|Whiskey Cupcakes with Vanilla Bean Frosting|
These cupcakes are for a friend's birthday party. I wanted them to be vaguely reminiscent of a birthday cake (read: vanilla bean frosting) but with a more adult kick (hence the whiskey.) I adapted Billy's Vanilla Vanilla Cupcakes, seen here cupcake recipe. I am going to walk you through how I made my creations.
|An Auspicious Start to an Evening|
- 3 cups white all purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1/4 cup milk
- 1/4 cup vanilla porter (I used Breckenridge Brewery Vanilla Porter)
- 1/2 cup Jameson Irish Whiskey
Preheat oven to 325 degrees. Put your cupcake liners into that muffin tin.
So Step One Mix all of your dry ingredients together in a large bowl. This means your flour, sugar, baking powder and salt.
Step Two Mix your cubed butter into your dry ingredients. I ended up using my thoroughly washed hands, like you would a shortbread, to mix the butter and dry ingredients until it was a fine crumble.
Step Three Crack 4 eggs into a larger glass liquid measure. Add 1/4 cup of milk and whisk together, should become smooth and pale yellow, but not overbeaten, just combined. Slowly pour your milk/eggs into your dry ingredients, with mixer running, until mostly incorporated.
|Batter while filling the first tin|
Step Five Using two spoons, fill your cupcake liners to 2/3 full. Bake your cupcakes for 17-20 minutes (I took 20), until a utensil inserted comes out clean.
These beauties will have a smooth, nearly caramelized top, crispy and whiskey-esque. Do not be afraid when your batter gets bubbly when waiting to fill your muffin tin a second time. Beer has yeast in it and it does yeast-y things.
|Out of the Oven to Cool!|
Like we agreed, this will be a vanilla bean frosting. I acquired a few vanilla beans. You could also use a vanilla paste, but just pure vanilla extract probably won't cut it here.
Here is the base for my frosting Frosting Recipe. I am doubling the recipe because I am going to do some serious frosting. Try not to be disturbed by the quantity. I used slightly more confectioners sugar as well, I like a fairly stick icing however, that depends on your preference. I had about an additional 1/4 cup confectioners sugar.
- 3 cup confectioners' sugar (add more until it reaches your preferred consistency)
- 1 cup unsalted butter, room temperature
- Scraped insides of 2-3 vanilla beans. It depends on the size.
- 2 tablespoon milk
|Creaming the butter, pre-sugar|
Step One, Mix together sugar and butter until they are blended and creamy. Think fluffy!
Step Two, Add vanilla bean scrapings and milk and continue to beat for another minute.
Step Three, If desired, add more vanilla bean scrapings to taste, or more confectioners' sugar to make it stiffer., as I did.
Now lets talk about icing these bad boys. I filled up a pastry bag and using a large star tip did drop stars covering all of the cupcakes. I didn't want the frosting too thick because of how rich there are.
|Close up of star drops icing.|
These cupcakes are super moist and have a strong whiskey flavor. You will be told repeated that whiskey never tasted this good.