Harry Potter Butterbeer Cupcakes

Watching Harry Potter and the Deathly Hollows, Part 2 got me in the mood to try this recipe for Butterbeer Cupcakes from Instructables. I will try to consolidate everything for you, because on the Instructables site all the measurements were on a separate page from the directions and it’s drove me crazy. There are some ingredients that did not have a measurement–I’m not sure why. I’m putting what I used in parentheses, but those measurements are not set in stone.

Ingredients

I used organic ingredients whenever possible, but if you’re not into eating organic substituting in “regular” products will work just as well.

Cupcake Mix
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup room temperature, ShopRite Organic Unsalted Butter (must be unsalted)
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 3 Organic Valley Large Brown Eggs
  • 2 teaspoons McCormick Pure Vanilla
  • 1 tsp butter flavoring (I used Butter Buds)
  • 1/2 cup Leigh Valley Buttermilk
  • 1/2 cup A&W Cream Soda
  • Nestle Butterscotch Morsels (I used the whole bag.)
  • McCormick 100% Organic Saigon Cinnamon (I used 1/4 tsp)
Icing
  • 8 oz. Marshmallow Fluff
  • 3/4 cup ShopRite Organic Unsalted Butter
  • ShopRite Confectioner’s Sugar (I poured in about 1/4 of the bag.)
  • McCormick Pure Vanilla (I added about 1/2 tsp, but just eyeballed it.)
  • Salt (Just a pinch)
  • Caramel or Chocolate Drizzle (for decoration, but I skipped this step.)

Cupcake Directions

Step 1: Set the oven to 350 degrees and line your muffin tins with cupcake liners.

Step 2: Whisk the flour, baking soda, baking powder, and salt in a bowl and set aside.
Step 3: With an electric mixer, cream the butter and sugars until they are light and fluffy.
Step 4: Beat in eggs one at a time.
Step 5: Add the vanilla and butter flavoring and mix.
Step 6: In another bowl, mix the buttermilk and cream soda.
Step 7: Alternate adding the liquid and flour mixtures to the sugar batter.
Step 7a: Add some cinnamon to the batter. (This step was not in the recipe, but cinnamon was in the ingredients, so I added it here.)
Step 8: Melt your butterscotch chips in the microwave (what I did) or with a double-boiler. The chips should be stirred enough so they lose their shape.
Step 9: Mix the butterscotch into the batter.
Step 10: Fill the cupcake liners a little over half way and bake for 15 minutes.

Icing Directions

Step 1: Combine with fluff, butter, sugar, and vanilla with an electric mixer until the ingredients are evenly dispersed.
Step 2: Mix until all the ingredients are evenly dispersed.
Step 3: Ice your cupcakes.
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