As a Potterhead and foodie, I decided to combine my two loves by creating my own adaptation from several Butterbeer cupcake recipes I found, which required you to make them from scratch. If your baking level is on the same playing field as Neville Longbottom’s potion-making skills, or if you don’t have a time turner, then you’ll find this recipe to be a piece of (cup)cake.
Whether you bake them for holiday parties or for something to do while you eagerly await the Fantastic Beasts premiere next year, I guarantee they will leave behind some magic in your mouth. Always.
The Cupcake
Ingredients
Instructions
Preheat oven to 350ºF, and line the cupcake tin.
Follow directions on cake mix box (instead of 1 cup water, reduce to 1/2 cup). Melt butterscotch morsels and add to batter, along with cream soda. Mix all together.
Place about 1/4 cup plus 1 tablespoon of batter into the prepared cupcake tin.
Bake for time directed on the cake box (about 15 minutes), and let them cool for about 20 minutes before frosting.
Butterbeer Frosting
Ingredients
Instructions
Cream the butter, and gradually add in powdered sugar (1/4 cup at a time) until desired taste and consistency. If needed, add a tablespoon of cream soda.
#SpoonTip: This much butter will make just enough for a thin layer of frosting (as shown in the photos). Add more butter if you like thicker layers of frosting.
Frost the cupcakes and add desired toppings. I like to use leftover butterscotch morsels and butterscotch ice cream topping.
#SpoonTip: Melt leftover butterscotch morsels and drizzle on top with a fork.