Baker’s Recipe: Butterbeer Cupcakes

After reading about the Butterbeer Cupcakes crafted by the grand mage, Amy, I knew I would have to make my own batch (especially given my affinity for all things Harry Potter). So as soon as a situation occurred that called for me to whip up a dessert, I knew it was finally time to bake a batch of these diabetic coma inducing delectables. But I made a few minor changes to Amy’s recipe to bring it more in line with my butterbeer recipe.

Butterbeer Cupcakes with butterscotch topping and butterscotch icing
Makes around a dozen and a half cupcakes

Butterscotch Cupcakes

2 cups of flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon salt
1/2 cup of butter, softened and unsalted
1/2 cup of  sugar
1/2 cup of dark brown sugar, packed
3 large eggs, room temperature
1 tablespoon of vanilla extract
1 tablespoon of butterscotch schnapps
1/2 cup of buttermilk (or regular milk)
1/2 cup of cream soda

Preheat your oven to 350 degrees F and line your baking trays with liners.

Sift together the flour, baking powder, baking soda and salt and set aside. In a large bowl, cream the butter and combine with the sugars, vanilla extract and butterscotch schnapps and beat thoroughly. Add the eggs in one at a time, mixing with each egg.

Alternating between sifted flour mixture, the cream soda and buttermilk, mix into the flour until the batter is smooth. Divide the batter evenly between the liners so each is about 3/4ths full. Bake for 15-17 minutes until done, and then let them cool on a wire rack.

Butterscotch Topping
Makes an obscene amount

1 package of butterscotch chips (11 ounces)
1 cup of heavy cream

In a double boiler (or in a cauldron if you’re anything like me), put the chips and the heavy cream together and melt together stirring constantly. Once evenly mixed, remove from heat and allow to cool to room temperature. Put it in a squeeze bottle – uncapped for now (hot item in a closed plastic thing will mean a change in pressure as it cools and butterscotch everywhere).

Also, this recipe will leave you with a fair amount of extra butterscotch topping. Better make some ice cream to use it all or just cut the amount needed in half.

Butterscotch Creme Frosting
Less is more in this case

5 tablespoons of butter, softened and unsalted
Around 2 cups of powdered sugar
A dash of salt
1/4 cup of butterscotch topping you just made
1 tablespoon of vanilla extract
1 tablespoon of butterscotch schnapps

Cream the butter until fluffy then add in the butterscotch topping, the vanilla extract, salt and schnapps until evenly mixed. Beat in the powdered sugar a half cup at a time (otherwise you’ll look like the abominable snowman) until it is incorporated. If the mixture is too liquidy, add more sugar, if too dry, throw in some cream.

Okay, now that everything has been made, it’s time to assemble the cupcakes!

Taking your fancy squeeze bottle (mine looks like it should be full of ketchup), inject each COOLED cupcake with some of the butterscotch. Put it in, squeeze and count to three before moving on to the next one. This gives each cupcake an extra burst of ooey-gooey flavor! Then top each cupcake with some frosting. For a final touch, drizzle the cupcakes with some leftover caramel.

For people overly concerned about young wizards imbibing alcohol, one tablespoon is equal to half an once so in this entire recipe, there are a total of a shot and a half worth of alcohol (remember kids, vanilla extract is just time, vodka and vanilla). Then again, schnapps are only 30 proof so this recipe works out to a grand total of less than a tenth of a shot per cupcake. Add in the fact that most of the alcohol cooks out in the batter, you’re closer to a fifth of a shot. So in theory, you could eat twenty of these and get a whole shot-worth of schnapps (which is so weak, it’s less than half shot of vodka).

Basically, if you want to get drunk, there are a lot easier ways to do it then by eating a over a dozen and a half cupcakes.