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Butterbeer Cupcakes

by Nick Makrides
Butterbeer Cupcakes

I recently went to Harry Potter world in LA and it was amazing! These cupcakes were made a very long time before I tried the real thing, but these are very close to the real thing! I can’t describe the flavour, they’re just delicious!

Butterbeer Cupcakes

Butterbeer Cupcakes

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Butterscotch sauce

  • 250 g brown sugar
  • 250 ml thickened cream
  • 250 g unsalted butter

Cupcakes

  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • salted caramel sauce optional

Frosting

  • 1 batch fluffy vanilla buttercream frosting
  • 4 tbsp butterscotch sauce or 2 tsp butterscotch essence


Instructions

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, brown sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add creaming soda, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • Core the centre of each cupcake and fill with butterscotch sauce.
  • Add butterscotch sauce to buttercream frosting and mix until well combined. Fit the end of a piping bag with a Wilton 6B tip and frost in a swirl. Drizzle with salted caramel or butterscotch. Fit the end of a piping bag with a Wilton 1M tip and frost a swirl on top of that. If your sauce is warm you may need to wait for it to cool before piping the second swirl of frosting.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 318kcal
Carbonhydrates: 30g
Protein: 3g
Fat: 21g
Saturated Fat: 14g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 41mg
Sodium: 146mg
Potassium : 67mg
Fiber: 1g
Sugar : 13g
Vitamin A: 484IU
Vitamin C: 0.1mg
Calcium: 81mg
Iron: 1mg
Nutrition Disclosure

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