It’s September folks! You know what that means? Time for the cute little boys and girls to head off to school, and learn all there is to learn about witchcraft and wizardry. Wait a minute…I’m not in Harry Potter’s world? I don’t live in London? My kids aren’t going to Hogwarts someday? Sad.
Anywho. If you’re a nerd like me, you will know that today is the day all Hogwarts students board the beautiful scarlet steam engine The Hogwarts Express at 11 o’clock on Platform 9 3/4 on their way to the amazing school of witchcraft and wizardry, Hogwarts. Some it will be their first time there and for the rest it’s just another year full of adventure with Peeves, the ghosts of Hogwarts and so many other things.
And to celebrate another year at Hogwarts for these children I made Butterbeer cuppy cakes. Now for those who have been following me since my beginnings back in 2010 ( I know this blog is old) I had made these cuppy cakes once before, but I don’t think they turned out that well then and I have recreated them today. I also am using a completely different recipe than I did before.
This time of year always reminds me of Harry Potter and I feel like I need to watch at least one or two of the movies with the kiddos. Speaking of movies are you all ready for Fantastic Beasts and Where to Find Them? I so am. Did you see that there are 3 new books out from Pottermore? They’re short stories and I can’t wait to get them, although it looks like they’re only available on kindle.
1 cup Heath Toffee Bits (not the ones with chocolate)
¾ cup butterscotch chips
½ cup heavy cream
2 cups heavy cream
⅓ cup butterscotch instant pudding mix, dry
½ cup confectioners' sugar
3 tsp imitation butter extract
Preheat oven to 350 degrees F.
Line cupcake pan with liners.
Combine flour, sugar, baking soda, baking powder, and salt in a medium sized bowl and stir with a whisk until well mixed and smooth.
In a large bowl or stand mixer fitted with a whisk attachment, beat together the eggs, oil, extracts, and buttermilk.
Beat in the dry ingredients and the cream soda, alternating between the two until batter is smooth.
Mix in the toffee bits.
Add ¼ cup batter to each cupcake liner and bake for 18-22 minutes.
Remove from oven and transfer to a cooling rack to cool. Bake remaining cupcakes.
Meanwhile, make the sauce by placing the butterscotch chips in a small metal bowl and heating the heavy cream in a small saucepan over medium heat.
Bring cream to a simmer, then pour it over the butterscotch chips. Let set for 3-4 minutes.
After time has passed, whisk cream and chips together until a rich sauce forms. Transfer to the fridge to cool and thicken for about 30 minutes.
Prepare frosting by combining all ingredients in a large bowl or stand mixer fitted with a whisk attachments and beat on medium-high for about 3-4 minutes until a light and fluffy frosting forms. Transfer frosting to a pastry frosting bag or to a dessert decorating tool.
Remove sauce from the fridge, roll out a piece of wax paper on a flat surface, dip the tops of the cupcakes in the sauce and place on the wax paper and let set for 15 minutes.
Place each cupcake in a second liner to cover up the stickiness.
Pipe frosting onto the cupcakes and finish with sprinkles.