Butterbeer Cupcakes

Natalie Allen

By
@missbettiecrocker84

I stumbled across this delectable recipe on this blog: www.amybites.com

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
18
Method:
Bake

Ingredients

2 c
flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1 stick
butter, softened
1/2 c
granulated sugar
1/2 c
dark brown sugar, packed
3 large
eggs
1 1/2 tsp
vanilla
1 tsp
butter flavoring
1/2 c
buttermilk
1/2 c
cream soda

GANACHE

11 oz
butterscotch chips
1 c
heavy cream

BUTTERCREAM FROSTING

1 stick
butter, softened
1/3 c
butterscotch ganache
1 tsp
vanilla
1 tsp
butter flavoring
1/8 tsp
salt
16 oz
powdered sugar
splash
milk or cream, as needed

Step-By-Step

1Cupcakes: Preheat oven to 350 degrees and line cupcake pans with liners. Combine flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream butter until light and fluffy. Add sugars and beat until well combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in vanilla and butter flavoring.
2Alternate adding your buttermilk, cream soda and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake 15-17 minutes or until toothpick comes out clean from the center. Cool completely on wire rack.
3Buuterscotch Filling: In a double boiler, combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle w/ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
4Buttercream Frosting: Cream butter in a large bowl until fluffy. Add in the ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in the powdered sugar, 1 cup at a time until reaching the desired consistency. Add milk or cream (I prefer cream) by the tbsp. as needed. Frost cupcakes and top with a drizzle of the butterscotch ganache.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: For Kids