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

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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

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20 Responses to “Funfetti Oreo Cupcakes”

  1. #
    1
    Christina — August 28, 2013 at 6:47 am

    Happy blog birthday!! I love the idea of making these for Halloween with orange and black sprinkles…and black or cute pumpkin cupcake liners. I’m all excited to make these now. Fabulous job!

    • beantownbaker — August 28th, 2013 @ 7:25 am

      AND, you could use the Halloween Oreos that have orange filling in them if you wanted 🙂 Oh, now I’m thinking orange Oreos to get the orange/black colors. Then use just purple sprinkles. Or maybe purple and green to round out the festive Halloween colors.

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    2
    JulieD — August 28, 2013 at 7:11 am

    Happy blogiversary, Jen!!!!!!!!!! More exclamations! 🙂 these cupcakes look amazing! Congratulations on 6 great years! You’re one of the blogs I followed before starting my own! You’re amazing!

    • beantownbaker — August 28th, 2013 @ 7:27 am

      Thanks Julie! And thanks for all the exclamation points 😉 It’s crazy to think I’ve been doing this 6 years now…

  3. #
    3
    steph@stephsbitebybite — August 28, 2013 at 8:09 am

    6 years of blogging!!! These cupcakes are the perfect way to celebrate!

  4. #
    4
    Krystal R {Mrs. Regueiro's Plate} — August 28, 2013 at 9:37 am

    Happy 6th Blog-verisary!!! I can’t wait to see what the next 6 years will bring ya!! Been a loyal fan for the past 6 years or so!!

    • beantownbaker — August 28th, 2013 @ 1:38 pm

      Thanks! Who knows where life is going to take me in the next 6 years, but I hope I’m still enjoying blogging. I know I’ll still love baking 🙂

  5. #
    5
    Shannon — August 29, 2013 at 9:06 am

    what a great way to celebrate 6 delicious years!! congrats 🙂

  6. #
    6
    Melanie — August 29, 2013 at 1:04 pm

    Do you think I could make these cupcakes in advance, freeze them, and then decorate them the day of a birthday party? Or do you think the oreos inside the cupcakes would be compromised by freezing?

    • beantownbaker — September 2nd, 2013 @ 9:41 am

      I’ve never put these Oreo cupcakes in the freezer, so I’m not sure how they’d work… If you try it, please let me know how they do.

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    7
    Tracy | Pale Yellow — August 29, 2013 at 5:42 pm

    Happy Blog-o-versery! I couldn’t imagine making oreo cupcakes more festive, but you certainly did so! Sprinkles are a fantastic idea!

    • beantownbaker — September 2nd, 2013 @ 9:42 am

      Thanks 🙂

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    Karen - Cinnamon Freud — August 29, 2013 at 11:46 pm

    Happy blogiversary! I love any dessert with an Oreo in it: these cupcakes seem like an excellent choice to celebrate with!

    • beantownbaker — September 2nd, 2013 @ 9:42 am

      I love Oreos in desserts too!

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    9
    Nutmeg Nanny — August 30, 2013 at 10:01 pm

    Okay, funfetti AND oreo, just stop it please 😉 this is a dream dessert!

    • beantownbaker — September 2nd, 2013 @ 9:43 am

      My thoughts exactly 😀

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    10
    Sarah C — August 30, 2013 at 10:51 pm

    Happy blogiversary! I can’t remember who recommended your blog to me, but I’m so glad they did! And I think I will definitely make these cupcakes next weekend for the first weekend of the NFL season. Last year I bought a package of black and gold sprinkles (GO STEELERS!) and I’ve been saving them for a good occasion. I also have friends who request the mini ham & cheese sandwiches every single year on kick-off weekend, though we call them butter sandwiches. These cupcakes will be a great addition to the no-diet day, haha. Thanks!

    • beantownbaker — September 2nd, 2013 @ 9:44 am

      Thanks! Great idea calling those sandwiches butter sandwiches. I’m going to have to adopt that name as well 😉 These cupcakes would be great for NFL kickoff next weekend (even if I don’t agree with your choice in teams to root for…)

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