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.

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