Butterbeer Cupcakes!!! by Rachel S - Musely
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Butterbeer Cupcakes!!!

posted in Food & Drink > Recipes
07/04/2016
  • Do you ever have one of those days when you just feel like there is no point in leaving your house? I do, and those are the perfect days for Harry Potter marathons! And you cannot have a Harry Potter marathon without snacks. I found this recipe on popsugar. I hope you enjoy! 

  • Yeild: 18-20 cupcakes 
    Prep: 30 min
    Bake: 22 min
    Total: 52 min 

  • INGREDIENTS

    Cupcakes:
    2 cups all-purpose flour
    1 cup light brown sugar
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    3 large eggs
    1/2 cup vegetable oil
    1 teaspoon imitation butter extract
    1 teaspoon vanilla extract
    1/2 cup buttermilk
    1/2 cup cream soda
    1 cup Heath Toffee Bits (not the ones with chocolate)

    Sauce:
    3/4 cup butterscotch chips
    1/2 cup heavy cream

    Frosting:
    2 cups heavy cream
    1/3 cup butterscotch instant pudding mix, dry
    1/2 cup confectioners' sugar
    3 teaspoons imitation butter extract

    Toppings:
    Sprinkles


  • DIRECTIONS

    Bake the cupcakes: Preheat oven to 350°F. Line cupcake pan with linersCombine flour, sugar, baking soda, baking powder, and salt in a medium-sized bowl and stir with a whisk until well mixed and smooth. In a large bowl or stand mixer fitted with a whisk attachment, beat together the eggs, oil, extracts, and buttermilk. Beat in the dry ingredients and the cream soda, alternating between the two until batter is smooth. Mix in the toffee bits. Add 1/4 cup batter to each cupcake liner and bake for 18-22 minutes. Remove from oven and transfer to a cooling rack to cool. Bake remaining


  • cupcakes

    Make the sauce
    : Meanwhile, add the butterscotch chips to a small metal bowl and heating the heavy cream in a small saucepan over medium heat. Bring cream to a simmer, then pour it over the butterscotch chips. Let sit for 3-4 minutes. Whisk cream and chips together until a rich sauce forms. Transfer to the fridge to cool and thicken for about 30 minutes.
    Make the frosting: Combine 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. 

    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.

    Place each cupcake in a second liner to cover up the stickiness. Pipe frosting onto the cupcakes and finish with sprinkles.

  • I know that there are a lot of people who don't like using extracts or flavouring but the butter extract in this recipe is key and CANNOT be replaced with melted butter. 

  • Thank you for reading my tip :) if you enjoyed it please hit like before you save :) 

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