Butterbeer cupcakes

I may have mentioned this but i freaking LOVE Halloween.  It's probably only second to Christmas, because Christmas has presents (!!) and twinkly lights (who DOESN'T love twinkly lights?).  So in honor of the wonderful holiday I threw a gigantic Halloween party.  This party had a slight Harry Potter theme because we're all 20 somethings and that was our childhood.  Harry Potter is almost as great as Halloween so the two together is pretty amazing.

The first treat I'll share was the most popular: butterbeer cupcakes.  Now I'm not a fan of butterscotch.  Even the smell is overpowering but here it's pretty delicious in moderation.  Another I hate: buttercream frosting.  Personally, I blame buttercream for the perception that cake is too sweet.  It's powdered sugar and butter, so blah.  Plus this cupcake needs to be creamy like the real butterbeer in Harry Potter so I made an executive decision and created a magical Swiss meringue buttercream.  Soooo good.  Seriously, restrain yourself and try to get them on the cupcakes.  It's worth it.

Butterbeer Cupcakes

2 cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
½ cup buttermilk
½ cup cream soda

Butterscotch Ganache

11 ounces (1 package) butterscotch chips
1 cup heavy cream

Butterscotch Swiss Meringue Buttercream

5 large egg whites

1 ½ cup sugar

4 sticks unsalted butter, sliced and softened

¼ teaspoon salt

⅓ butterscotch ganache

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, 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.

4. Mix in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour.  Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

5. Place the butterscotch chips in a small heat proof bowl.  In a small saucepan on medium heat, heat the heavy cream until it just starts to steam.  Pour over the butterscotch chips and let sit for 5 minutes before whisking together.

6. Combine the egg whites and sugar in a heat proof bowl (using your mixer bowl will save dishes) and place it over (not on) simmering water.  Whisk the mixer constantly until it reaches 160 degrees F (another way to tell is to rub the mixture between your fingers: when it is no longer grainy, it has reached the correct texture).

7. Transfer the bowl to a stand mixer fitted with the whisk attachment and beat on medium high speed until the mixture cools, doubles in size and forms stiff peaks. About 10-12 minutes.

8. Add the butter, one piece at a time, mixing to incorporate after each addition.  The mixture may appear clumpy and curdled looking at first, but that’s fine.  Just keep mixing.  It will come together.

9. Add the salt and butterscotch ganache.  Mix to combine. Pipe it on the cool cupcakes.

10. Drizzle the rest of the (cooled) butterscotch ganache on the frosted cupcakes.

Cupcake base adapted from the Pastry Affair and the frosting from Bakers Royale