Are you all still distraught over the fact that Alan Rickman passed away yesterday? I know I sure am. I was just so sad to hear that the beloved yet scary Professor Snape was gone from this world. If you grew up loving Harry Potter as much as I, then I’m sure you feel my pain. To honor his beloved character I’m going to cozy up with my family this weekend and throw a “Farewell to Snape” tribute by watching a Harry Potter marathon. If you plan on joining me then I encourage you to make this yummy recipe for butter beer cupcakes from The Collegiate Baker. These super cute and yummy cupcakes are sure to settle the grief you are enduring. I altered the recipe to make them gluten free friendly by switching out the flour for cup4cup flour. If you don’t have this gluten free flour in your pantry, then you need to grab your keys and get in your car and head to Whole Foods immediately or simply log into your amazon account and buy it there. It truly changes your world when it comes to baking gluten free. The flour allows you to directly switch out all purpose flour in essentially any recipe. It’s absolutely amazing stuff.
2 cups cup4cup all purpose flour
1 tsp gf baking powder
1/2 tsp baking soda
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
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
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 parchment 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!