I used my white cake and buttercream base to make the cupcakes and the frosting, while the rest of the ingredients I incorporated were inspired by a recipe found by a friend. Again, I used anything with the word "butter" in it, and I guessed the proportions for the ingredients based on the amounts of dry and wet ingredients I already had.
 |
| My double boiler, probably used by the pioneers back when aluminum pots were in style |
The other ingredient I found at Chef Central was the vanilla butter bakery emulsion. I was looking for butter flavoring and this was the closest thing I found. It worked well, and because it already had vanilla in it I omitted vanilla extract from the recipe. If you make this recipe with butter flavoring, add in equal parts of that and vanilla extract.
 |
| Fill cupcakes until ganache just comes out of the top of the cupcake |
Butterbeer Cupcakes
Ali B original, inspired by Amy Bites (ganache directly taken from source)
Makes about 24 cupcakes
Ingredients
For the cake:
- 2 c flour
- 2 tsp baking powder
- 1 tsp salt
- ¾ c (12 tbsp) unsalted butter (room temperature)
- 1/2 c sugar
- 1/2 c dark brown sugar
- 1 lg egg
- 2 tsp butter vanilla bakery emulsion
- 2 tbsp powdered buttermilk + ½ c water*
- ½ c cream soda
For the butterscotch ganache:
- 1 package (11 oz.) butterscotch morsels
- 1 c heavy cream
For the butterscotch icing:
- 1/2 c unsalted butter, room temperature
- 1/4 c vegetable shortening
- 1/2 tsp butter vanilla bakery emulsion
- 3 c confectioner's sugar
- 3/4 tbsp merengue powder
- 1/4 tsp salt
- 1/4 c milk
- 1/4 c butterscotch ganache
- ½ tbsp. water (may need more or less depending on desired consistency)
Directions
Bring water in a double boiler to a simmer and add the butterscotch morsels and heavy cream to the pot or small bowl. Stir constantly until the morsels have dissolved and there are no chunks left. Remove from heat and allow to cool to room temperature before funneling into a squeeze bottle.
Preheat oven to 350. Line a cupcake pan with liners.
Combine flour, baking powder, salt, and powdered buttermilk in a bowl. Set aside
With a beater, combine butter and sugars and beat until creamy. Add the egg and butter vanilla bakery emulsion, combine. Add the water called for in the powdered buttermilk (in this case, ½ c ), combine, then add half of the flour mixture and combine. Add in the cream soda, combine, then add the rest of the flour mixture.
Fill liners 2/3 with batter and bake for 20 to 25 minutes, or until a toothpick is inserted into the center and comes out clean. Remove from pans and cool on wire racks.
Once cooled, fill with butterscotch ganache. Insert tip of squeeze bottle into cupcake and fill just until the ganache comes out of the top of the cake.
To make the icing, combine butter and vegetable shortening in a large mixing bowl until creamy. Add butter vanilla bakery emulsion and salt.
Add the confectioner's sugar one cup at a time and incorporate completely after each addition. The icing will appear dry after adding all of the sugar. Add the merengue powder.
Add milk and beat until life and fluffy, about 8 to 10 minutes. Fold in the butterscotch ganache. Scoop into piping bag affixed with desired tip and add water as necessary to make the icing easy to pipe.
Note: because of the milk in the icing, the icing should be refrigerated if not being used that day.
Add milk and beat until life and fluffy, about 8 to 10 minutes. Fold in the butterscotch ganache. Scoop into piping bag affixed with desired tip and add water as necessary to make the icing easy to pipe.
Note: because of the milk in the icing, the icing should be refrigerated if not being used that day.
Share this post
Great post. Love the photos.
ReplyDelete@Christine's Pantry Thanks Christine!
ReplyDelete