Harry Potter: Butterbeer Cupcakes

My brother’s birthday is TODAY!  Happy birthday, Jake!!! He’s a bit of a Harry Potter fanatic, among other things, so I decided that I would make him a Harry Potter inspired cupcake this year.  I quickly discovered that there are so many variations and interpretations of butterbeer treats out there.  I  used the recipe that Sugar and Soul posted and made it a bit more simple, by the time I drove home from work and then went to the grocery store, I didn’t have a ton of time to be whipping up magical – completely homemade- concoctions.  Whether you go with the easy route or the completely homemade route, the outcome was fantastic!  The butterscotch flavor really came through on these cupcakes and the drizzle on top was the finishing touch.

Butterbeer Cupcakes:

Makes About 16 Cupcakes

Candy Melt Cupcake Toppers:

Melt appx. 1/2 C. of black candy melts in the microwave for about 30 seconds, stir until everything is melted, and pour into a tipless piping bag.  Cut the verrrrry tip of the bag off, so that it was about the size of a #2 piping tip or you can use a #2 tip, it’s up to you.  Lay the Harry Potter template sheet underneath a sheet of parchment paper and trace the shapes with your chocolate filled piping bag.  In my opinion, candy melts are a more difficult than royal icing transfers.  But they turned out pretty cute!  I’m attaching a PDF of the symbols that I printed out and used for my transfers at the end of this post.

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Cupcake:

1 Box of White Cake Mix

3/4 C. Cream Soda

1/2 C. White Milk or Buttermilk

1/2 C. Vegetable Oil

1 tsp. Imitation Butter Extract

1 tsp. Vanilla Extract

2 Eggs

1 C. Toffee Bits (Without Chocolate)

Combine the cake mix, cream soda, milk, oil, extracts, and eggs.  Mix well until there are no lumps in your mixture.  Next, fold in 1 cup of toffee bits.  Line your cupcake pan with liners of your choice, mine are from Sweets and Treats and I am obsessed with them because they are greaseproof!  They come out of the oven looking as bright as when you put them in.  It’s the little things.  Bake at 350 until golden brown (my oven is a menace, so I baked for 15-20 minutes).

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Frosting:

2 C. Heavy Cream

1/3 C. Butterscotch Instant Pudding

1/2 C. Powdered Sugar

3 Tsp. Imitation Butter Extract

I decided to follow the exact recipe for the frosting.  I’m glad I did, because it was DELICIOUS.  So much butterscotch flavor and it’s light because it’s a whipped cream instead of a buttercream.

Combine all of the frosting ingredients and mix with your whisk attachment.  Mix for 3-4 minutes and add to a piping bag fitted with a large star tip (Buy Here).  Let your cupcakes completely cool before you frost them.

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Butterscotch Drizzle:

1/2 C. Butterscotch Chips

1/4 C. Heavy Cream

Heat heavy cream in the microwave for approximately 30 seconds in a glass measuring cup.  It should be hot enough at this point to melt the butterscotch chips. Pour all of the butterscotch chips into the warm heavy cream and stir until completely melted.  Transfer to a squeeze bottle and let cool in the fridge.  Do not put the warm butterscotch drizzle directly onto your frosted cupcakes, it will melt your frosting.IMG_1049.JPG

After you’ve drizzled your drizzle, add your candy melt Harry Potter symbols and BAM.  Yer a wizard, reader.  Well, maybe not, but these cupcakes are magical.

Candy Melt PDF:

Harry Potter Chocolate Template

Thanks for reading 🙂

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