Butterbeer Cupcake

Since Harry Potter movie series is coming to an end soon here.  I figure that I should try to make a memorable cupcake for the event.  After searching the web for some awesome ideas, I found out that butterbeer has become quite a popular recipe for cupcake, especially if you're a Harry Potter fan.  This is the link to the original recipe for the butterbeer cupcake at amybites website.  I have actually twist the recipe a little bit to be creative by changing the buttercream to the swiss meringue butterbeer buttercream and it has turn out quite stunning.  LOVE IT... so YUMMY!!!

For the cupcakes:

Make 18 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 swiss meringue butterbeer buttercream frosting:
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5 eggs white
1 cup granulated sugar
pinch of salt
1 1/2 cup (3 sticks) of butter at room temperature
1 tbsp butterscotch ganache
1 - 2 tbsp of cream soda to taste

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. Use an melon scooper to remove a tiny portion in the middle of the cupcake and fill into the center of each cupcake of about 1 teaspoon of the butterscotch filling.


Swiss Meringue Butterbeer Buttercream Frosting: Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).  Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in the butterscotch ganache and the cream soda. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.  Use a spatula to frost the cupcake or in my case, I used the 8M tip to pipe the frosting on my cupcake for the classic look and drizzle more butterscotch ganache on top of the cupcake.