So I have to admit, I have never read Harry Potter, or seen the
movies. However, when Butterbeer related recipes started flooding foodgawker, I
was curious. Not really having any sort of clue what the heck Butterbeer was, I
browsed a heap of these posts, and decided I definitely wanted to try them out.
What is really interesting is that all the butterbeer cupcake recipes require
cream soda. Now 99% of all cream soda I have ever seen is the pink, raspberry
kind. (Of course, the week later I found the non-pink , non-raspberry
version!) But that didn't stop me from baking these Harry Potter inspired
'Butterbeer Cupcakes'. The fizzy (soft drink) adds a beautiful lightness to the
cake, which has a soft butterscotch-y caramel flavour. And due to the absence
of 'butter flavouring', and butterscotch chips in Australia, I used ghee
as a replacement for the butter flavouring (which I have no idea whether it added
to the flavour or not) and then made a batch of caramel sauce to substitute for
the caramel ganache.
Overall these were a fabulous success as a delicious
cupcake, and while I can't tell you if they actually have a butterbeer flavour,
I can tell you that they now officially are my go-to special caramel cupcake
recipe :)
Caramel
Butterbeer Cupcakes
Ingredients:
Cupcakes
115g butter, softened
100g dark brown sugar, packed (I used normal brown sugar with a small spoonful of molasses)
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring (I used a spoonful of ghee - clarified butter - instead)120mls buttermilk
Caramel Sauce
Method:
Preheat the oven to 180°C (350°F). Line two small cupcake/muffin
tins with cases. Whisk together flour, baking powder and baking soda in a
medium bowl. Set aside.
In the bowl of a
stand mixer fitted with the paddle attachment, beat butter until pale. Gradually
add sugar and cream until combined and fluffy. Beat in the eggs, one at a time,
mixing thoroughly after each. Add vanilla and butter flavouring (or ghee) and
beat until smooth.
Add the buttermilk,
cream soda then flour mixture in 3 parts, alternating between each, and beating
after each addition until just combined. (i.e. start with 1/3 buttermilk, mix,
1/3 cream soda, mix, then 1/3 flour mixture, and mix. Repeat 2 more times.)
Fill cupcake liners
about 3/4 full. Bake for approx. 12-15 minutes or until tops spring back when
touched, and a skewer inserted into the center comes out clean. Let tins stand
for one minute then transfer cupcakes to wire racks to cool completely.
Meanwhile, make the
caramel sauce. Combine the sugar, cream, vanilla and butter in a medium
saucepan. Cook over medium-high heat, stirring frequently, until it comes to
the boil. Reduce heat to medium-low and simmer for a further 2-3 minutes.
Remove from heat and let cool. Transfer to a bowl/container and refrigerate
until thickened up.
Next, make the
caramel buttercream. In a large bowl, beat butter until
pale. Gradually add icing sugar, alternating with the caramel sauce,
beating thoroughly after each addition. Add the vanilla,
beating until combined, and the icing is smooth and creamy. (More or less
caramel can be added to bring frosting to desired consistency).
To assemble: transfer caramel sauce
to a squeeze bottle with small round tip. Insert tip into
the center of each cupcake and apply a little pressure to 'fill' the
cupcake with some sauce.
Makes approx. 18-24 cupcakes using
small cupcake tin. Store in an air-tight container. Best consumed within 2-3
days.
Source: Adapted from Amy Bites
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