4.27.2013

Butterbeer and Golden Snitch Cupcakes

I know what you're thinking. And no, you didn't miss a new book release or movie premiere. Unfortunately, there's no more of that. But a couple years ago, my sophomore year actually, UA had it's first muggle quidditch tournament and they called it Quidditch on the Quad. 


It turned into this huge event. They had little shops and booths set up all around the quad where you could buy Butterbeer, make wands, buy tshirts, and those sorts of things. Families and people from all over Tuscaloosa came to sit on the quad and watch. Denny Chimes even played the Harry Potter theme. It was epic. So because this year is my senior year, I had, and I mean absolutely had, to play.

This was my second time to play quidditch, and I got to be team captain! We made these insane looking tshirts and painted our faces, and the people running it said we were the best looking team. If you've read the books, you know it can be pretty rough. Well, when you play it on the ground and run around with little brooms between your legs, it's also pretty rough. Each year I'm surprised by how serious some teams take it. Like the first team we played this year. They were pretty intense. But we caught the snitch and won! We lost our second game, but the team was more fair, which made it a million times more fun to play. 


Last year I made these butterbeer cupcakes. They were adapted from a box mix, and I was never 100% happy with them for some reason. So this time I made them from scratch, and added cream soda and butterscotch schnapps. Butterbeer isn't an alcoholic drink at Harry Potter World, and I don't think it's alcoholic in the books, but there is that one part in the movies when Hermione gets a little bit tipsy. So just because beer is in the name, I thought I'd add the schnapps.



butterbeer cupcakes 
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup butterscotch schnapps
1/2 cup cream soda (I used A&W)

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.
2. In one bowl, combine the dry ingredients: flour, baking powder, and baking soda. Careful whisk them together.
3. In another medium-sized bowl, combine both sugars, oil, vanilla, and eggs. Mix until just combined.
4. Add half the dry ingredients, half the butterscotch schnapps, and half the cream soda. Mix well.
5. Add the second half of the dry ingredients, butterscotch schnapps, and cream soda. Mix until incorporated.
6. Transfer cake batter to cupcake pans, filling each liner about 2/3 full.
7. Bake for 15-20 minutes, or until you can insert a toothpick into the center of a cupcake and it comes out clean.
8. Let the cupcakes cool completely before frosting.


butterscotch schnapps frosting
1 cup butter, room temperature
2 tbsp butterscotch schnapps
1 tsp vanilla extract
2 1/2 cups powdered sugar
Yellow sugar sprinkles (optional)

1. Cream butter on medium-high speed until smooth and creamy.
2. Add the butterscotch schnapps and vanilla extract. Mix well.e
3. Add powdered sugar one cup at a time, starting on the lowest setting until the powdered sugar is mostly combined. Bump up the speed to medium-high. Mix well and scrape the sides of the bowl after each addition. Mix for two more minutes.
4. If the frosting is too thin, add more powdered sugar 1/2 cup at a time until the desired consistency is reached. Or if the frosting is too thick, add one tablespoon of schnapps at a time until the desired consistency is reached.
5. Transfer frosting to a piping bag fitted with a round open tip. Pipe frosting onto cooled cupcakes.
6. Sprinkle with yellow sugar sprinkles.


white chocolate wings
1 cup white chocolate chips, melted
1 squeeze bottle, or Ziploc bag
Clear sugar sprinkles, optional
Parchment paper or wax paper
Stencils of wings (here & here)

1. Measure one cup of white chocolate chips and melt them according to the directions on the back of the package. Make sure you use a microwave safe bowl to melt the chocolate.
2. Let the chocolate cool for a minute. While it's cooling, lay the stencils on a flat surface and place a sheet of parchment paper or wax paper over them. You should be able to clearly see the stencils underneath.
3. Transfer white chocolate to a squeeze bottle or a Ziploc bag and snip off a tiny piece of one of the corners.
4. Trace the wings and immediately sprinkle them with the clear sugar sprinkles. If you wait until you've traced all the wings, the chocolate will probably be too hard and the sprinkles won't stick.
5. Transfer the chocolate wings to the refrigerator or freezer for about 10 minutes. They should be solid enough to pick up.
6. Add the wings to the snitch cupcakes and enjoy!



thecollegiatebaker.com will soon be bethcakes.com!
(probably toward the end of May)
I'll keep you updated, but stay on the lookout!

11 comments:

  1. I really like that last photo. :) You are going to have to make me some of these, I always wondered what butterbear tastes like.

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    1. Thanks! I photoshopped the background onto it, haha. :)

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  2. Butterscotch schnapps??? Who knew they made that?? Long live Harry Potter and love the post!

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    1. Thanks! And yeah I didn't know it was a thing either, but I just Googled butterscotch flavored drinks. :)

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  3. These are amazing! I love this idea, your cupcakes look great!

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  4. Oh I wish we had this at Rutgers lol I'd have so much fun playing quidditch...or rooting from the sidelines and whipping up these adorable cupcakes. Beth these are AWESOME! :D

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    1. Thanks, Jess! haha, yeah I just watched the first time we had it here, but then decided I had to try it. :)

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  5. Oh my freaking gosh. This has to be one of my favourite cupcakes ever!! Its my best friends birthday soon and these would be perfect. You are a genius! Ha getting a liitle over excited :p

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    1. Thanks so much! I'm glad you like them. :) If you make them, let me know how it goes!

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  6. These sound great! How many cupcakes does one batch make?

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