The meringue frosting on this cupcake is as fluffy as a cloud, and it tastes like the most amazing marshmallow that you've ever dreamed of. Once you get past the delicious frosting, you'll soon reach the Butterbeer center: a thick and rich butterscotch that will have you over the moon. Top this cupcake with a chocolate drizzle and some sprinkles and you'll be looking like a professional pastry chef in no time.
Magical Butterbeer Cupcakes
1 box cupcake mix of choice (and all ingredients needed for the batter)
1 ½ cup powdered sugar
1 stick of salted butter
⅓ cup brown sugar
¼ cup milk of choice
½ teaspoon vanilla extract
Large pot for double boiler
1/4 teaspoon cream of tartar
1 1/2 cups white sugar
3 egg whites, no traces of yolk
1/4 cup water
2 cups bittersweet chocolate
4 tablespoons canola oil
Candy Topping is up to you!
To make these Magical Butterbeer Cupcakes, start by making your favorite vanilla cupcakes. If you would like, this is a great step to do a day before. The next step is to make the butterscotch filling!
Pour the confectioners sugar into a medium bowl and set aside. Melt the butter over a medium heat. Add in the brown sugar and stir until well combined. Once the sugar has dissolved into the butter, remove it from the stove and pour it into the bowl with the confectioners sugar. Then add the milk and vanilla extract. Stir until nice and smooth. Poke a hole into each cupcake, about ¾ of an inch deep. Transfer the butterscotch into a ziplock bag, and cut off the tip. If you have a piping tip, position this in the ziplock bag before adding the butterscotch. Pipe the butterscotch into the cupcakes until each hole is filled.
It is now time to meringue. This stage takes patience, but the result is worth it. Fill the double boiler pot with an inch of water. Place the metal bowl into the double boiler JUST to insure that the water is not hitting the bottom of your bowl. Remove the bowl from the pot. Heat the water to a simmer while you prepare the meringue ingredients.
Start by putting the water, sugar and cream of tartar into the metal bowl. Next add the egg whites into your bowl. It is very important that there is no yolk in the egg whites, so we recommend separating each egg before adding each white to the bowl. Use a hand mixer and beat the egg mixture over the double boiler for 15 minutes. This is your work out for the day, how else are you not supposed to feel guilty about eating 10 cupcakes? Your meringue is ready when it has formed stiff peaks. If you have a candy thermometer it should register 160 degrees fahrenheit.
Get out your second ziplock bag (make this a large one) and insert your piping tip into the bag, if you want to use one. Fill the bag with the frosting and use circular motions to build the "hat" of the cupcake.
Chill the cupcakes in the fridge for 10 minutes to firm up and then decorate to your heart's content. We used the leftover melted chocolate from our Wizard Wands, and edible gold stars.
Enjoy room temperature or cold.
Makes 24 cupcakes, you decide how many that serves