So, I like to knit. And there is this website that every good knitter knows – Ravelry. It’s this pretty amazing compendium of patterns, needles, books, yarns, everything you could ever need. I can take a book I have, look it up on Ravelry, see people who have knit the same projects in the book, and judge what colors or yarn I want to use and if I want to make any modifications.
A few weeks ago, I entered a cupcake contest on Ravelry (okay technically in the group “Hogwarts at Ravelry” – I’m a dork, I know). I’ve yet to jump on the whole cupcake bandwagon; personally I would take a slice of cake any day, but I figured I would give it a go. And guess what? I won 3rd place. I think I win a free pattern or stitch markers or something like that.
So here you go, a wonderful fall, Harry Potter inspired, IC friendly cupcake invented by yours truly.
Where do you go for a nice cold pint of butterbeer? Hogsmeade of course! These are pumpkin butterbeer inspired cupcakes. Personally I love how they look like a mini pint of butterbeer, with the butterscotch colored bottoms and the white, foamy tops!
(pretend this is an artsy DSLR photo with the cupcake off to one side, only three quarters in the frame, with a blurry background, and not just a photo taken with my webcam).
Here’s the recipe (makes 24 regular sized cupcakes):
1/2 cup butter, softened
1 1/3 cups sugar
1 cup mashed cooked or canned pumpkin
1 tsp vanilla
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon*
3/4 cup milk
3/4 cup butterscotch chips
Beat sugar, butter, eggs and vanilla well. Sift together dry ingredients and add in slowly, alternating with milk. Mix in butterscotch chips. Fill lined (essential!) muffin cup tins three quarters full and bake for 20-25 minutes at 375.
1 stick butter, melted
2 cups confectionary sugar
1 tsp vanilla
1/4 cup milk (or less or more!)
Melt butter and add in sugar. Add in vanilla, Slowly add in milk. Remember – you can always add in more milk, but if you add in too much, you have to put in more sugar which can quickly run into a problem when you run out of sugar. 🙂
1/4 cup (1/2 stick) butter
1/2 brown sugar
1/2 cup heavy cream
1/4 tsp salt
1 tsp vanilla
In a heavy bottom pan, melt butter over medium heat. When the butter is melted, add in brown sugar and heavy cream and salt. Raise the temp until it the mixture boils for about 5-10 minutes. Take off heat and stir in vanilla. When it cools a bit, taste and adjust as necessary (add in a little more sugar or butter or vanilla!)
When cupcakes cool, frost and drizzle butterscotch topping on top. Enjoy!
- I’m allergic to pumpkin pie spices like cloves and nutmeg, so I didn’t try using the traditional pumpkin pie spice. If you want a more pumpkin pie flavor, try adding in a tsp of a pumpkin pie spice mix! Personally, I like it this way – it lets the pumpkin and butterscotch come through
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