Harry Potter Butterbeer Cupcakes

inbloombakery.com

Jennifer Nettles

subheading: For the Butterbeer Cupcakes:

3 cups (710 ml) butterscotch beer (cream soda will work also)

½ cup (112 g) unsalted butter, softened

½ cup (110 g) light brown sugar, packed

¼ cup (50 g) granulated white sugar

2 eggs, at room temperature

2 teaspoon vanilla bean paste or extract

1 teaspoon butter extract

⅓ cup (56 g) butterscotch chips, melted and slightly cooled

½ cup (120 ml) buttermilk, at room temperature

1 ¾ cups (219 g) all purpose flour, spooned and leveled then sifted

1 ½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

subheading: For the Butterscotch Buttercream:

1 ½ cups (336 g) unsalted butter, softened

1 cup (170 g) butterscotch chips, melted and slightly cooled

2 ¼ cups (290 g) powdered sugar, measured then sifted

¾ teaspoon butter extract

½ teaspoon vanilla

subheading: For the Butterscotch Ganache Drizzle:

¼ cup (42 g) butterscotch chips

1 tablespoon heavy cream

½ tablespoon honey

Directions at inbloombakery.com

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