Monday, September 24, 2012

Butterbeer Cupcakes

I just have a few more cupcakes to post from my baking experiments for the bake sale. I have finally made the final decision on what I will be making and even though these cupcakes were good, I decided not to include them this year. These butterbeer cupcakes from Amy Bites are very rich, made with cream soda and butter flavouring, filled and topped with a butterscotch ganache.

2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavouring
1/2 cup buttermilk
1/2 cup cream soda
1 11-oz. package butterscotch chips
1 cup heavy cream
Buttercream frosting:.
1/2 cup unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavouring
1/8 teaspoon salt
1 16-oz. package icing sugar

Preheat the oven to 350. Line cupcake pans with paper liners.

Combine flour, baking soda, baking powder, and salt in a bowl and set aside.

In the bowl of an electric mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time, followed by the vanilla and butter flavouring.

Alternate adding the flour mixture, and the buttermilk and cream soda.  Beat until just combined.

Fill each cupcake liner 2/3 full and bake for 18-20 minutes.

To make the butterscotch ganache, place the butterscotch chips and cream in a bowl over a pan of simmering water, stir until smooth.  Leave to cool then fill a squeeze bottle with the ganache.
To make the buttercream frosting, in the bow of an electric mixer, beat the butter, ganache, vanilla, butter flavouring and salt until combined.  Beat in the icing sugar.
To assemble cupcakes, fill the center of the cupcakes with the butterscotch ganache.  Top with the buttercream frosting and drizzle with more of the butterscotch ganache.

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