Harry Potter won’t be the only one popping the Golden Snitch in his mouth. Kids of all ages will love these irresistible cupcakes. They are a breeze to make and lots of fun to serve at your own Harry Potter Party. The combination of the white chocolate truffle topper and lemony cupcake will surely put a smile on everyone’s face! Serve them up with a cold glass of Pumpkin Juice or giant mug of Butterbeer and you’ll be taking home the Hogwart’s House cup.
Hostess Tip: No time for baking? Need a small batch of cupcakes for your party? Have the bakery elves at your local grocery store whip up a batch of cupcakes for you and “customize” them with the toppers below. And don’t worry, we won’t snitch on you!
Golden Snitch Decorations
1 Pack of Gold Chocolate Coins
1 Bag of White Chocolate Lindt Truffles
Lo-Temp Hot Glue Gun
Gold Metallic Marker
Stack of Napkins
- Cut off both ends of the wrapper on the Lindt truffles. Set aside along with the gold chocolate coins.
- Fold a sheet of vellum paper in half. Starting at the paper fold, lightly sketch the shape of the Snitch wing on the vellum paper. The folded paper will create a perfectly matched pair of wings. You should be able to get 5 to 6 sets of wings out of a sheet of paper.
- Cut out the wings using scissors or an Exacto knife.
- Once you have your wings cut out, take a wing and place it on the stack of napkins. The napkins will act as a cushion as we emboss the texture on the Snitch wings.
- Using your ruler, take your burnisher and lightly press and crease the paper to give it the illusion of feather plumes. Add an additional crease to simulate the quick of a feather.
- Once the wings are complete, using the lo-temp glue gun, attach a matched pair of wings onto the Lindt Chocolate Truffle, covering the remaining ends of the wrapper.
- With a small dab of hot glue, attach the finished Gold Chocolate Snitch on top of the gold chocolate coins. This will create the base and adds a finished look to your Snitch Topper.
- Repeat until you have fully assembled all your Snitch toppers. Center finished Snitch on top of frosted cupcakes.
Lemon Buttercream Frosting:
1 Cup Crisco or other Vegetable Shortening
4 Cups Sifted Confectioners’ Sugar
1 Teaspoon Fresh Lemon Juice
1 Teaspoon Colorless Vanilla Extract
2 Tablespoons Milk
In a large mixing bowl, cream the shortening and butter together with a hand mixer. Add the lemon juice and vanilla extract. On a medium speed, gradually add in the sugar until well blended. Add the milk and continue beating at a medium speed until the icing appears light and creaming. Refrigerate in an airtight container until ready to use. Icing may need to be re-blended before using. To thin, add 1 tablespoons of water or milk until desired consistency is achieved (4 tablespoons max.)
4 1/2 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups solid shortening
1 1/2 cups milk
5 teaspoons baking powder
1 1/2 tablespoons lemon juice
1 tablespoon lemon zest
Preheat oven to 350 degrees F. Line cupcake pan with paper liners.
Combine all ingredients in a large bowl. Using a hand mixer, mix at low speed, then at high speed as flour becomes moistened. Beat for 2 minutes or until batter is creamy. Spoon the cupcake batter into cups until they are 3/4 full. Bake for 20 to 25 minutes. To test for doneness, insert a toothpick into the center of a cupcake. The cupcakes are ready if it comes out clean and dry. Remove cupcakes from oven and allow to cool before icing. Yields about 48 cupcakes