Winter Solstice Cupcakes With "Flying Cauldron Butterscotch Beer" Filling

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.

2. 2

   In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared liners.

3. 3

   Bake for 20 to 25 minutes in the preheated oven. Cake is done when it springs back to the touch.

4. 4

   Cut cone shapes from the center of each cupcake. Fill with cooled Flying Cauldron Butterscotch Beer.

5. 5

   Frost with your favorite icing. Mine is whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.