This was something I baked ages ago and wanted to update it to the blog but have been unable to so far. It has been busy busy few months! I started off with trying to make different adaptations of Harry Potter inspired baked goodies. So butterbeer cupcakes is the one of the first ones.(Adapted from pastryaffair.com)
My first Potter book is a very battered copy which I have read too many times to count. Over the years I have read the whole series several times and enjoyed it each and every time. J.K.Rowling’s creative imagination never ceases to amaze me!
For about 16-18 cupcakes you will need:
280 g plain flour
1 ½ tsp baking powder
½ tsp baking soda
pinch of salt
113 g butter at room temperature
200 g light brown sugar
3 large eggs
2 tsp vanilla extract
1 tsp browned butter
½ cup buttermilk (to substitute: take ½ cup of milk and add a tsp of lemon juice to it and let stand for a few minutes).
½ cup cream soda
- Line a cupcake tin. This recipe makes about 16 cupcakes. Pre-heat oven at 175˚C(fan).
- Whisk flour, baking powder, baking soda and salt.
- In another bowl, beat butter and sugar till they are light and fluffy.
- Add eggs one at a time to the butter-sugar mixture and incorporate it in. Beat in vanilla extract and browned butter.
- Fold in 1/3 rd of the flour mixture, then the buttermilk, another third of flour, cream soda and then the remaining flour.
- Fill the cupcake tins ¾th full. Bake in pre-heated oven for 15-18 mins. Cool on the wire rack.
Browned butter, butterscotch buttercream (that does sound like a lot of butter. It’s a light caramel-y butterscotch frosting- absolutely scrumptious!!)
150 g unsalted butter, softened
60 g browned butter (put the butter in a saucepan and let it turn deep brown in colour but do not let it burn)
3 tbsp butterscotch sauce
1 ½ tsp vanilla extract
¼ tsp sea salt
200 g icing sugar, sifted
a splash of double cream
Beat the softened butter till it is light and fluffy. Add the vanilla extract, browned butter, butterscotch sauce and salt. Beat it in to incorporate. Add the icing sugar and beat it in for 2-3 minutes till the frosting is smooth. Add the cream if necessary.
Once the cupcakes are cooled, frost with the buttercream and drizzle some more butterscotch sauce on top of it. Enjoy with a butterbeer 😉
theflourmill 