Cupcakeblog

I am always trying to find a way to sneak bourbon into my cupcakes. Here is another attempt. This one is inspired by Drambuie, that somewhat old-fashioned liqueur, that combines whiskey, honey, herbs and spices.

Honey Cupcakes
19 regular cupcakes / 350 degree oven

1/2 cup unsalted butter, room temperature
6 tablespoons granulated sugar
3 large eggs
1 cup high-quality honey
3/4 cup buttermilk
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

1. Preheat the oven to 350°.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.
5. Measure out the honey and buttermilk. Stir to combine.
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the wet ingredients and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Bourbon Caramel Cream Cheese Frosting

4 tablespoons brown sugar
4 tablespoons whipping cream
2 tablespoons butter
pinch salt
4 tablespoons bourbon
2 packages phili cream cheese, room temp
1 cup butter, room temp
6 cups confectioner’s sugar

1. Heat brown sugar, cream, butter, salt over medium high heat whisking until sugar is dissolved. Cook for another minute.
2. Pour in bourbon and stir to combine. Take off heat and let cool.
3. In the bowl of an electric mixer, beat cream cheese and butter until soft.
4. Add the confectioner’s sugar and beat to combine.
5. Add three tablespoons of the bourbon caramel (you might have some left over) and beat to combine.