kit kat cake
butterbeer cupcakes
(makes around 18)for the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream sodaFor the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a cup)
1/2 cup heavy creamFor the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)directions:
1. to make the cupcakes, preheat oven to 350º and line cupcake pans with liners.
2. in a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
3. in the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. add both sugars and continue beating until well combined. on low speed, add eggs one at a time, beating well after each addition.
4. combine the schnapps and buttermilk. add the dry ingredients in three batches, alternating with the cream soda and buttermilk.
5. mix until just combined, scraping the sides and bottom of the bowl as needed. fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a toothpick inserted in the center comes out clean. cool completely on a wire rack.
6. while the cupcakes are cooling, make the filling by combining the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. stir occasionally until combined.
7. remove from heat and allow to cool to room temperature. transfer to a squeeze bottle and fill each cupcake just until the filling comes to the top.
8. to make the frosting, cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined.
9. on low speed, beat in the powdered sugar one cup at a time until desired consistency is reached. Add cream soda as needed to thin the frosting.
10. frost cupcakes and drizzle with remaining syrup.enjoy!
Ronald Weasley Chocolate Chip Tea Cookies
Made with areyoutryingtodeduceme’s tea, which is a godsend, and everyone was making cookies with her tea, so here you go. Recipe is pretty much exactly from the Nestle Toll House cookbook, but I changed it up for the tea and changed some things to make it even better. They taste kind of like gingerbread cookies, without being super Christmas-y. They taste like Weasley’s. Without the human body stuff, but really they taste like Weasley’s.
Ingredients:
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2Tbsp Ronald Weasley Tea (any tea you have works, but it works best with chai teas, or spicy blends.)
- 1 cup Crisco/shortening (original calls for softened butter, which works fine, but Crisco is the best in these cookies.)
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 tsp. vanilla extract
- 2 eggs
- 2 cups chocolate chips
- 1 cup chopped walnuts (I don’t put nuts in mine because ew no.)
Put tea in blender or food processor and blend it into a powder. Sift flour, tea powder, baking soda, and salt together in a small bowl. Beat butter, sugar, brown sugar, and vanilla extract until creamy. Add eggs one at at a time, beating well after each egg. Gradually beat in dry ingredient mixture. Stir in chocolate chips and nuts. Drop onto a baking sheet with a cookie scoop or a spoon onto parchment paper or foil on a pan and bake at 375 F for 10 to 12 minutes. Makes 4 dozen cookies.
FUN FACT: Last time the plate had a Texas flag on it, celebrating our staff’s origins, and this time, I brought out the gold for you guys. Literally. This plate is a family heirloom with the gold ring around it made out of gold. UM SO YEAH. You’re Welcome lovelies!
-Georgie (not a turtle, spelled with O’s and I’s everyone.)
