Butterbeer

Okay, I guess I should get it out there that I'm a Harry Potter fan (although the books should have been named Hermione Granger as Harry, Ron and the entire wizarding world would have been goners with out her). While I didn't see the midnight showing, I did watch the Deathly Hallows 7B at noon on Friday in 3D. I definitely recommend the film--who wouldn't want to see a film about a valiant fight between good and evil, set in a fantastical world populated by ghoulish monsters who want to drag the world into terrible darkness, with the only hope for salvation a group of brave young rebels?

In preparation for the screening, I made some Butterbeer Cupcakes:

For the cupcakes:
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 (do not use diet)

For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream

For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

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.

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.

For the 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. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

For the buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

For the real fans, divide the frosting and use food coloring to make them in your preferred House colors.

Adapted from Amy Bites.

Use any leftover ganache to make butterbeer:

8oz cream soda
2-3 tablespoons of butterscotch ganache

Mix in a tall glass and serve over ice. Add a shot of butterscotch schnapps for an adult version.