Tuesday, July 12, 2011
2 comments »
Butterbeer Recipe
Leading up to the midnight showing of the final Harry Potter movie, I really wanted to have a Harry Potter party. It wasn’t in the cards, so instead I made some Harry Potter themed treats for Hubby and I to enjoy while watching Deathly Hallows Part I the other night.
There are quite a few recipes for butterbeer out there. But I wanted to make something that matches what butterbeer was in my mind while reading the books. To me, butterbeer is warm, buttery, and spiked with a bit of some spicy alcohol. The warm butterbeer is topped with a frothy whipped foam on top that leaves a mustache when you take a sip.
I set out to develop this recipe and Hubby and I agreed that this butterbeer was delicious and very fitting for Harry and his friends.
One Year Ago: French Silk Pie
Butterbeer
Yield: Serves 2
Ingredients:
For the Butterbeer
1/3 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground cloves
Pinch salt
3 Tbsp toffee bits (you can use butterscotch chips here if you have those on hand)
1/3 cup spiced rum
1 cups boiling water
For the Foam
2/3 cup heavy cream
2 tablespoons sugar, or splenda for sugar free version
1 teaspoons vanilla extract
1/2 teaspoon butter
Directions:
Prepare the butterbeer:
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Stir in the toffee bits Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then the boiling water. Stir until the butter mixture dissolves. Pour through a sieve to remove any toffee bits that did not dissolve. Divide the buttered rum among 2 mugs.
Prepare the foam:
In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes. Stir in the vanilla and butter, then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently. Serve immediately.
Recipe adapted from Food Network and Bakingdom
Beverages, Dessert
2 comments »
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12 Responses to “Red Velvet Cupcakes & My New Favorite Way to Frost Cupcakes”
#1
Bridget — February 19, 2009 at 5:22 pm
You chose a great recipe! I’m glad you liked it. Did your friend like the recipe from Smitten Kitchen? I liked that one too, but it was a little more chocolately than I was looking for.
#2Sara Therese — February 19, 2009 at 5:25 pm
What a cool way to frost! That is so nifty – can’t wait to try. Thanks, Jen!
#3Jen — February 19, 2009 at 5:37 pm
Amy said her sister enjoyed them so they seemed to be well received. I wanted something bright red and without a ton of food coloring. Those are the main reasons I chose the recipe I did. Then I saw your comparison post while the cupcakes were in the oven, I saw your post and it reassured my choice!
#4kathleen & tom — February 19, 2009 at 5:45 pm
Ooooooh brown sugar cream cheese frosting! I’m intrigued.
Those look great!
#5kathleen & tom — February 19, 2009 at 5:45 pm
Ooooooh brown sugar cream cheese frosting! I’m intrigued.
Those look great!
#6Cathy — February 19, 2009 at 6:38 pm
this looks great! I’ll have to try this to bring to work because my CWs only eat CMR’s red velvet cake!
#7Colleen — February 20, 2009 at 2:05 pm
Ooh that frosting technique looks amazing! Give you most frosting to eat, too!
#8Sheila60526 — February 20, 2009 at 2:52 pm
That gives me an idea! What if I put something else in the cone? Maybe a melted chocolate or something. Hmmm have to think about that. Beautiful post.
#9Jen — February 20, 2009 at 2:55 pm
Yep Sheila – I do that all the time. If you look at the other cupcakes in my blog, I’ve stuffed bananas, peanut butter, jams etc in cupcakes. It’s probably my favorite way to make a cupcake!
#10Jennifer — February 26, 2009 at 10:39 pm
I love removing the cone from my cupcakes as well. More yummy frosting!! 🙂
#11CB — March 7, 2009 at 3:47 pm
Oooh I’ll have to try out this red velvet recipe and compare too. I think it’s so interesting that every RV recipe that is slightly different but basically the same can give you different taste results. Love the new frost method!
/Clara
#12Kelsey — August 2, 2010 at 5:22 am
So…I realize I’m seriously late to the party, but I’m so glad you like the red velvet recipe! The frosting sounds delish 🙂
