18 July 2011

Brown Sugar Cupcakes with Butterscotch Ganache and Buttercream Frosting

Unbelievably good. Will last up to one week if stored in an airtight container, but I bet you anything they'll be gone within the day. When I make this I usually double the icing (tends to disappear in the process of waiting for the cupcakes to cool) and the ganache (great on french toast or ice cream). Adapted from a recipe for butterbeer cupcakes, created to commemorate the final HP movie.

Brown Sugar Cupcakes:
1 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
3 tbsp softened butter
1/2 cup brown sugar
2 eggs
2 tsp vanilla
1/2 cup buttermilk

Preheat oven to 350 degrees
Line muffin cups with liners
Stir together dry ingredients (through baking soda)
In large bowl, beat butter and sugar until smooth
Beat in eggs and vanilla
Gradually add buttermilk
Fold in dry ingredients (over-stirring will result in dense, heavy cupcakes)
Bake for 15 minutes, or until just set in the center
Let cool completely before icing.

Butterscotch Ganache:
1/2 bag butterscotch chips (~5 oz)
1/2 cup light cream

Combine in saucepan over medium heat
Stir constantly until smooth
Remove from heat, let cool

Buttercream Frosting:
3 tbsp softened butter
1/4 cup butterscotch ganache
1 tsp vanilla
2 cups powdered sugar
2 tbsp heavy cream

Beat butter, ganache and vanilla until smooth
Gradually add in powdered sugar
Add cream for desired texture (1-3 tbsp, 2 was enough for me)

With a small knife, slice a small hole in the center of the cupcakes
Spoon a few tbsps of the ganache into a plastic bag, snip off one of the bottom corners,
and pipe into the cupcake holes
Frost with icing, and drizzle with ganache

8 cupcakes

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