Calling all witches and wizards! Did you get your permission slip signed? Because we’re heading down to Hogsmead with these Butterbeer Cupcakes. ❤️💛Save this magical recipe to try for yourself on #NationalHarryPotterDay
Butterbeer Cupcakes Recipe
What You’ll Need:
Instant Pot RIO Wide Base Plus
Silicone Muffin Tray
Trivet
Ingredients:
12 oz cream soda
¼ cup unsalted butter, at room temp
¼ cup granulated sugar
¼ cup brown sugar
1 tsp vanilla extract
1 Tbsp vegetable oil
1 egg
¼ cup melted butterscotch chips
1 cup cake flour
1 tsp baking powder
1/8 tsp baking soda
2 cups water
Cream cheese frosting, to garnish
Melted butterscotch chips, to garnish
Instructions:
Pour the cream soda in a pot and let it simmer over medium heat until it’s reduced to ½ cup (about 20 minutes). Let it cool (shouldn’t be hot when you touch it).
In the medium mixing bowl, add the the butter, granulated sugar, and brown sugar and stir until well mixed.
Add in the vanilla, oil, egg, and melted butterscotch chocolate chips. Mix until combined.
Add in the flour, baking powder, baking soda, and cream soda. Mix until smooth.
Line a cupcake tin with liners and fill them 3/4 of the way.
Add the water and trivet to the Instant Pot. Then place the muffin tray on top of the trivet.
Pressure cook for 25 minutes and then quick release the pressure.
Let muffins cool completely and then remove from the muffin tray.
Pipe cream cheese frosting on each cupcake and drizzle the melted butterscotch chips on top.
Enjoy!
Негізгі бет Butterbeer Cupcakes
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