Butter Beer Cupcakes

I made Butter Beer cupcakes for the second time ever for the mister’s birthday. Let’s just say they disappeared very quickly. You will have to ignore my terrible icing because unfortunately my icing spell went a little haywire and well didn’t turn out as pretty as normal.

Anyways the recipe is pretty simple. You definitely want to have a standing mixer because this dough is a wet dough and it makes a good bit. I got about 18 cupcakes (minus a few in the photos we munched on before the party).  If you turned this into mini cupcakes you would probably get about 50.  I recommend making the ganache about a day before you plan to make the cupcakes then just warm it up by running the squeeze tube or ziploc under warm water.

For the butterscotch ganache:
1 11-oz package butterscotch chips
3/4 cup heavy cream

  1. Make a double boiler – put a bowl on top of a pot with water in it
  2. Put the chips and cream in the bowl
  3. Melt the butterscotch chips and heavy cream together
  4. Stir until combined and warm
  5. Put ganache into a container – I use one of these so it’s easier to decorate the cupcakes with the ganache

 

For the cupcakes:
2 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
3 large eggs
1-1/2 tsp vanilla
1 tsp butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

Directions for Cupcakes:

  1. Preheat oven to 350 degrees and line cupcake tins with the cups.
  2. In a large bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In the bowl of an electric mixer, cream together butter and sugars until light and fluffly. Approx 2-3 minutes
  4. Slowly beat the eggs in one at a time. Be sure to scrape the edges down after each egg.
  5. Add  vanilla and butter flavoring.
  6. Combine buttermilk and cream soda into a measuring cup. Slowly add the combination into the bowl until well combined, but avoid over mixing. Yet again the dough will look very wet, but that is okay. It should not be watery though.
  7. Fill cupcake liners 3/4 full and bake for 15-17 minutes. The cupcakes will still look moist because of the way the dough works.

For the buttercream frosting:
1/2 cup unsalted butter, at room temperature
1/3 cup butterscotch ganache
1 tsp vanilla
1 tsp butter flavoring
1/8 tsp salt
1 lb powdered sugar
Splash of cream soda

Directions for frosting:

  1. Place butter in electric mixer and beat until light and fluffy. It should be a very light yellow and very very fluffy
  2. Add ganache, vanilla, butter flavoring, and salt. Mixing until well combined
  3. Add powdered sugar slowly until it is all well combined. Keep the mixer on a low speed to avoid a crazy mess.
  4. Add a little bit of cream soda (about a tablespoon) so the icing is at the desired consistency which for icing would be stiff peaks but will squeeze through a piping bag easily.
  5. Pipe frosting onto cupcakes with a large tip and drizzle leftover butterscotch ganache over each.

-Gummi

This is the recipe I’ve adapted from Erica’s Sweet Tooth  original recipe.

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