Butter beer cupcakes with RumChata frosting
Ok so we are in full on Harry Potter mode here. The new screen play came out at midnight, and we had it read by 3am. Needless to say we LOVED it! So in honor of that we are having a Harry Potter marathon all day today, and we need snacks. We already love butter beer but that's been done so many times over, we thought how about some cupcakes? These were made 2 ways. One way for the littles and one for the adults. This recipe makes 24 cupcakes.
Here's what you need for the cupcakes:
- 1 cup of milk
- 2 sticks of butter
- 1/2 cup of granulated sugar
- 1/2 cup of packed light brown sugar
- 2 tablespoons of vanilla butter nut extract
- 3 cups of flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1/4 cup of butterscotch schnapps (for the adults cupcakes)
For the caramel sauce:
- 4 tablespoons of butter
- 1 cup of packed light brown sugar
- 1/2 cup of milk
- 1/2 teaspoon of vanilla butter nut extract
- 1/2 teaspoon of salt
And for the frosting:
- 1 7oz jar of marshmallow cream
- 4 tablespoons of room temperature butter
- 1 tablespoons of vanilla, butter and nut extract
- 6 cups of powdered sugar
- 1 oz of RumChata (for the adults icing)
Preheat your oven to 350°.
Cream the butter and sugar in your mixing bowl for 1 to 2 minutes.
Once the butter and sugar are creamed add in the eggs, 1 at a time.
Add in 2 tablespoons of vanilla, butter and nut extract.
Add in half of the flour, salt, baking powder and milk. Mix well then add in the remaining flour salt, baking powder and milk.
Once your batter is mixed, add half of the batter to a 12 cupcake tin, lined with cupcake liners. These are for the littles.
Next you'll need 1/4 cup of butterscotch schnapps.
Add it to the bowl with the remaining batter, and beat well. Add this to a separate cupcake tin, lined with different cupcake liners than the first, so you can tell them apart. Bake at 350° for 20 to 25 minutes.
While the cupcakes are baking, make your caramel sauce.
Add 4 tablespoons of butter, 1 cup of light brown sugar and 1/2 cup of milk to a saucepan. Stir over medium heat until dissolved, then add in 1/2 teaspoon of vanilla, butter and nut extract and 1 teaspoon of salt.
Bring to a low boil, and let it boil while whisking continuously for about a minute.
Remove from heat.
Take the cupcakes out of the oven when they spring back when touched.
For the frosting take 4 tablespoons of softened butter.
And 1 jar of marshmallow fluff.
Mix well over medium speed.
Add in the vanilla, butter and nut extract.
Add in 5 cups of the powdered sugar, a half cup at a time.
Once the sugar had been incorporated ice the children's cupcakes.
Put the mixing bowl, back on your mixer.
Add in 1 oz of RumChata.
And the remaining cup of powdered sugar. Use this frosting for the adults cupcakes.
Top with English toffee bits and drizzle caramel sauce over the tops.
The frosting is a little soft, so it won't matter which tips you use. But OMG it is sooooo darn good.