BUTTERBEER CUPCAKES

THE INGREDIENTS

FOR THE CUPCAKES:
1 box vanilla or yellow cake mix
1 can of cream soda
1 stick of butter, melted
1 tsp butter flavor
3 large eggs

FOR THE FILLING AND FROSTING:
2 sticks butter, room temperature
2 cups of butterscotch chips
3 tsp heavy cream
4-1/2 cups powdered sugar
1/3 cup cream soda
1 tsp. butter flavor

FOR THE DRIZZLE:
1 bottle of Smucker's® Hot Butterscotch Topping

FOR THE WHIP TOPPING:
2 cups heavy cream
1/2 cup powdered sugar

THE PROCESS

1. Preheat your oven to 350ºF and line your cupcake tins.
2. Using a paddle attachment or traditional beaters, combine dry mix, butter, cream soda and butter flavor. Mix for about 30 seconds.
3. Add eggs one at a time, mixing well in between and scraping down your bowl as needed.
4. Fill cupcake liners about 2/3 of the way, or use an ice cream scoop for a more consistent measurement. Bake for 16-18 minutes, or until tester comes out clean. Allow cupcakes to cool in pan for about 3 minutes, then move to rack to cool completely.
5. Using a cupcake corer or knife, remove the center of each cupcake.
6. In a microwave-safe dish, pour 3 tbsp. of heavy cream over 2 cups of butterscotch chips. Heat for 25 seconds and stir. Continue to heat and stir at 10 second intervals until your ingredients are melted and well-combined. Pour melted butterscotch into a 1/2 cup measuring cup and set aside.
7. Using a paddle attachment or traditional beaters, cream your butter. Add 1 cup powdered sugar and 1 tsp. butter flavor and mix until well combined. Add in the remaining powdered sugar and cream soda a little at a time, beginning at a low speed. Don't forget to scrape down the sides of your bowl to make sure all ingredients are well-incorporated! Once all sugar is mixed in, add your melted butterscotch chips and beat on high for 1-2 minutes until light and fluffy. 
8. Using a piping bag fitted with a circular tip, fill each cupcake with your Butterbeer frosting, then make a single ring of frosting around the top of the cupcake. Allow the frosting to get cold and stiff by placing the cupcakes in your refrigerator for roughly 30 minutes. 
9. Remove cupcakes from refrigerator and heat your butterscotch topping. Squeeze topping along the edge of your frosting ring and return cupcakes to refrigerator for 10-15 minutes.
10. Meanwhile, use a whisk attachment or traditional beaters to whip 2 cups of heavy cream until fluffy. Add 1/2 cup powdered sugar and mix for 10 seconds. Scrape down your bowl and mix for another 10 seconds. 
11. Once the cupcakes are finished cooling, remove from refrigerator. Using a piping bag fitted with your chosen tip (we used a Wilton 1M), top each cupcake with a swirl of your homemade whipped cream and enjoy!

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