazing.

***I don’t get paid to review any of the books or materials on my blog- I buy them for the love of having them and talk about them because I want to.

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