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Golden Snitch Butterbeer Cake Pops

From: amybites.com
Makes approximately 48 cake pops

1 batch of butterbeer cake (see below)
1 batch of butterbeer frosting (see below)
2 bags of yellow candy melts (white cooking chocolate drops)
1 container of edible gold pearl dust
1 lb. gum paste (flower paste / decorating icing)
Lollipop sticks

For wings:
1.Roll out gum paste in batches on wax or parchment paper until approximately 1/8” thick, using vegetable oil as needed to keep moist and pliable.
2.Cut out wings in desired shape (use a card stock template if desired to keep consistent shape and size) using an X-Acto knife.
3.Place wing shapes on a curved surface (such as a rolling pin) to dry for several hours or until sturdy.
4.Repeat until all gum paste is used or until desired number of wings have been created. Brush with gold dust if desired.

Notes: Gum paste is a sugar mixture used a lot in cake decorating. It’s pliable like fondant but dries hard, and it does need time to set up properly to be sturdy enough to stick into the pops. Grab a hunk of gum paste and roll out on wax paper or parchment (or something else it won’t stick to) using a rolling pin. You can use a bit of canola oil to make it stay moist and easier to work with a bit longer. Just a dab will do.

For cake balls:
1.Bake original butterbeer cake recipe in a 13×9” pan for 23 – 25 minutes or until a tester comes out clean. Let cool.
2.Make butterbeer frosting according to original recipe.
3.Crumble cake in a large mixing bowl and combine with frosting until firm, moldable consistency is reached.
4.Mold cake mixture into balls of desired size using your hands.
5.Place balls in freezer.

6.Melt candy melts in microwave according to package instructions.

7.Remove balls from freezer. Press lollipop sticks into each ball to make a hole. Then, dip tips of sticks into candy and press back into the holes to secure. Place pops (ball side on a plate or sheet tray, sticks up) back in freezer until candy sets, 5 to 10 minutes. Stick the pops in a chunk of Styrofoam to keep them upright as the candy sets and hardens.

8.When candy is set, remove pops from freezer and dip in candy mixture until all cake balls are coated in candy. Use a spoon, lollipop stick, or toothpick to help distribute candy if needed. Stick cake pop sticks into a Styrofoam block to keep upright as candy sets.
9.When the candy is set, use a small craft brush to apply gold dust liberally to the surface.
10.To attach wings, use an X-Acto knife or toothpick to create wing slots in the side of each cake ball. Stick wings in slots, using melted candy as needed to help secure. Repeat until all cake pops are created.

Notes: Add the frosting in batches until you get a nice, formable consistency – if you add too much, the mixture will just be mushy and fall apart. Use your hands to mix so you can feel the consistency.

Butterbeer Cupcakes

Makes 18

For the cupcakes:
2 cups flour
1 1/2 teaspoon 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 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream

For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.

Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.