Butterbeer cupcakes: A perfect Muggle Halloween treat
As children reading Harry Potter, we all imagined what butterbeer might taste like. And a lot of us probably chuckled at the naughty notion of being able to imbibe a beverage with beer in it. I always imagined a butter-y, butterscotch drink with maybe a trace of beer.
So in honor of Halloween, I decided to whip up some butterbeer-inspired cupcakes with butterscotch and beer. Because this is a holiday that’s all about sugary indulgence, right? If you would prefer not to add in beer, see directions below.* But for muggles over 21, the beer adds a savory kick to the butter-y sweet treat!
Ingredients
- 2 1/3 cups all-purpose flour (2 cups all purpose, 1/3 cake flour)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla
- 1/3 cup milk
- 1/3 cup beer (*If you would like to skip the beer, simply use 2/3 cup milk.)
- 3/4 cup butterscotch chips, finely chopped
Steps
- Combine dry ingredients and set aside
- Combine milk and beer, set aside
- Cream butter and sugar
- Blend in egg and vanilla
- Add dry ingredients, alternating with beer and milk mixture
- Once combined, mix in finely chopped butterscotch
- Bake at 350 for 20 minutes in lined muffin tin. Allow to cool and frost cupcakes with Butterscotch Buttercream frosting
For the Butterscotch Buttercream
Ingredients
- 1 cup unsalted butter, softened
- 3 cups confectioners sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup butterscotch morsels, melted
Steps
- Combine butter, sugar, salt and extract with electric mixer
- Melt morsels and beat in buttercream mixture
Cheers and Happy Halloween!
