Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Butterbeer Cupcakes
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- Level: Intermediate
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 18 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 469
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 0 g
- Sugar
- 45 g
- Protein
- 3 g
- Cholesterol
- 103 mg
- Sodium
- 267 mg
These sweet cupcakes with a glittering golden finish are the perfect finale for your next Harry Potter-themed party. Inspired by Butterbeer, the Wizarding World’s favorite frosty beverage, these treats feature a butterscotch-flavored cake soaked with butterscotch sauce and topped with a fluffy frosting that resembles the head on a mug of Butterbeer. Finish the cupcakes with a touch of gold sprinkles for a magical dessert worthy of Hogsmeade and beyond.
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 18 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 469
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 0 g
- Sugar
- 45 g
- Protein
- 3 g
- Cholesterol
- 103 mg
- Sodium
- 267 mg
Ingredients
Butterscotch Sauce:
Cupcakes:
Buttercream:
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Directions
Special equipment:
18 cupcake liners; a pastry bag or large resealable plastic bag fitted with a large star tip- For the butterscotch sauce: Melt the butter in a small saucepan over medium-low heat. When melted, stir in the brown sugar and lemon juice. Adjust the heat so the mixture simmers rapidly and cook, stirring almost constantly, until thick and frothy, 3 to 4 minutes. Carefully add the cream. Return to a simmer and cook until smooth and thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and salt. Let cool completely. (The sauce will thicken as it cools.)
- For the cupcakes: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
- Whisk the flour, pudding mix, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, vanilla extract and butter extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and yolk one at a time, beating to blend between additions and occasionally scraping the sides and bottom of the bowl with a rubber spatula. Beat until completely smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Divide the batter evenly among the prepared cupcake liners. Bake until a cake tester or toothpick inserted into the center of the cupcakes comes out clean, about 20 minutes, rotating the tins halfway through the baking time. Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
- Spoon about a half tablespoon of butterscotch sauce on the top of each cooled cupcake and spread almost to the edges. (You’ll have about 1/4 cup butterscotch remaining.)
- For the buttercream: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla, butter extract and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes. Add the remaining 1/4 cup butterscotch sauce and beat until smooth.
- Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes. Sprinkle with the edible gold decorations of your choice. The cupcakes can be refrigerated in an airtight container for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
