Once upon a time, I really wanted to try my hand at cupcake baking. I came across this new fangled idea when I was surfing Mugglenet.com and came across a recipe for Butterbeer Cupcakes by the Collegiate Baker. When reading up on what the Collegiate Baker did I realized that she actually adapted her recipe from that of another blog from Confessions of a Cookbook Queen.

When perusing the recipe I realized that I am not exactly a fan of butterscotch to begin with, but Butterbeer is a popular beverage that is described by JK Rowling as

a little bit like less-sickly butterscotch

Ok, so now I’m tempted… I am really really tempted, especially since the homemade frosting became a major draw for me.

INGREDIENTS For the Cake: 1 box yellow cake mix 1 cup cream soda 3 eggs 1 stick of butter, melted 1/2 cup melted butterscotch chips

For the FROSTING: 1 stick of butter, softened 3 tablespoons of cream soda 3 cups of powdered sugar 2 tablespoons of butterscotch ice cream topping butterscotch chips for topping

DIRECTIONS:
Step 1: (Starting with the cake portion): Mix the yellow cake mix, cream soda, eggs, melted butter, and melted butterscotch chips (in that order) in a medium/large mixing bowl.

Step 2: Mix on medium speed for two minutes.

Step 3: Follow the temperature and time directions as instructed on the yellow cake mix box.

Step 4: (Now for the frosting): cream the butter and cream soda by mixing on medium speed for approximately two minutes.

Step 5: Mix in powdered sugar, one cup at a time for easy mixing.

Step 6: Then mix in butterscotch topping.

Step 7: When cupcakes are cooled, cover each with frosting and top with butterscotch chips.

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