BUTTERBEER CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring. . Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks. . For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow. . For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
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Ryan Elite
[email protected]These cupcakes were easy to make and turned out great! I made them for my son's birthday party, and they were a big hit with the kids. I used a boxed cake mix to save time, and they still turned out delicious. I'll definitely be making these again.
Zameer Chandio
[email protected]Meh. These cupcakes were just okay. The butterbeer flavor was too faint for my taste, and the cupcakes were a bit dry. I've had better butterbeer cupcakes elsewhere. I wouldn't recommend this recipe.
RAHIM SHEIKH
[email protected]I was skeptical about how well butterbeer cupcakes would turn out, but I was pleasantly surprised. The flavor was subtle but still noticeable, and the cupcakes were very moist. I made a few substitutions (used regular milk instead of buttermilk and o
Caryl Thomas
[email protected]These cupcakes were an absolute delight! The butterbeer flavor was spot-on, and the cupcakes were moist and fluffy. I followed the recipe exactly, and they turned out perfectly. I decorated them with a simple buttercream frosting and some gold sprink