TBT: Harry Potter and the Prisoner of Azkaban + Butterbeer Cupcakes!
Book: Harry Potter and the Prisoner of Azkaban by J.K. Rowling
Recipe: Butterbeer Cupcakes
(even a dementor is drawn to a butterbeer cupcake)
Throwback Thursday will always be one of my favorite books. Why not start it off with Harry Potter? I could have started off with book one... but book three has butterbeer.
Do I really need to describe the book? It's the one with no actual He-Who-Must-Not-Be-Named. Where Harry sneaks off to Hogsmeade for the first time. HONEYDUKES. That one.
If you've been to Universal Studios (now at any of their parks in Florida, California, or Japan) or been lucky enough to go on the Warner Brothers' tours in London then you've had butterbeer. Not many of us live near those places though and the cravings are REAL.
If you haven't had butterbeer yet then you're in for a really, really, sweet treat. It's a blend of butterscotch, butter, more butter, and cream soda.
These cupcakes are perfect for that and they freeze really well so you can fulfill multiple cravings with one batch. Yeess. What makes up a Butterbeer cupcake? It's a cream soda cupcake with toffee pieces filled with a butterscotch ganache then topped with a butterscotch buttercream and a butterscotch drizzle. I told you it was sweet. Definitely worth it.
Three Broomsticks, here we come! I'll send an owl and have Madame Rosemerta save us a table.
Cast of characters for the cupcake batter:
Here's the creaming mix -
I know. Butter flavoring. Say WHAT. This is butterbeer and it requires a little extra help in the flavor department. Hate it all you want as long as you use it! You cannot just add more butter in and expect the butterbeer flavor. Ain't gonna happen. Need the chemicals.
Cream the butter and brown sugar to light and fluffy, depending on your speed it'll take 8-10 minutes. After it's whipped up, stop and scrape the bowl before adding the eggs.
Yes, it's a pain. Stop and Scrape aka SnS needs to happen way more often than you want but it's the trick to awesome incredible baked goods. I'm not talking poke the stuff down from the sides - You need to scrape off most of the beater and down into the bottom of the darn bowl.
SnS after each egg edition. After all 3 eggs are incorporated then add in the vanilla and butter flavors.
The process should look something like this:
The red spatula is my favorite scraping tool. Once my husband broke one and I cried. Seriously. Then he bought me 5 more because he's the best hubby ever, even if he is a muggle. You'll probably see it in every post.
Now for the rest of the batter -
Whisk the flour, baking soda, baking powder, and salt together for the dry mix. Combine the buttermilk and cream soda together for the wet mix. It will get bubbly and gross looking. Don't freak out! That's normal.
Add one tablespoon of dry mix to the toffee pieces and stir so they don't sink to the bottom of the cupcake.
Add 1/3 of the dry mix to the batter and stir. SnS and then add 1/2 of the buttermilk cream soda mix. Repeat until the dry mix is all incorporated. Stir in toffee chips.
Time to scoop and bake! I use a 2oz measuring scoop.
Into the oven they go!
While they're baking make the ganache for the filling. I call it a filling but really it's more like a soaking syrup. It will be thinner than a normal ganache. Yummm.
Combine the buttersotch and heavy cream, microwave for about 30 seconds and stir to combine. Using a small funnel pour into a squeeze bottle. Set aside and let cool to room temperature.
After the cupcakes have cooled I like to hollow out the middle a little. It's not necessary because the ganache is just going to soak into the cake vs stay a filling but I still like to do it. More room for frosting! Always more frosting.
I use the smallest round of an 11-piece round cutter set that I use ALL the time. Then squeeze in some ganache, probably around a tablespoon or so.
Time for buuuttterrrrcream. I know. Don't do it. Well... we have to. They're butterbeer cupcakes. Here comes the butter flavoring again. Brace yourself.
This is a pretty standard American buttercream except instead of milk or cream we're going to use the rest of the butterscotch ganache (remember to save a little for drizzling!) If there isn't enough butterscotch to make it as creamy as you'd like then add in a splash or two of cream. Yes, we're adding in butter flavoring on top of the vanilla bean paste. Yes, it sounds insane.
It is so worth it, these cupcakes will become your new memory for your Patronus charm. Promise.
Whip up your butter and slowly add in the powdered sugar, alternating with the butterscotch ganache. Mix in the flavorings and toss it in a piping bag. I like to use huge star piping tips and huge disposable piping bags. I loathe cleaning all of the butter grease out of traditional piping bags!
Pipe your swirls and drizzle with the leftover ganache!
Welcome to Hogsmeade, y'all. Next HP post we're headed for the Great Hall!
Butterbeer Cupcakes
Adapted from Pastry Affair
Makes 15 cupcakes . For the cupcake batter: .
4oz Butter, Unsalted and Softened
7oz Dark Brown Sugar
3 large eggs
1 1/2 teaspoon Vanilla Bean Paste (or extract)
1 teaspoon Butter flavoring 8oz All Purpose Flour 1 1/2 teaspoon Baking Powder 1/2 teaspoon Baking Soda Pinch of Salt 4oz Buttermilk 4oz Cream Soda
3.5oz Heath Toffee Bits . For the Ganache: . 5.5oz Butterscotch Chips 4oz Heavy Cream . For the Buttercream: . 8oz Butter, Unsalted and Softened Remaining Butterscotch Ganache (after filling cupcakes and reserving small amount for drizzling on top of cupcakes) 1 teaspoon Vanilla Bean Paste (or extract) 1/2 teaspoon Butter flavoring 16oz Powdered Sugar Splash of Heavy Cream (if needed)
Preheat oven to 350 degrees.
Beat butter and brown sugar until light and fluffy.
Add 3 eggs slowly, scraping the bowl as you go.
Add flavorings.
Whisk together the dry ingredients and combine the buttermilk and cream soda. Add a tablespoon of the dry mix to the toffee chips.
Alternate mixing the wet and dry mixes into the creamed mix, starting and ending with dry. Stir in toffee chips.
Scoop using a 2oz scoop into a lined cupcake tray. Bake for 18-22 minutes, rotating pans halfway through baking.
Ganache: Melt butterscotch chips and cream together in microwave, should take about 30 seconds. Use a small funnel to pour the ganache into a squeeze bottle. Set aside and allow to cool to room temperature.
Buttercream:
Whip butter until smooth. Alternate slowly adding powdered sugar and butterscotch ganache. If frosting is still too thick add a splash of cream to desired consistency. Add vanilla bean paste and butter flavoring. Spoon into piping bag fit with a large piping tip.
Assembly:
Use a small cutter to remove a small section in the middle of the cupcake. Drizzle in about a tablespoon of the ganache. Pipe buttercream swirl on top and drizzle with remaining ganache.
Post contains affiliate links so I can buy more books. Always need more books.
