Description
Earn some serious house points with these magical mini cakes. Roaring with the taste of butterbeer, this dessert is simply fire.
Ingredients
- Nonstick Cooking Spray
- White Cake Mix
- Butterscotch Extract
- Food Coloring
- Yellow Candy Melts
- Cake
- Butterscotch Syrup
- Cream Cheese
- Sugar
- Salt
- Heavy Whipping Cream
Instructions
- Make the butterbeer cake:
- Preheat oven to 350 f degrees
- Line a baking sheet with parchment paper and spray with nonstick spray
- Add cake mix plus required ingredients into a bowl of a standing mixer fitted with a paddle attachment
- Beat on medium speed for 5 minutes until combined
- Turn off mixer and add butterscotch extract and red gel food coloring
- Beat until combined
- Pour mixture into prepared baking sheet
- Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean
- Let cake cool completely in pan
- Use a 3-inch round cookie cutter to punch out 12 rounds of cake
- Cut each round in half horizontally so that the cakes are about inch tall
- Whisk together butterscotch syrup with 1 tablespoon of hot water
- Brush tops of cake with mixture and set aside
- Make the decorations:
- Add yellow candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted
- Transfer to a piping bag
- Pipe out 4 lightning bolts onto a parchment-lined baking sheet, using a template if needed
- Repeat with the black candy melts, piping 4 pairs of eyeglasses
- Set decorations aside in fridge to set
- Make the frosting:
- Add the cream cheese, sugar, butterscotch extract, and salt to the bowl of a standing mixer fitted with a whisk attachment
- Beat until fluffy and transfer to a large bowl
- Add the heavy whipping cream to the standing mixer and whip to stiff peaks
- Fold the whipped cream into the cream cheese mixture in 3 batches
- Transfer about a fourth of the mixture to a piping bag fitted with an 826 star
- Add the yellow food coloring to the remaining frosting, about 1 teaspoon, and gently fold with a spatula to combine
- Transfer to a piping bag fitted with an 806 round
- Assemble the cake:
- Position acetate cake collars on a parchment-lined baking sheet
- Push a cake round into the bottom of the cake collar
- Pipe in a layer of yellow frosting to cover the cake round, but do not smooth over
- This helps keep clean layers
- Add another cake round and another layer of yellow frosting
- Top it off with a final cake round
- Repeat with the remaining 7 cake collars
- Carefully peel off acetate
- Pipe a small swirl of white frosting on top and garnish with the glasses or lightning bolts