IMG_1281_instagram02I posted on Instagram a while ago about these butterbeer cupcakes and promised they will be on the blog “soon”. I apologize I didn’t mean for “soon” to be two months later. I wanted to wait and write about my experience baking for the wedding at the same time, also for the next three weekends after the wedding I was out of the city.

Before I get into the baking experience, I want to describe how wonderful and lovely the wedding was. I am so happy that one of my closest high school friend found her perfect match and tied the knot a few weekends ago. Words could not describe how delighted I was to celebrate this special day with them. My friend is one of the most creative and fun people I know. Being a literature buff, her wedding theme was related to books! Every table number was a chapter and every table had books as a centerpiece. Guests could even take these books home! As I mentioned in my previous post, I was so honored to bake cupcakes for her wedding! I was glad the heart shaped cupcake topper I made and the Harry potter cupcake liners I ordered from Etsy worked well together. They looked great on the mini book shelf that my friend found. I was worried the book shelf would be too big. I couldn’t tell the size of it from the picture she sent me but it turned out to be the perfect size! She also made cake stands out of books too. So creative and DIY!

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Captured by the talented Dhoui Chang Photography
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DIY dessert table decor by the bride!

As for baking, it wasn’t as bad as I thought it would be. Fifty was a good starting number. I think the main reason for it being manageable was because I used a stand mixer (Of course I could not have done it without the help of my lemon zester and dish washer =P). With the stand mixer, I could easily double up the recipe for cupcakes without worrying about over mixing the batter! Doubling up the recipe allowed me to do two batches which means only washing the bowls and stuff twice, woot! Well actually three times because I had an additional order of lemon blueberry cupcakes on Friday too….actually make that 4 because I also needed it to make the icing. But still, if I used my regular hand mixer..it would’ve been an additional 3 washes.  Plus the fact that hand mixers are much slower at mixing than stand mixers and hand mixers are messier too!

Because the wedding was in Ottawa, my baking schedule was like this:

Wednsday night: Packed up all the baking supplies I’d need for icing and decorating in Ottawa (Sprinkles, HP liners, pipping bags, tips), and prepped the cupcake boxes.

Thursday night: 2 batches of lemon blueberry cupcakes (48 cupcakes)

Friday morning: 1 batch of butter beer cupcakes (24 cupcakes)

Friday afternoon/night: travelled to Ottawa, made blueberry sauce for it to cool overnight

Early Saturday morning: made both frosting and decorated cupcakes. After the cupcakes were ready, I got ready just in time to attend morning ceremony!

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Arranging the lighting bolt sprinkles!

Everything went pretty smoothly according to plan! I was actually the most stressed when driving the decorated cupcakes to the venue. I was worried the bumpy car ride might flip over some cupcakes but thankfully they all made it to the venue alive. Initially I thought about decorating/icing the cupcakes at the venue. I asked my friend and she said there won’t be any space for me to do that at the reception venue and also I figured there wasn’t that much time time between the ceremony and reception – which all turned out to be true so yay to planning!

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Now about these butterbeer cupcakes. There are a few recipes for butterbeer cupcakes floating around the internet. I decided to go with the one by Sugar and Soul because it used oil instead of butter since oil based cupcakes are more moist than the ones made of butter. This one also had toffee bits in the cupcake batter for that extra toffee flavour. I used a different frosting recipe because I was concerned with the stability of the whipped frosting. I did a light butterscotch buttercream instead.

All of the recipes called for the use of cream soda. I’ve never drank nor purchased cream soda before so when I went to Metro to purchase cream soda I was a little surprised at its artificial pink colour O_o. Had to google to make sure it was the right type of cream soda. Apparently cream sodas are pink in Canada but brown in the States. For the test batch I used the pink cream soda. Luckily for the wedding cupcakes I managed to find a fancier cream soda at Sobey’s without the artificial pink colour. It’s actually quite tasty! The brand is called Stewart’s Fountain Classics.

For the test batch I followed their direction and dipped the cupcakes in butterscotch sauce. I found it too sweet and it didn’t add too much to the butterbeer flavour. So for the wedding ones I omitted dipping the cupcakes in butterscotch sauce and just topped it off with the butterscotch buttercream!

Before the recipe for the butterbeer cupcakes, here is a bonus pic from another dear friend’s wedding the weekend after! I made mini pennant flag toppers with washi tape for the cinnamon toast crunch cupcakes. I also made the lemon blueberry cupcakes again as requested. My friend told me people loved it and one of her relatives came up to me to tell me how delicious it was! Yay made me soooo happy! Her wedding was also so amazing, heart-warming, fun, and lovely. I love how the two weddings I went to were so different from each other but perfect for each bride and groom. I can’t wait to start planning mine =P.

Captured by the talented Laura Fess Photography
Captured by the talented Laura Fess Photography

Butterbeer Cupcakes

(Adapted from Sugar and Soul)

Yields: 16-18 cupcakes

For the cupcake:
2 cups all-purpose flour
1 cup light brown sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
3 large eggs
½ cup vegetable oil
1 tsp imitation butter extract
1 tsp vanilla extract
½ cup buttermilk
½ cup cream soda (I used Stewart’s Fountain Classics)
1 cup toffee bits  (I used Chipits SKOR toffee bits )

Instructions:

  1. Preheat oven to 350 degrees F. Line cupcake pan with liners.
  2. Combine flour, sugar, baking soda, baking powder, and salt in a medium sized bowl and stir with a whisk until well mixed and smooth.
  3. In a large bowl or stand mixer fitted with a whisk attachment, beat together the eggs, oil, extracts, and buttermilk.
  4. Beat in the dry ingredients and the cream soda, alternating between the two until batter is smooth. Mix in the toffee bits.
  5. Add ¼ cup batter to each cupcake liner and bake for 18-22 minutes.
  6. Remove from oven and transfer to a cooling rack to cool. Bake remaining cupcakes.

For the butterscotch buttercream

Butterscotch sauce:
¾ cup butterscotch chips
½ cup heavy cream

Buttercream:
1/2 cup of unsalted butter
1 tsp imitation butter extract
1 tsp vanilla extract
1-2 tablespoons of butterscotch sauce
3-4 cups of icing sugar
Pinch of salt
Sprinkles (optional)

Instructions:

  1. Make the sauce by placing the butterscotch chips in a small metal bowl and heating the heavy cream in a small saucepan over medium heat. Bring cream to a simmer, then pour it over the butterscotch chips. Let set for 3-4 minutes. After time has passed, whisk cream and chips together until a rich sauce forms. Transfer to the fridge to cool and thicken for about 30 minutes.
  2. In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch sauce, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. If icing is too thick add more butterscotch sauce!
  3. Pipe onto cupcakes with your favourite tip and sprinkle with lightning bolt sprinkles!

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