Harry Potter Cupcakes!


After a decade of worshiping the Harry Potter stories, simply staying up all night to watch the final film just didn’t seem enough! A magical cupcake collection seemed only fitting.

Here are just a few of the many magical designs that can come from these amazing stories. All of these cakes were made using vanilla cupcakes – the butter beer ones with a dash of yellow food colouring – and decorated with Cream Cheese Icing. Both recipes are at the bottom.

Hedwig Cupcakes

Using silver or white cupcake cases, make 12 cupcakes.

Allow to cool fully before decoration.

To Decorate:

1 Portion of Cream cheese frosting
Red writing icing
Black writing icing
Black food colouring
12 marshmallows (or 1 per Hedwig)

Separate a third of your frosting and add a quarter of a tsp of black food colouring to form a light grey.

Ice the cupcakes with a thin layer of white icing, and fix one marshmallow to each cupcake on one side – this will form the head.

Add an arrow shaped nozzle to your piping bag (this will make feather shapes) and fill with 2 dessert spoons of white icing to 1 of grey. Start with the bottom of the marshmallow, and pipe short (0.5cm) feathers – pull away quickly each time to form a pointed ‘feather’. Part the feathers at the front of the owl (the cupcake edge) so there is a frame for its face.

Continue, moving further out each time, until the whole surface of the cupcake is covered. Then, Ice the marshmallow completely, leaving a circle at the front free to form the owl’s face. Ice a flat circle on the front of the marshmallow for the face, and add two pointed feathers at the top to form the ears.

Allow to dry for a few minutes and add the beak (red) and eyes (black) using the writing icing.

There you have them – Hedwig’s on cupcakes!

Butter Beer Cupcakes

Either, use white cupcake cases and add a dash of yellow food colouring to the cupcake mix so the colour shows through, or use yellow cupcake cases.

Bake 12 vanilla cupcakes – try to slightly under fill the cases so there is space in the case for icing.

To Decorate:

1 portion Cream Cheese Icing
Yellow colouring

Take out a couple of large tablespoons of the cream cheese icing and dye yellow (add a very small amount of brown colouring to get a more butterscotch colour).

Use a medium sized round nozzle on your piping bag and fill with 2 tablespoons of the plain icing – use this to create a ring around the edge of each cake for the rim of the butter beer glass.

For the foam, add 1 spoon of yellow and 1 spoon of white icing to the piping bag you are already using. Pipe small blobs directly down, the two colours should combine to create white and yellow bubbles.

Simples!

Bertie Botts Every Flavor Beans Cupcakes

Amazingly colorful and fun, these are really easy to make, and unlike in the wizarding world, you don’t run the risk of Ear Wax flavour – yuck!

Bake 12 vanilla cupcakes – use any colour cases that you like!

Allow to cool before decorating.

To Decorate:

1 portion of Cream cheese frosting
2 Bags of Jelly Beans

Coat the cupcake in icing to form the base for the jelly beans – make it about 0.5cm thick. I used brown coloured icing, but like the cases, you can make it any colour, or just leave it white. Allow the icing to set for a few minutes.

Take a piping bag with a medium sized round nozzle attached and ice around the edge of the cake with the icing – again this can be any colour, I used white. This layer will form an edge to keep the beans in place and also make them look better contained.

Finally, take your jelly beans and push into the surface icing to cover the top of the cake.

Tada, Bertie Botts Every Flavour Bean Cupcakes!

Vanilla Cupcakes

60g Unsalted Butter – softened
120g Caster sugar
140g Self-raising flour
1 Egg
1 tsp Vanilla extract
100ml Milk

Method
1. Pre-heat the oven to 350oF (170oC)
2. Line a 12 cup cake pan, with cup cake papers
3. Place all the ingredients, apart from the eggs, into a large bowl
4. Crack the eggs into a cup and beat lightly with a fork
5. Beat with an electric mixer or by hand, adding the eggs in 2 parts, until the ingredients are incorporated
6. Divide the mixture evenly between the cake cases
7. Bake for 20-25 minutes until risen and firm to touch
8. Allow to cool for a few minutes and then transfer to a wire rack
9. Allow to cool fully before icing

Cream cheese Icing

Mix the below together until incorporated
350g icing sugar
50g unsalted butter
125g Cream Cheese

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