Butterbeer cupcake

I always thought, that cupcakes are prettier than tasty, but I guess this was because I only encountered not too good ones in the past. :) I never made cupcakes before this one, but I have the confidence when it comes to cooking or baking, so I was not worried about making them for a party without trying them out first. I am happy to say, that it was a success, and I am going to try and make some more in the future. 

I had to change a couple of ingredients from the original recipe, as it is from an American blog, and we don't have the same things here in Scotland, but it turned out fantastic anyway, so I am going to share my version with you.

Ingredients

Cupcake:

2 cups of flour

2 teaspoons of baking powder

pinch of salt

1/2 cup of soft butter

1/2 cup of granulated sugar

1/2 cup of brown sugar

3 large eggs

1,5 teaspoons of vanilla extract

1/2 cup of buttermilk

1/2 cup of cream soda

Filling:

1/2 cup of butterscotch sauce

1 cup of extra thick cream

Icing:

1/2 cup of soft butter

1/3 cup of the filling you made

1 teaspoon of vanilla extract

pinch of salt

450 g icing sugar (or the amount you need to reach the desired consistency)

Preheat the oven to 170 °C. Combine the flour, the baking powder and salt. Cream butter until light and fluffy. Add the sugars. Beat in eggs, one at a time. Add the vanilla flavouring, the buttermilk, and the cream soda. If you can't buy buttermilk, mix regular milk with a teaspoon of lemon juice, and tadaa! :) Add dry ingredients, mix well. Bake for 15-17 minutes, check with a knife to see whether they are ready. This cupcake "dough" was enough for 20 cupcakes.

For the filling, just mix the butterscotch sauce with the cream. Wait for the cupcakes to cool down, then insert the filling to the centres of each cupcake with a cupcake filler (or a big syringe). Don't worry if it comes out a bit. :) 

For the icing, cream butter until light and fluffy. Add the filling you saved earlier, the vanilla extract, and the salt. Beat in icing sugar, one cup at a time, until desired consistency. 

After I decorated my cupcakes with the icing, I used the remaining butterscotch sauce on top. to make it more prettier and tastier. :) Also, it is easier to eat, if you use silicone cupcake/muffin cases. Once the cupcakes cooled down, I removed them from the silicone ones, then used paper cases to make them pretty (and colour coordinated them for the four Hogwarts houses). This way it is easy to eat them, you won't waste half of the cupcake, because it won't be stuck on the paper. But they are still pretty and cupcake looking. 

I hope you will try the recipe out. It takes some time to make them, but it well worth the effort, and it is not hard at all, just time-consuming.