Winter Solstice Cupcakes with "Flying Cauldron Butterscotch Beer" Filling


1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk


Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared liners.
Bake for 20 to 25 minutes in the preheated oven. Cake is done when it springs back to the touch.
Cut cone shapes from the center of each cupcake. Fill with cooled Flying Cauldron Butterscotch Beer.
Frost with your favorite icing. Mine is whipped cream.


Recently I've been given the delicious opportunity to try Reed's Inc. "Flying Cauldron" Butterscotch Beer. It was released for Halloween 2011. And for your drinking pleasure the Butterscotch Beer will be available on the Reed's website through 2012. Reed's will continue to produce the flavor as long as there is demand. Their products are also sold in over 10,500 stores throughout the natural foods industry and supermarkets nationwide.

A cold frosty mug of this soda is perfect while watching Harry Potter And The Deathly Hallows - Part 2. So how about ordering some for those young wizards in your house. They will be thrilled to find some under their Christmas tree.

I decided to use one bottle to make a thick filling for my Winter Solstice cupcakes. To make this filling I simply added 2 tablespoons of cornstarch to the soda. Whisk to remove all lumps. Then pour into a saucepan and cook. BEWARE... the hot soda will foam up as it cooks. You need to keep a watchful eye on the saucepan. When it has reached desired consistency, place in refrigerator to cool.

This recipe creates a buttery white cake that comes together in minutes but tastes like you spent all day making it. I doubled mine.




Monday, December 5, 2011 - 12:39pm


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