Butterbeer Cupcakes

I had an absolute blast making these.

There were a couple of issues, mostly filling-and-sleep-deprivation related, but that's a different story. I'll know next time to actually use a squeeze bottle or pastry bag instead of a freezer bag with the end cut out. And I'll know to not try to finish them at 2 a.m.

Adapted from this brilliant recipe

Cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
3 large eggs
1 1/2 teaspoon vanilla extract
1 teaspoon butter extract
1/2 teaspoon rum extract
8 oz. plain yogurt
1/2 cup cream soda

Ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream

Frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla extract
1 teaspoon butter extract
1/2 teaspoon rum extract
1/8 teaspoon salt
16 oz. powdered sugar
Splash of milk or cream (as needed)

Preheat oven to 350 degrees. Mix together flour, baking soda, baking powder, and salt, and set aside. Cream the sugars and butter together.

Add the eggs one at a time, beating after each addition. Follow with the extracts and yogurt, mixing thoroughly. Alternate adding cream soda and dry ingredients.

It's so difficult to remember salmonella when this is in front of you.

Spoon by 1/6 cupfuls into a lined cupcake pan. Bake for 12-15 minutes or until a toothpick comes out clean.

While the cupcakes are cooling, melt together the butterscotch chips and heavy cream in a double boiler or glass or metal bowl over boiling water. I would think doing this in the microwave might work, too, but I'm not sure. In any case, let it cool before you use it.

In another bowl, beat the butter, extracts, salt and 1/3 cup of the ganache together.

Oh, gosh, so many butter lumps!

Add the powdered sugar a little at a time and the cream/milk if needed.

Use a squirt bottle, a pastry bag or a knife and a freezer bag to fill the cupcakes with ganache...

...Spread frosting over them...

And top with more ganache.

I've never felt so magical... and less competent at decorating.

To make things even greater, these were served at a tailgate that took place on a quad that's used for Quidditch matches. 

Butterbeer Obsession (A Picture Free Post)

I think I have a problem.

I can't stop eating and drinking butterbeer-flavored things.

It started when I discovered this recipe, and now I can't stop eating the syrup that it produces. I'm going to make butterbeer cupcakes for the UGA/Auburn game in a couple of weeks, so that will definitely be an adventure.

For now, I'll share my quick and lazy version of butterbeer syrup. My favorite way to consume it is in coffee with milk. Nothing is better than waking up and feeling like a Hogwarts student when you take your first sip of coffee.

1/2 cup dark brown sugar

1/2 cup light brown sugar

2 tablespoons water

6 tablespoons unsalted butter, cut by the tablespoon

1/2 teaspoon salt

1/2 teaspoon apple cider vinegar

1/4 cup heavy cream

1/2 teaspoon rum extract

1/2 teaspoon butter extract

Combine sugars and water. Microwave for about forty seconds until the sugar has melted. Add butter and microwave for another minute and a half.

Remove sugar mixture and add remaining ingredients. Whisk until well-combined and allow to cool.