Hello you muggles! I have another post all about this Harry Potter afternoon tea as a whole – search Harry Potter in the search tab to see all those magical vibes! Today’s post is all about one of my favourite parts of this entire themed day – the cheeky sorting hat cupcakes. As you cut inside the cake your mystery house colour is revealed, red for Gryffindor, blue for Ravenclaw, yellow for Hufflepuff and green for Slytherin. Although as all big ole geeks and millennial Harry Potter obsessed people do, we already know our houses hahaha, but for the day, we were a part of the house those sorting hat cupcake told us. The caramelly, buttery, creamy cupcakes also turned out so well and the taste definitely matched how cute they looked – if I do say so myself! So much so that I thought I’d share the recipe with you because this one is too good not to share. I looked up a few different recipes and blended together certain ingredients, along with putting my own little twist on it. Enjoy!
I’m using cup measurements for these ingredients, generally though 1 cup of dry ingredients equals about 130 grams, and milk/liquid ingredients equals about 240ml. I would definitely recommend investing in some measuring cups to make it easier though! These are very well priced from Amazon, and this copper set is too pinterest-worthy!
- 1 cup of self raising flour (I used gluten free)
- 1 cup of coconut flour
- 1/2 cup of brown sugar
- 1/2 cup of caster sugar
- 1 teaspoon of baking powder
- A pinch of salt
- 3 eggs
- 1/2 cup of vegetable oil
- 1 teaspoon vanilla bean extract
- 1 teaspoon salted caramel flavouring
- 1 cup buttermilk
- 2 sachets of butterscotch pudding mix (I used two 50g packets of angel delight)
- 1 teaspoon vanilla bean extract
- However much icing sugar makes it a stiff and creamy mixture
- Blue, green, yellow and red food colouring
- Salted caramel to drizzle
- If you want, get some cute cake toppers – I bought these from amazon
- Turn your oven to 180 degrees Celsius and line a muffin tray with cupcake cases – I made 14 out of this recipe so if you’re using a twelve hole tray you’ll have a few extra.
- Mix together both flours, sugars, baking powder and salt – using a whisk will make sure it’s properly combined.
- I use a kitchen aid mixer for this bit, but you can use a handheld electric whisk too – beat together the eggs, oil, vanilla extract, caramel flavouring and buttermilk on a high speed.
- Beat in the dry ingredients, adding a little at a time and mixing until super creamy, thick, and fully combined.
- Spoon evenly in your cupcake cases and bake for 20-25 minutes. The old “fork coming out clean” trick works here.
- Leave to fully cool before adding the sorting hat houses and decorating.
- Once fully cooled, make the Hogwarts houses icing. I mixed a few drops of each colour in separate bowls with as much icing sugar it took to get a fairly thick paste. (If your mixture is too liquidy it’ll seep through the cake and you’ll see the colour on the base of the cupcake case. Some of my Ravenclaws did this oops! Keep it thick my bros.)
- I used a knife to cut a hole in each cake – there is a funky tool you can buy to do this but I’m definitely not that much of a pro. Cut the hole about halfway down the cake and make the circumference about the same size as a 5p coin. Fill each hole with one of your house colours – I alternated so I got an even amount of each house.
- Using an electric whisk/kitchen aid, mix together the butterscotch instant pudding, vanilla extract, and icing sugar. Keep adding icing sugar until your buttercream is nice and thick.
- Spoon your icing into a piping bag and ice your cakes.
- Spoon some salted caramel into another piping bag, cutting a small slit at the end, and drizzle on top.
- Finally, add the cake toppers. These are best added an hour or two before you’re going to eat them so they don’t get soggy.
And boom! There you have the naughtiest, yummiest, most magical cupcakes! Will you be making them?