Wednesday, July 30, 2014

Happy Birthday Harry!

For those who don't already know, I'm obsessed with Harry Potter.  I don't mean your regular "I'm a fan" obsessed.  I'm talking full on fangirl status that is actually slightly embarrassing!

With the conductor of the Hogwarts Express

Hogshead brew
Yep, I have robes.  Nerd alert!

My wand picked me (but really, I'm such a nerd that Ollivander selected my wand for me)

I can remember where I was each time when one of the books came out and feel like I grew up with Harry! As you can see, I am also a big fan of the Wizarding World of Harry Potter (I can't wait to go back soon).

Harry's birthday is July 31st and this year would be his 34th birthday.  To celebrate, I made some Butterbeer cupcakes and thought I would share the recipe!  They are rich and decadent and truly make me think of Butterbeer as it's described in the books!

Butterbeer Cupcakes.


Ingredients for the cupcakes
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter (room temperature)
1/2 cup granulated sugar
1/2 cup dark brown sugar
3 large eggs
1 1/2 teaspoon vanilla
1/2 cup buttermilk
1/2 cup cream soda

Ingredients for the butterscotch drizzle
1 11 oz package of butterscotch chips
1 cup heavy cream

Ingredients for the icing
1 stick unsalted butter (room temperature)
1/3 cup butterscotch drizzle
1 teaspoon vanilla
1 16 oz package of powdered sugar
Splash of milk


For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners (I chose a gold foil because it reminded me of the snitch). Combine your flour, baking soda, baking powder, and salt in a bowl and set aside.  In a large bowl or mixer cream your butter until light and fluffy.  Add both sugars and beat until well-combined.  Add eggs, one at a time, mixing well after each addition.  Add vanilla.

Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated.  Fill each cupcakes linter 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean.  Set cupcakes aside to cool.

For butterscotch drizzle: In a double boiler (I will often use a smaller pot over a larger pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth.  Cool to room temperature.

For the icing: Cream butter in a large bowl until fluffy.  Add in 1/3 cup of the butterscotch drizzle and vanilla.  Mix until combined.  Beat in powdered sugar 1/2 cup at a time until reaching desired consistency.  Add milk by the tablespoon as needed.

Frost cupcakes and top with butterscotch drizzle.
*Recipe adapted from Amy Bites

I hope you enjoy!

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