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Category Archives: Beer Cupcakes

Butterscotch Cupcakes with Salted Caramel Frosting

Harry Potter Butter Beer Inspired Cupcakes!

Butter beer inspired cupcakes!

I am a Harry Potter fanatic, there I’ve said it.

I’ve re-read the books more times than I can count, can recite the movie scripts line for line, and my freshman year of college I even took a class on Pottermania. The world the J.K. Rowling and the movie cast have been able to create has captured the hearts of people of all ages all around the world, including my own.

I knew starting this blog that I wanted to attempt a recipe that I found for butter beer cupcakes. Butter beer is the iconic drink coveted by the wizards and witches in the wizarding world and more so by the muggles who longed to taste the frothy, sweet drink from the Three Broomsticks.

While I haven’t been able to make the exact recipe (I couldn’t find butter extract, though I still plan to make them…especially with the Deathly Hallows Part II being released Nov. 11!) I was inspired to make some sort of butterscotch cake.

Last week I was lucky enough to be able to go to the Wizarding World of Harry Potter, a mini park inside Universal Island of Adventures. Walking through the entrance way is like being transported to England and into the secret world where wizards are real. The life-like attractions, including Hogwarts castle, are just the beginning for what the park has to offer.

Aside from rides, you are also able to walk through shops like Zonkos and Ollivander’s Wand Shop. Despite all of this one of the best features happens to be the butter beer carts scattered along the streets. The first thing my friends and I did to begin our Harry Potter experience was buy some butter beer, which happens to be an extremely sweet cream soda with a butterscotch froth along the top. Hence the butterscotch inspired cupcakes!

Vats of Butter beer

Journalism Loves at Harry Potter World!

The recipe I found on Parenting.com, from Betty Crocker was a last-minute find, which yielded delicious results! Like I said, I planned to use a butter beer specific recipe, but I’m happy with what I’ve made regardless.

The recipe itself is a little confusing, in fact I thought I would be blogging about my first batch of failure cupcakes, but alas, the butterscotch shines through and gives the cake a sweet edge to an otherwise plan vanilla flavor.

Butterscotch Cupcakes from Betty Crocker

Ingredients

  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 1 cup granulated sugar
  • 2 teaspoons vanilla
  • 2/3 cup milk
  • 3/4 cup butterscotch chips, coarsely chopped
The ingredients was the confusing part for me, because as you can see some ingredients, such as sugar and vanilla extract are listed twice. To solve this I mixed all the ingredients, saving the 2 tsp of vanilla and 1 c sugar for the end, while hoping for the best!
I also added extra butterscotch chips to really settle in that flavoring, which definitely helped!

Steps

1.    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.

2.    In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.

3.    Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

Frosting

  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 3 1/2 cups powdered sugar
Steps
1.    Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.
I also had a minor heart attack making the frosting, which was due to adding too much sugar too quickly. Instead of creaming together the sugar grew lumpy, although I was able to fix this by adding a splash of milk. However, to avoid this I suggest adding the sugar in 1/2 cup increments.
The final touch is adding a dash of sea salt to the frosted cupcakes. It is completely optional, however the salty taste offsets the sweet intensity created by the caramel and butterscotch chips.
 
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Posted by on November 6, 2011 in Beer Cupcakes, Cupcakes

 

Cupcake Photo Shoot

I could take all the pictures I want, but I am by no means a professional photographer, especially a food photographer. However, I am in luck and work for my school paper, which has its own photographer, who I happen to be good friends with. To make a long story short, I bribed him with my Guinness cupcakes and he thanked me with a photo of it. 

"Any Given Sunday" Cupcake. Photo credit Kenny Barto

 
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Posted by on September 13, 2011 in Beer Cupcakes

 

“Any Given Sunday” Cupcakes

Chocolate Stout Cupcakes with Vanilla Bean cream cheese frosting, topped with chocolate covered pretzels.

With this blog beginning the same weekend as the kickoff to the 2011 NFL season I couldn’t think of a better way to get things started than combining two of my loves; sports and baking. Once I decided that I wanted to somehow combine the ideas of football (extremely masculine) and cupcakes (very feminine) I decided to first attempt beer cupcakes. Nothing goes better with football than beer and beer and pretzels is a staple in practically every sports bar, so why not put all of these elements into a sugary and chocolatey treat?

The best recipe I was able to track down was from the blog, Pinch My Salt. The recipe calls for the use of Guinness stout, yogurt, which is healthier than butter and sour cream and the vanilla bean cream cheese seemed like an interesting twist on a traditional flavor. There is also an added bit of cinnamon added to the cake batter, which adds the perfect hint of fall flavoring.

Recipe: Chocolate Stout Cupcakes

Adapted from Pinch My Salt

2 large eggs
1/2 cup plain yogurt
6 oz. dark stout- preferably Guinness
2 tsp vanilla extract
1/2 cup cocoa powder- I used dutch cocoa powder, but any would work
1 cup sugar
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon ground cinnamon- This is where I altered the recipe a bit. I love cinnamon, so instead I added 1/2 tsp, which you wouldn’t think makes a difference, but truly does.
6 tablespoons butter, melted

Step 1- gather ingredients: You know it's going to be a good cupcake when step 1 is go to the package store. When I was there I bought the wine for myself, it has nothing to do with the actual cupcake! Just saving myself a bit of time!!

Step 1 Continued

1. Preheat oven to 350 degrees.
2. Line a 12-cup cupcake pan with cupcake papers. Pinch my Salt instructed bakers to spray the liners as well, but I found that it then warped the wrappers and made the cupcakes look sloppy.
3. Melt butter in microwave or on stovetop, then set aside.
3. In a large bowl whisk together eggs and yogurt. Add beer and vanilla whisk until well combined.
4. Sift all the dry ingredients together (cocoa powder, sugar, flour, baking soda, and cinnamon) into a separate bowl.
5. Add about a third of the flour mixture into the wet ingredients and using a hand mixer, blend well. Add the rest of the flour mixture, a third at a time, mixing well after each addition. When all ingredients are blended, add the melted butter then continue mixing until very well combined.
6. Pour batter into the twelve cups, filling each only about 3/4 full.
7. Bake on center rack of the preheated 350 degree oven and for approximately 25 minutes.
8. When cupcakes are done (toothpick inserted in center of a cupcake will come out clean), remove the pan to a wire rack.  Let cool for ten minutes then remove cupcakes from pan and let them cool completely on wire rack.

After sifting together the dry ingredients whisk together the liquids...and in goes the Guinness

The batter gave me no trouble, and the size of the cupcakes when filling them 3/4 of the way in the tins came out perfectly. The Guinness gave the batter a rich and dark color without it tasting bitter and the aroma of stout, chocolate and cinnamon was amazing. Where I had trouble was the cream cheese frosting.

The Guinness gave the batter a dark and rich color, while the mix of Guinness, cocoa powder and cinnamon smelt gorgeous

Frosting Recipe:

8 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
4 cups powdered sugar
1/2 t. vanilla extract
Seeds from 1/2 a vanilla bean that has been split and scraped

In a medium bowl, blend together cream cheese, butter, vanilla and vanilla bean seeds. Gradually add powdered sugar, mixing well until it’s all incorporated.  Use immediately.  The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

Bad Batch

I ended up having to make two batches of frosting in the end because being the health conscious person that I am, when shopping for ingredients I bought fat-free cream cheese. Well, I learned that that kind is made with skim milk, not cream, which means that the consistency of the frosting was runny instead of thick. At first I added extra cream cheese to try and thicken it, when that didn’t work the frosting went in the freezer, but that didn’t work either. When I remade the batch with actual cream cheese the frosting turned out perfectly, and I definitely recommend using the vanilla beans!!

GOOD BATCH! Who would've thought such a tiny detail could make such a big difference!

GOOD BATCH! Who would've thought such a tiny detail could make such a big difference!

In the final product you could definitely taste the Guinness used in the batter, but it wasn’t overwhelming, it was off-set by the strong taste of the cinnamon matched with the sweetness of the frosting. 

Final Product!

 
 
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