Butterbeer Cupcakes

Recipe Time!
Butterbeer Cupcakes – Originally by Erica’s Sweet Tooth

For the Cake

Instructions:

Preheat oven tooooooooooooo -> 350 deg.
In a medium bowl, whisk the flour, baking powder, baking soda and salt.
In a large bowl, cream the butter + sugars together. Add the eggs, mix. Then add the vanilla + butter flavoring.
In a small bowl, whisk the cream soda and buttermilk together.
Add the flour to the egg/butter/sugar bowl, in small increments while switching off with the cream soda/buttermilk mix.
Pop the suckers in the oven for 15-17 minutes.

For the Ganache:

Melt these together in a double boiler and let cool. What I did was put the cupcakes in the oven and did this while the cupcakes cooled.

For the Frosting:

½ cup unsalted butter, at room temperature
1/3 cup butterscotch ganache
1 tsp vanilla
1 tsp butter flavoring
1/8 tsp salt (personally, I understand why the salt is there but I really just don’t like salt so next time I’d make this, I’d eliminate this.)
1 lb powdered sugar
Splash of cream (as needed)

Just mix this all together, yo. (I’m so white, I need to stop saying yo.)
Some Continued Instructions:

So after your cupcakes are cool, roll the tops of them into the ganache, and put them back on your cooling rack (seen here)
For the frosting, I’d highly suggest piping it on just because the ganache is going to be slippery and trying to just top it off with a frosting spatula will get messier than it needs to be
Drizzling the rest of the ganache topping on? I used a teeny rubber spatula and just sorta went back and forth. Probably wouldn’t recommend it. Hahahha.

Wanna overdo the sweetness? Yeah I know you do. Try the butterbeer I made a while ago. If you do, buy an extra little bottle of butter flavoring.

Thanks for following! If you want to see me make something, I’m always taking requests. I love hearing from you crazy kids. Cheers!

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