- 1 Box Yellow Cake Mix
- 1 (3.4 oz) Box Instant Butterscotch Pudding
- 1 Can (12 oz) Cream Soda
- 2 tsp. Vanilla Extract
- 1 c. Butterscotch Chips
- 1 Box (3.4 oz) White Chocolate Instant Pudding
- ½ c. Skim Milk
- 1 c. Unsalted Butter
- 2 c. Powdered Sugar
- Lindt® Lindor White Chocolate Truffles
- Chefmaster® Edible Gold Color Spray
Mix together the cake mix, pudding and butterscotch chips in a large mixing bowl.
Add a full can of cream soda and 1 tsp. vanilla. Mix until all lumps are gone.
Scoop batter into cupcake paper-lined baking tins, and bake in a 350 degree preheated oven for 15-20 minutes. Insert a toothpick into the middle of the cupcakes to be sure they're fully baked. If any of the batter sticks to the toothpick, return the cupcakes to the oven to bake. Allow the cupcakes to cook for several hours once they're finished baking.
While the cupcakes are baking, prepare the golden snitches. Line a baking sheet with parchment paper and then open the Lindt® Lindor White Chocolate Truffles. Place the truffles on top of the parchment paper, leaving at least 2" in between each one. Following the directions on the Chefmaster® Edible Gold Color Spray bottle. Spray each truffle until golden. Once they have fully dried, turn them over to repeat the process.
Download the Free Golden Snitch Wings Printable then print out the template. Trace the wings onto a sheet of vellum. After cutting out a pair of wings for each cupcake, break a toothpick in half and glue the broken end onto the inner end of each wing. Once the truffles are dry, slowly insert a wing into either side of each truffle.
While the cupcakes are cooling, prepare the frosting by mixing the white chocolate pudding mix with milk in a small bowl. Whisk quickly, as the pudding will set up fast before the lumps have been fully mixed. Place the pudding into the refrigerator for about 5 minutes to fully set.
In a separate bowl, beat the room temperature butter and 1 tsp. vanilla with a hand mixer. Add the thickened pudding and continue beating until well blended. Add the powdered sugar, one cup at a time, along with the additional milk in 1 Tbsp. increments.
Add each cupcake to a black candy bucket. Fill an icing bag full of the frosting then pipe it onto the cooled cupcakes.
Top each cupcake with a Golden Snitch truffle and gold sprinkles or edible stars if desired.
Serve the Golden Snitch Topped Butterbeer Cupcakes during your Harry Potter Tween Book Club Party, and watch as your guests devour them!
Don't forget to check out the DIY projects for a Golden Snitch Piñata and Harry Potter Party Bunting!
Mix together the cake mix, pudding and butterscotch chips in a large mixing bowl.
Add a full can of cream soda and 1 tsp. vanilla. Mix until all lumps are gone.
Scoop batter into cupcake paper-lined baking tins, and bake in a 350 degree preheated oven for 15-20 minutes. Insert a toothpick into the middle of the cupcakes to be sure they're fully baked. If any of the batter sticks to the toothpick, return the cupcakes to the oven to bake. Allow the cupcakes to cook for several hours once they're finished baking.
While the cupcakes are baking, prepare the golden snitches. Line a baking sheet with parchment paper and then open the Lindt® Lindor White Chocolate Truffles. Place the truffles on top of the parchment paper, leaving at least 2" in between each one. Following the directions on the Chefmaster® Edible Gold Color Spray bottle. Spray each truffle until golden. Once they have fully dried, turn them over to repeat the process.
Download the Free Golden Snitch Wings Printable then print out the template. Trace the wings onto a sheet of vellum. After cutting out a pair of wings for each cupcake, break a toothpick in half and glue the broken end onto the inner end of each wing. Once the truffles are dry, slowly insert a wing into either side of each truffle.
While the cupcakes are cooling, prepare the frosting by mixing the white chocolate pudding mix with milk in a small bowl. Whisk quickly, as the pudding will set up fast before the lumps have been fully mixed. Place the pudding into the refrigerator for about 5 minutes to fully set.
In a separate bowl, beat the room temperature butter and 1 tsp. vanilla with a hand mixer. Add the thickened pudding and continue beating until well blended. Add the powdered sugar, one cup at a time, along with the additional milk in 1 Tbsp. increments.
Add each cupcake to a black candy bucket. Fill an icing bag full of the frosting then pipe it onto the cooled cupcakes.
Top each cupcake with a Golden Snitch truffle and gold sprinkles or edible stars if desired.
Serve the Golden Snitch Topped Butterbeer Cupcakes during your Harry Potter Tween Book Club Party, and watch as your guests devour them!
Don't forget to check out the DIY projects for a Golden Snitch Piñata and Harry Potter Party Bunting!
