Audrey’s Cupcake Monday! – 4

Posted by Mon, July 23, 2012


Hello all! Hope everyone had a nice weekend! I did, lots of cool stuff is happening for me! I am so excited and y’all will learn more about those on Wednesday! hehe :) Now on to my tasty treat! As y’all know, I love Harry Potter! Soooooooooooo much, I have been watching the movies all week and let me tell you, I’m making these cupcakes! Yes, there are like 19 points on Weight Watchers, but it is WELL worth it!!!!!!!!!!!!!!!

Yes, you read that right. BUTTERBEER cupcakes!!

Butterbeer Cupcakes
Adapted from Amy Bites

Yields 18 cupcakes

Butterbeer Cupcakes
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.

Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache
11 ounces (1 package) butterscotch chips
1 cup heavy cream

In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.

Butterscotch Buttercream
6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
Pinch of salt
3-3 1/2 cups powdered sugar
Splash of heavy cream (as needed)

In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble
Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.

Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.

Store in an airtight container at room temperature (that is, if they don’t get devoured immediately).




  • Joelle M says:

    OMG – they sound divine! I have to try them!

  • Laurie Octavio says:

    Not much of a dessert person but have been craving some sweets lately. THIS sounds like it might just hit the spot =) the butter beer I just had at universal studios last month was delish! That flavor in the form of a cupcake sounds yum-o =)

    • tonialeo says:

      OMG !! when I went to Universal, i no joked had like 6 butterbeers. Me and my husband LOVE them. They are our favorite. I even have the little cup for them! I can’t wait to make them. They look so tasty!

  • Corinne says:

    Hey girl….you should put ALL of Audrey’s cupcakes (& other recipes) in a little “novella” type ebook!! (betchya it would be good)!! =) The above one looks yummy!!

  • Jennifer Payette says:

    I am on weight watchers too!! i’ve lost 15 lbs already! It’s an awesome program. If i made these i might eat the whole batch!!!!!!!! :(

  • Leave a Reply

    Your email address will not be published. Required fields are marked *