Wasc Butterbeer?

Baking By VentureSister Updated 26 Jul 2011 , 8:17pm by VentureSister

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VentureSister Posted 25 Jul 2011 , 11:07pm
post #1 of 3

Was thinking of adapting the WASC to be a butterbeer cake. Everything I have seen seems to be a butterscotch/carmel flavor. If I added butterscotch pudding mix into the cake and carmel into the buttercream, would that work?
Obviously this is a Harry Potter cake, just wanted the flavor to surprise everyone.
Appreciate any and all advice and suggestions on this.

2 replies
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TexasSugar Posted 26 Jul 2011 , 5:15pm
post #2 of 3

If I was going by the recipe below, which seems to be a popular cupcake recipe, I'd use buttermilk and cream soda in place of the liquid in the mix. I'd probably also use some brown sugar in place of the regular sugar.


Butterbeer Cupcakes
Makes 18
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
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 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 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.

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VentureSister Posted 26 Jul 2011 , 8:17pm
post #3 of 3

Thank you TexasSugar.
I get nervous when trying something that I have never done before.
The funny thing is butterscotch flavor makes me sick. So I won't be taste testing these.
Fingers crossed I don't screw this up.
Will post how it turns out and how friends and family like it.

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