what Better way then ButterBeer?

Why don’t we go and have a butterbeer in the Three Broomsticks, it’s a bit cold, isn’t it?
—Hermione Granger inviting Harry Potter to the Three Broomsticks Inn.

A terribly chilly starry night with only a lantern to aid us with light our shivering bodies ache with desire for only a taste that never expires Hurry run quick! Let us not be late and when we arrive surely do not wait and ignore the creature which followed behind, hinder no fear drink up, your Butterbeer…

…but wait just a second…why what were we thinking? This batter of ButterBeer isn’t for drinking…but to be enjoyed with glitter frosting and eaten up off a plate crumb-less clean, Who wants bitter batter? We’ll make the batter better with no arguments nor putter just good ol’ better butter, so take a sight, take a seat, deliciousness  ready to eat, for its taste will dilute with pure sugar sheer, take a bite of this small cake ButterBeer 


  • Butterbeer was a popular wizarding beverage described as tasting “a little bit like less-sickly butterscotch.”
  • It had a very slight alcohol content, which could get house-elves fully drunk, but seemed to have a less pronounced effect on humans. In 1996, Harry Potter wondered what Ron Weasley and Hermione Granger might do at Professor Horace Slughorn’s Christmas Party “under the influence of Butterbeer,”indicating that it could lower inhibitions. Winky, a house-elf, took to getting drunk on Butterbeer after losing her job with the Crouch family — an addiction from which she never fully recovered.
  • Butterbeer was served cold in bottles and hot in “foaming tankards.” In Hogsmeade, it was sold at the The Three Broomsticks and The Hog’s Head, although the fact that the latter pub’s stock was described as “very dusty” suggests that it was not sold there very often. In Diagon Alley, the drink is sold at the Leaky Cauldron.
  • At the Hog’s Head, customers were charged two sickles per Butterbeer, but it is not certain whether this is a universal price for the drink, or if the price of the drink varies from location to location

We read the spell book and followed direction each ingredient section by section mixing was one thing sprinkles were the other it’s the magic which stirred up toil and bubble

Luckily, this recipe was easy to follow and it truly was a joy to make as well as eat! 

Here’s our result

Potions needed:

Butterbeer Cupcakes
Makes 18
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For the cupcakes:
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2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
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For the ganache:
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1 11-oz. package butterscotch chips
1 cup heavy cream
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For the buttercream frosting:
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1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

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.
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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.
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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.
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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.

Recipe Source: amybites.com

  1. thehandsomeboy posted this