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

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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

Beverages, Dessert
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41 Responses to “Cinnamon Roll Cupcakes with Cream Cheese frosting”

  1. #
    1
    What's Cookin Stacey?? — August 18, 2009 at 12:41 pm

    These sound soo good!!!

  2. #
    2
    oneordinaryday — August 18, 2009 at 12:43 pm

    I haven’t conquered my fear of yeast yet, but these look like a yummy way to try to.

  3. #
    3
    Jigginjessica — August 18, 2009 at 12:50 pm

    They look great!

  4. #
    4
    Stephanie — August 18, 2009 at 2:06 pm

    These look like the most delicious thing I could ever eat.

  5. #
    5
    Jen — August 18, 2009 at 2:07 pm

    Yeast is definitely become less and less scarey for me…

    Steph – you should so whip these up. They’re not too hard and worth the effort!

  6. #
    6
    Katie — August 18, 2009 at 2:33 pm

    OH MY GOODNESS WOW! This is seriously the BESST idea!! THey look sooooo good!!

  7. #
    7
    Xiaolu — August 18, 2009 at 2:37 pm

    I’m glad you’re starting to conquer your fear of yeast! Those cupcakes are so photogenic. I’m getting hungry just looking at them.

  8. #
    8
    Cathy — August 18, 2009 at 2:42 pm

    what a great idea! They look great!

  9. #
    9
    nutmegnanny — August 18, 2009 at 3:36 pm

    OMG these look awesome! I need one right now:)

  10. #
    10
    Katrina — August 18, 2009 at 3:49 pm

    Awesome!
    And I saw on Cake Wrecks that today is National Cupcake Day.

  11. #
    11
    Erin — August 18, 2009 at 5:12 pm

    These look so cute!

  12. #
    12
    jesstyler — August 18, 2009 at 5:34 pm

    oh my gosh! YUM! Hubby LOVES cinnamon rolls. I’ll have to make these for him. He’ll probably eat 1/2 of them in a sitting!

  13. #
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    biz319 — August 18, 2009 at 7:57 pm

    My step son would go ape shit over these!!

    He loves carrot cake, but no nuts or raisins – and cinnamon is his favorite spice so I made a cinnamon cream cheese frosting that would go perfect with these!!

    Thanks for the idea!

  14. #
    14
    Sunshine — August 18, 2009 at 9:35 pm

    I got my jam in the mail today. thank you so much! They were super yummy. I’ll be posting about it in the next couple of days. Rhubarb is my favorite and the vanilla peach bourbon….GENIUS! I’m a follower now. Thanks again.

  15. #
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    Kerstin — August 18, 2009 at 10:19 pm

    What a cool idea, they look fabulous – yum!

  16. #
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    Megan — August 18, 2009 at 11:27 pm

    Adorable! Love cinnamon rolls and cupcakes… bet these are amazing… and add that cream cheese frosting…yum! I so need these the next time I actually have time to make breakfast! Great job!

  17. #
    17
    Stephanie Wagner — August 19, 2009 at 12:40 am

    These are perfect for the office since they are served in their own paper! Not to mention, they are so cute…

  18. #
    18
    Ingrid — August 19, 2009 at 5:11 pm

    They are SUPER cute! Kudos to you on working out your yeast fears! 🙂
    ~ingrid

  19. #
    19
    Sara @ Our Best Bites — August 20, 2009 at 5:01 am

    adorable! But not too cute not to eat 😉

  20. #
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    The Food Librarian — August 20, 2009 at 5:10 am

    Super cute and beautiful!

  21. #
    21
    Siobhán — August 20, 2009 at 1:21 pm

    Oh wow, these look amazing! I love cinnamon rolls… mmm… Great idea to bake them in cupcake liners! 🙂

  22. #
    22
    Fuji Mama — August 20, 2009 at 2:03 pm

    So glad you liked them!

  23. #
    23
    Liesl — August 20, 2009 at 2:27 pm

    Great idea! They look so cute and delicious!

  24. #
    24
    Donna @ Way More Homemade — August 20, 2009 at 7:30 pm

    What a wonderful alternative to those expensive “bake and give” paper baking molds. THanks for the idea. (found you thru taste spotting.)

  25. #
    25
    Heavenly Housewife — August 20, 2009 at 8:48 pm

    fabulous!! i’m going to bookmark this one!

  26. #
    26
    bonvivant — August 20, 2009 at 10:30 pm

    These are so gorgeous! You’ve given me a great idea to try out for the next batch of cinnamon rolls I’m whipping up! 🙂

  27. #
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    Linsey M. — August 21, 2009 at 12:47 am

    those are ADORABLE!!
    LOVE THEM!
    They would be good for my kid’s teachers!

  28. #
    28
    Jada — August 21, 2009 at 5:29 am

    YUM! Can’t wait to try this recipe and the strawberry basil ones also! Beautiful!

  29. #
    29
    Swirly — August 21, 2009 at 6:56 am

    These are so ridiculously adorable! I bet they taste amazing simply because they’re so cute.

  30. #
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    Peggy — August 21, 2009 at 11:05 am

    these look and sound soooo good! I’ll definitely have to try them soon!

  31. #
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    Ashley — August 24, 2009 at 4:09 pm

    These are adorable! Can’t wait to try them out 🙂

  32. #
    32
    grace_mitchell — August 25, 2009 at 7:21 am

    Those look AMAZING. I’m definitely gonna try those tomorrow morning. They would go amazing with coffee for breakfast. 🙂

    I don’t bake much, but I have some wonderful recipes on my website you should check out.

    http://www.nowthatsgood.net

    Thanks!

  33. #
    33
    Pat — August 25, 2009 at 11:27 am

    Try using real Cinnamon in your recipe and reduce on the sugar.

    The Cinnamon that we buy in the US is actually Cassia.

  34. #
    34
    Fahrenheit 350° — August 25, 2009 at 7:21 pm

    Breakfast? How about, snacks – lunch – and dinner!

  35. #
    35
    Charisse — August 27, 2009 at 5:40 pm

    I totally made these from her website and looved them so much. They were so delicious and smelled so good.

  36. #
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    Jen — August 30, 2009 at 3:32 am

    Yep Pat, most of what we use in the US is Cassia. I thank Alton Brown for knowing that little fact. You can find really good cinnamon at spice stores like Penzeys.

  37. #
    37
    Carol309 — September 9, 2009 at 12:21 am

    It’s been twenty years since I’ve baked anything that didn’t come from a box. I had some time today and tried these rolls. Not bad!! They came out pretty and my husband is taking them to work tomorrow. Husband says these are really great.

  38. #
    38
    Alexandra — December 11, 2009 at 12:46 am

    Those are adorable!!! Such an amazing idea I’m making these for my Mommy christmas party! 🙂

    Idea for the frosting, try melting it a bit and then dipping the rolls in it. We used to do this at the bakery I worked at really quick way to make them look really professional! I also like the rustic look but it’s a fun way to make your coworkers jealous of your skills!

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    39
    Jen — December 11, 2009 at 1:49 am

    Great tip Alexandra!

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    sara — February 22, 2010 at 12:15 am

    These were great – made them last night to serve for a brunch this morning. 15 seconds in the microwave was all they needed to go from good to amazing and gooey. This was also my first time using yeast and now feeling confident. Thanks!

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    cakeje van eigen deeg — November 14, 2010 at 9:44 pm

    they look so good. I am looking for a good recipe, but the yeast scares me. but I think I will it give it a try soon…

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