butter extract | thebrookcook

My son was blessed with a snow day on his 13th birthday! We were able to load him up with his favorite meals all day long. 🙂

After having Banana Chocolate Chip Muffins for breakfast, some sort of meaty concoction involving kielbasa, sliced sourdough baguette, melted cheese and garlic powder prepared by my husband for lunch, and his ultimate favorite, Thai One-Pot, for dinner, we topped off the day with these Butterbeer Cupcakes. ❤

He is such a Harry Potter fan; he has read the series over fourteen times, now losing count. After visiting both Harry Potter Worlds at Universal Studios in Orlando, he is a HUGE butter beer fan as well. (We tried every version available. 🙂 )

This recipe is from PastryAffair.com, adapted from Amy Bites. I added cream to the frosting and halved the ganache recipe. I halved the recipe below with success; I weighed one beaten egg to use “half” of an egg.

I can’t believe that I have a teenager in my house! So sad to make “13” Number Cookies…

Yield: 18 cupcakes

For the Butterbeer Cupcakes:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
generous pinch of coarse salt
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda (I used Dr. Brown’s)

Preheat oven to 350 degrees F (175 degrees C), preferably on convection. Line a cupcake tin with baking cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer, beat together the butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla extract and butter flavoring.
With the mixer on low, add 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Mix just until incorporated. Do not over mix!
Fill cupcake liners 3/4 of the way full and bake for 15 minutes one tin at a time, or 16 minutes for 2 trays (rotating halfway through baking), or until the cupcakes are golden and spring back when touched.
Cool completely before frosting.

For the Butterscotch Ganache:

5.5 ounces (1/2 package) butterscotch chips
1/2 cup heavy cream

In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth.
Remove from heat and cool to room temperature before using.

For the Butterscotch Buttercream:

6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
pinch of coarse salt
3 cups powdered sugar
2-4 T heavy cream (as needed)

Using a stand mixer, beat the butter until light and fluffy, about 2 to 3 minutes.
Mix in the butterscotch ganache, vanilla, butter flavoring, and salt.
Beat in the powdered sugar for 2 to 3 minutes, until incorporated.
Add the cream a tablespoon at a time until desired consistency is achieved (I used 4 tablespoons).
Beat until light and fluffy, about 2 to 3 minutes.

To Assemble:

Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into each cupcake, completely immersing the tip, and fill with butterscotch ganache until it starts to overflow.
Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake.
Drizzle on the butterscotch ganache, as desired.

Notes:

If you have any leftover butterscotch ganache, it can be used as ice cream topping.
Store cupcakes in an airtight container in the refrigerator. Bring to room temperature before serving.