Butterbeer Recipe

Tuesday, July 12, 2011

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 »

18 Responses to “Shipping Cupcakes in a Jar”

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1

CB — November 9, 2008 at 4:22 pm

I love it! Where did you get the jars? Now I totally wanna do this for xmas gifts!
/Clara
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2

Jen — November 9, 2008 at 4:23 pm

I looked everywhere and just couldn’t find them. I ended up ordering them from Amazon. They weren’t very cheap so that was a bummer…
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CB — November 9, 2008 at 4:35 pm

Ah bummer. What size are the jars? I wonder if Ikea would have them? Whats the amazon link?
/Clara
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Jen — November 9, 2008 at 4:42 pm

I ordered them from here. You want the wide mouth jars so the cupcakes fit and the 1/2 pint size is perfect.

The yellow cupcakes didn’t rise much so I added more frosting to fill the jar and the chocolate ones rose quite a bit so they had less frosting. My sister said that the chocolate one had the perfect amount of frosting or could use a smidge more, so you want a cupcake that has at least a small dome.
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ttfn300 — November 9, 2008 at 7:29 pm

haha, i’ve never seen that before 🙂 love it!
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Katie — November 10, 2008 at 1:14 pm

OH FUN! I’ve seriously always thought about doing this and never did. I’m starring this post to remind myself at Christmas. Too cute!!
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Janna — November 11, 2008 at 2:46 pm

I have been dying to try this ever since I saw it last year on someone else’s blog. They actually baked the cake in the jar and then iced it like a cupcake. I am going to have to order some of those iddy jars! Too cute!
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Beth — November 16, 2008 at 4:25 pm

Hmmm…might have to do this for Christmas instead of those “ingredients in a jar” thing we were thinking of.
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Renée — March 12, 2009 at 3:24 pm

I really want to try this, but I keep reading online that you shouldn’t put frosting in the jar because it will get moldy by the time it reaches its destination. I’m sure you would have heard if it was moldy when it got to your friend right? I would just be so embarrassed if that happened. Any help?
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Jen — March 12, 2009 at 3:30 pm

Renee – I’ve done this twice and both times haven’t heard of any mold. I froze the cupcakes/frosting in the jars prior to shipping them. I also shipped in the winter. My one sister even didn’t go get her package from the office until a week after it arrived and it was still good. I would guess she ate her cupcakes about 10 days after I sent them. I’m not sure if shipping in warm weather will have an impact on potential mold…
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Renée — March 12, 2009 at 3:33 pm

Alright I’ll definitely give it a try then. It will make for a very good Easter present for my faraway friends =)
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Jen — March 12, 2009 at 3:35 pm

Oh that’s a good idea!! I might have to order some more jars and do the same myself…
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Hillary — June 5, 2009 at 3:25 pm

What a clever idea! I would love to get a cupcake in the mail! 🙂 Maybe I’ll send out Valentine’s Day Cupcakesnext year!
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CuteCupcakesAllTheTime — May 6, 2010 at 5:39 pm

This comment has been removed by the author.
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CuteCupcakesAllTheTime — May 6, 2010 at 5:40 pm

Love these!! We have featured you on our blog. http://cutecupcakesallthetime.blogspot.com
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Pat — February 16, 2013 at 11:19 am
Did you freeze them before shipping? The jars looked frosted…
- beantownbaker — February 24th, 2013 @ 10:21 am
  
  I did freeze them. They defrosted as they were shipped. I’ve done it with and without the freezing depending on the weather and whatnot.
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PinkSuga — October 27, 2014 at 7:38 pm

What shipping method did you use? Overnight or Express???