Happy birthday to everyone’s favorite wizard, Harry Potter! Up until he was 11 years old, Harry had it pretty rough as far as birthdays go. Luckily, that all changed once he started on his journey through Hogwarts.
To celebrate this day in wizard history, why not make up some magical cupcakes? These glorious sweets are flavored with a creamy Butterbeer cake and frosting and perched on top is the elusive Golden Snitch. As with all things at Hogwarts there’s more to these than meets the eye; each cupcake is stuffed with a different treat. Much like Bertie Bott’s Every Flavour Bean, some of these every flavor cupcakes are be filled with delectable sweets like strawberries, candies, and marshmallows… but the rest are filled with everything from salty fish to mouth-burning Sriracha.
We made these on a recent episode of Put This In Your Mouth and played Cupcake Roulette:
Bake these up for a hilarious prank on He-Who-Must-Not-Be-Named or for your next Harry Potter party. Just don’t begrudge your guests for spitting out their food. Butterbeer and sardines aren’t exactly the best combination.
Harry Potter Every Flavor Cupcakes
(makes 24 cupcakes)
Butterbeer cupcake ingredients:
-3/4 cup (1-1/2 sticks) unsalted butter
-1-3/4 cups sugar
-2-1/4 cups cake flour
-1-1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-pinch of salt
-1 teaspoon vanilla
-1 cup Butterbeer (or Cream Soda)
-1/4 cup heavy cream
Butterbeer Frosting ingredients:
-1 cup (2 sticks) unsalted butter, softened
-4-1/2 to 5 cups powdered sugar
-1/2 teaspoon cinnamon
-1 teaspoon vanilla
-1/4 cup Butterbeer
Golden Snitch ingredients:
-yellow candy melts
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, cream the butter and sugar until combined.
Add the eggs and the vanilla.
Alternate the flour mixture with the Butterbeer and heavy cream until combined.
Fill the prepped liners about 2/3 full and bake for approximately 15 minutes depending on your oven. Let cool on a wire rack.
While the cupcakes are cooling make the frosting and the Golden Snitch candy wings. For the candy wings, place the candy melts in a heat safe bowl and microwave at 30 second intervals until melted. Pour the melts into a piping bag or a decorating squeeze bottle.
On a piece of parchment pipe the outline of a wing shape, approximately 4-inches long, then criss-cross across the wing, then down the center to connect the lines together.
Place the wings in the freezer for 5 minutes or until set.
To make the frosting, in the bowl of an electric mixer beat the butter, powdered sugar, cinnamon and vanilla. Add the Butterbeer until you reach the desired consistency, then whip on high until light and fluffy.
Once the cupcakes are cool, core out the center and add fillings. Sweet things like jam, candies, fudge or marshmallow as well as dried fish, mustard, or horseradish. Then frost over the top of the filled cupcakes.
Add a gold gumball and the candy wings to top off the cupcakes.