1. butterbeer cupcakes
(makes around 18)
for the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream soda

2. For the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a
cup)
1/2 cup heavy cream
For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)
directions:
1. to make the cupcakes, preheat oven to 350º and line cupcake pans with
liners.
2. in a medium bowl, whisk together the flour, baking soda, baking powder and
salt and set aside.
3. in the bowl of a stand mixer fitted with the paddle attachment, cream the
butter on medium speed until light and fluffy. add both sugars and continue
beating until well combined. on low speed, add eggs one at a time, beating well
after each addition.
4. combine the schnapps and buttermilk. add the dry ingredients in three
batches, alternating with the cream soda and buttermilk.
5. mix until just combined, scraping the sides and bottom of the bowl as
needed. fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a
toothpick inserted in the center comes out clean. cool completely on a wire rack.
6. while the cupcakes are cooling, make the filling by combining the
butterscotch chips and heavy cream in a glass bowl set over a pot of simmering
water. stir occasionally until combined.
7. remove from heat and allow to cool to room temperature. transfer to a
squeeze bottle and fill each cupcake just until the filling comes to the top.
8. to make the frosting, cream the butter on medium speed until light and fluffy.
Add the butterscotch filling, schnapps and salt and beat until well combined.
9. on low speed, beat in the powdered sugar one cup at a time until desired
consistency is reached. Add cream soda as needed to thin the frosting.
10. frost cupcakes and drizzle with remaining syrup.
enjoy!

3. Sorvete
Leite, creme de leite, açúcar cristal, base em pó, glucose, leite em pó. Bata tudo, jogue na máquina
que pasteuriza, gele e pronto! É assim que uma sorveteria que é gelateria, e que tem status de grife
em Moema, bairro nobre da capital paulista, fabrica suas delícias.