Harry Potter Butterbeer Cupcakes—a sweet treat inspired by the famous Butterbeer from the Wizarding World!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup butterbeer (or cream soda as a substitute)
- 1/4 tsp butterscotch extract (optional for extra flavor)
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar: In a large bowl, beat together butter and sugar until light and fluffy.
Add eggs and vanilla: Add eggs one at a time, beating well after each addition, then add vanilla extract.
Alternate adding liquids and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and butterbeer. Start and end with the dry ingredients.
Mix in butterscotch extract: If using, add the butterscotch extract and stir to combine.
Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
For the Butterscotch Buttercream Frosting:
Ingredients:
1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup butterscotch sauce (store-bought or homemade)
2 tbsp heavy cream
1/2 tsp vanilla extract
A pinch of salt
Instructions:
Beat the butter: In a large bowl, beat the softened butter until smooth and creamy.
Add powdered sugar: Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
Add butterscotch sauce and vanilla: Mix in the butterscotch sauce, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.
Frost the cupcakes: Once the cupcakes are completely cooled, frost them generously with the butterscotch buttercream.
Serve and
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