Oh yes! A Harry Potter Fan Delight!!harry-potter-butterbeer-cupcakes-recipe-6

    Have you tried the Harry Potter Butter Beer?

    If so, and even if you haven’t, you’ll love these cupcakes!!

    Let’s Get Started With This Recipe!!!

    It may seem a bit complicated . . . but it’s fit for the Great Harry Potter!!!

    Cupcake Ingredients:

    • 2 cups all-purpose flour
    • 1 cup light brown sugar
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3 large eggs
    • 1/2 cup vegetable oil
    • 1 teaspoon imitation butter extract
    • 1 teaspoon vanilla extract
    • 1/2 cup buttermilk
    • 1/2 cup cream soda
    • 1 cup Heath Toffee Bits — not the ones with chocolate

    Sauce Ingredients:

    • 3/4 cup butterscotch chips
    • 1/2 cup heavy cream

    Frosting Ingredients:

    • 2 cups heavy cream
    • 1/3 cup butterscotch dry instant pudding mix
    • 1/2 cup confectioner’s sugar
    • 3 teaspoons imitation butter extract

    Toppings:

    • Sprinkles

    Cupcake Instructions:

    1. Preheat oven to 350° F.
    2. Line cupcake pan with liners.
    3. Combine flour, sugar, baking soda, baking powder and salt in a medium sized bowl and stir with a whisk until well mixed and smooth.
    4. Get out the stand mixer fitted with a whisk attachment and a large bowl, beat together the eggs, oil, extracts and buttermilk.
    5. Beat in the dry ingredients and the cream soda, alternating between the two until the batter is smooth.
    6. Mix in the toffee bits.
    7. Add 1/4 cup batter to each cupcake liner and bake for 18 to 22 minutes.
    8. Remove from oven and transfer to a cooling rack.
    9. Bake remaining cupcakes.
    10. Meanwhile . . . make the sauce by placing the butterscotch chips in a small metal bowl and heating the heavy cream in a small sauce pan over medium heat.
    11. Bring the cream to a simmer, then pour it over the butterscotch chips. Let set for 3 to 4 minutes.
    12. Then, whisk the cream and chips together until a rich sauce forms.
    13. Put it in the refrigerator to cool and thicken for about 30 minutes.
    14. Time to prepare the frosting by combining all the ingredients in a large stand mixer bowl fitted with a whisk attachment and beat on medium high speed for about 3 to 4 minutes until light and fluffy frosting forms.
    15. Place the frosting to a pastry bag
    16. Remove sauce from the fridge and dip the tops of the cupcakes into it. Allow to set for about 15 minutes.
    17. Pipe the frosting onto the cupcakes and finish with sprinkles.

    There you have your Butter Beer Cupcakes.

    Thanks for stopping by!

    Sharon