Hands up who loves Harry Potter? We do, we do!!
Saturday nights usually involve a movie night, and being huge Harry Potter fans, I thought I'd share this recipe for our Butterbeer cupcakes.
We've sampled some Butterbeer, and I thought I'd try my best to recreate the cream soda and toffee/butterscotch flavour in a cupcake.
So here goes You will need:
18 cake cases
Two cups of plain flour
One and a half teaspoons of baking powder
Half a teaspoon of bicarbonate of soda
Half a teaspoon of salt
Half a cup of softened butter
Half a cup of granulated sugar
Half a cup of brown sugar
Three eggs
One table spoon of butterscotch or toffee sauce (that you put on ice cream)
Half a cup of caramel/butterscotch ice cream (softened)
Half a cup of cream soda (Barrs tastes the best)
Vanilla essence
Marshmallow Fluff
Vanilla buttercream icing
1. Preheat the oven to 180 degrees and set out the cake cases in a baking tray. This makes 18 cakes.
2. Mix together in a large bowl the flour, baking powder, Bircarbonate of soda and salt.
3. In a separate bowl whisk together the softened butter with both sugars and gradually add the three eggs.
4. Mix your melted caramel ice cream (ours was from Aldi) and extra toffee/butterscotch sauce together with some vanilla essence then add all the ingredients into one bowl and add the cream soda, mixing everything together until you have a smooth cake mixture.
5. Fill each cupcake case to about three quarters full and then bake in the oven for around 15-18 minutes.
6. Leave the cakes to cool.
7. Poke a small hole in the top of each cake and pour in a small amount of toffee sauce.
8. This is down to individual choice, but we added a small dollop of Marshmallow fluff on top of each cake, it looks like the froth!
9. Okay, I cheated this time, I used vanilla buttercream from a Dr Oetker can and swirled it on top, then added a final drizzle of toffee sauce.
10. Refrigerate the cakes to set the icing - then sit down, kick back and enjoy!
I even made a cream soda toffee ice cream float to accompany it!
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