Today we’re celebrating Harry James Potter’s birthday with these Butterbeer cupcakes. The cupcake sponge contains orange soda and is topped with the super creamy and fluffy salted caramel flavoured boiled milk buttercream frosting. A generous drizzle of salted caramel sauce finishes off the cupcake.
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I hate to admit it but growing up, I never watched or read the Harry Potter series. I just didn’t get it, I mean I was 10 when the first part released in cinemas and while some of my school friends were all over it, I never understood what the whole craze was about. That was until I was well into my early 20s. I was actually getting ready to start my life over in a brand new city in a completely new continent. That’s right, I first started watching Harry Potter a couple of weeks before I was to leave for Dublin and boy was I hooked. I’ve since watched the entire series over 3 times and now the next thing on my agenda now that I’m back in Bombay is to read all the books in the series as well.
So, now that I’ve found my newfound love for the Harry Potter fam, I couldn’t go without making these Butterbeer cupcakes now, could I? It’s obviously such a fictional delicacy but the sound of it is just unreal! I have made my own version of these cupcakes based on how it sounded to me so these cupcakes are made using Orange flavoured soda. We used to get something call ice cream soda a few years back but I couldn’t find them at my local store anymore! So I resorted to the usual orange flavoured one that is so popular here. I also love the sweet tangy flavour that pairs so well with the caramel sauce.
In the past, I’ve shown you how to make salted caramel sauce. You follow the exact same recipe here and make a batch for yourself. You won’t need all of it but honestly, do you even need an excuse? You could use that sauce in a multitude of different ways, like making these dark chocolate and salted caramel cupcakes or even just pour over ice cream! Yum!
The Boiled milk buttercream frosting too is up on my YouTube channel but this version has a very tiny variation. Instead of adding cream, I’ve made this frosting entirely with milk and I’ve also reduced the amount of sugar here just so the sweetness isn’t overpowered as we’re also adding salted caramel sauce, which can affect the overall sweetness. So I’ve halved the recipe provided in the video and used 100 grams caster sugar instead of 150. You can reduce it even more, if you’d like and take just 75 grams of sugar. It will not affect the texture / consistency of the frosting itself.
Pipe some luscious swirls over the butterbeer cupcakes and drizzle generously with salted caramel sauce and voila! Your cupcakes are ready to be devoured! Also, don’t forget a dainty little straw to finish the look.
- 100 grams all purpose flour
- 1 teaspoon baking powder
- 100 grams salted butter
- 100 grams caster sugar
- 1 egg
- 100 mls mirinda / fanta / orange soda
- 200 mls whole full fat milk
- 100 grams caster sugar
- 3 tablespoons all purpose flour
- 150 grams salted butter, room temperature
- 200 grams salted caramel sauce
- Preheat oven to 150 C / 300 F.
- In a large bowl, sift all purpose flour, baking powder and caster sugar
- Mix well.
- Add butter and using electric beaters, mix until combined well.
- Add the egg and mix on medium speed for 1 minute
- Add the vanilla and mix well.
- Add the Orange Soda and mix until well combined, about 1 minute on full speed (electric beaters) and medium high speed (speed 8 ) if using stand mixer.
- Line muffin tray with cupcake liners.
- Use an ice cream scoop to fill the liners 3/4th of the way through.
- Bake for 20 - 22 minutes or until a skewer inserted in the center of the cupcakes emerges clean.
- Let it cool completely.
- Mix milk and sugar on medium heat.
- When sugar dissolves, add the flour and use a whisk to beat well so no lumps remain.
- Increase heat to medium high and boil the mix for 3 minutes.
- Take it off the heat, transfer to a bowl and spread it out, cover with parchment paper ensuring the top covers the surface so a skin does not form.
- Let cool to room temperature.
- Once it is cooled, start whisking butter till smooth.
- Add the pudding mix in 3 instalments, beating well between each addition.
- Add the Salted Caramel Sauce and mix again on high speed for 2 minutes until well mixed.
- Use a Wilton 1M tip and pipe a swirl on the cupcakes.
- Drizzle with some salted caramel sauce and finish off with a 1/3rd piece of a paper straw.