Butterbeer Cupcakes
Harry Potter inspired cupcakes with a caramel filling and glitter
Servings 24
Ingredients
For the caramel filling
- 57 g Butter
- 165 g Dark brown sugar
- 175 ml Double cream
- 2 tsp Vanilla extract
For the sponge
- 290 g Butter or baking spread
- 5 Eggs large
- 290 g Caster sugar
- 290 g Self raising flour
- 2 tsp Butter flavour extract
For the buttercream
- 200 g Butter or baking spread
- 2 tsp Butter flavour extract
- 400 g Icing sugar
For decoration
- Gold edible glitter
Instructions
- Start by making the caramel filling. In a pan melt the butter. Once melted add the dark brown sugar and double cream. Bring it to a boil then let the sauce bubble for 5 minutes. Keep stirring it the whole time. Then take it off the heat and mix in the vanilla extract. Pour it into a bowl and cool it fully in the fridge, it will take a couple of hours and will thicken up noticeably
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line two muffin tins with cupcake cases
- To make the sponge cream together the butter and the caster sugar
- Add the eggs, one at a time and mixing between each addition. Also add the butter extract flavouring
- Add the self raising flour and mix in. Divide the mixture between the cupcake cases
- Bake for 20-25 minutes until golden brown. Place on a cooling rack to cool fully
- To make the icing mix together the butter and the icing sugar, then add the butter extract flavouring and mix in
- Use a cupcake corer to make a hole in the middle of each cupcake. Fill the holes with the caramel using a piping bag with the end snipped off, or a teaspoon
- Put the icing into a piping bag with a star or rose nozzle. Swirl the icing onto the cupcakes then sprinkle gold glitter all over
- Store in an airtight container in a cool place, eat leftovers within 3 days
