Hard Cider Cupcakes

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Would you believe it? It’s Thanksgiving weekend and almost December. I can’t believe how the year had gone by so quickly. Given the time of year, it’s prefect for the cupcake of the week: hard cider cupcakes! So what exactly do I mean, you might ask? This cupcake is an apple cider cupcake with a cinnamon whiskey buttercream. And yes, it’s as good as it sounds.

There of course is a back story behind each cupcake I make. For this one, I need to thank Janie and Denise for the idea and also sharing the Buzzfeed post about cupcakes that “will get you drunk.” After doing the math, unless you want/can eat at a minimum 30 cupcakes, there is no possible way to get drunk off these cupcakes. Nonetheless, these were really fun to make and scrumptious desserts at Thanksgiving dinner yesterday.

I based the recipe off one of the Buzzfeed recipes but ended up adding a lot more spices and ingredients to make the cake flavorful and fluffy. In the cake, I also used spiced apple cider from Trader Joe’s rather than traditional apple cider, which I imagine would be just as delicious.

While I normally am not a fan of frosting, this cinnamon whiskey buttercream was really delicious. The whiskey provided a nice kick to the sweet cinnamon vanilla. I ended up adding a dash of salt as well to “cut” the strength of the whiskey.

Overall, the cupcake was delicious and a hit at Thanksgiving, and I loved pairing it with some hot apple cider as well. Enjoy!

Xoxo,
JJC

Recipe
Cake, yield 15
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon vanilla
1/2 cup buttermilk
1 stick unsalted butter, room temperature
2 eggs, room temperature
3/4 cup sugar
1/2 cup apple cider
1/4 cup sour cream

1. In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
2. In a medium bowl, combine the buttermilk and vanilla extract.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition.
6. Fold in the apple cider and sour cream.
7. Fill 15 cupcake liners about 2/3 full.
8. Bake at 325F for about 20 minutes or until a toothpick comes out clean.

Frosting
1 stick unsalted butter, room temperature
1 teaspoon vanilla
1 teaspoon cinnamon
1 tablespoon milk
1 tablespoon whiskey (optional)
2 cups powdered sugar

1. Whip the butter until it is light and fluffy.
2. Mix in the liquids, cinnamon, and confectioner’s sugar until it is at a desired consistency.DSC_0516

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Irish Car Bomb Cupcakes

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In honor of St. Patrick’s Day, we decided to make Irish Car Bomb cupcakes from Brown Eyed Baker. The delightful treats consisted of a Guinness chocolate cake, Bailey’s vanilla whipped cream, and filled with an Irish whiskey chocolate ganache. Thank you Kelsey (Champagne Tuesdays) and Denise for joining! As complicated as the recipe was, it was delicious. We added a bit more whiskey and Bailey’s than the recipe called for. As a result, the recipe was a bit watery, and we had to add flour to thicken the frosting and the ganache. When making it, I would definitely recommend to have lots of counter space for the number of pans/plates that were required.

Guinness chocolate cake
The cake was very moist and has a faint taste of Guinness. We used Ghiradelli’s hot chocolate mix instead of the Dutch cocoa powder. As a result, the cake was nice and light. This complemented the rich buttercream and dense ganache. The only issue I had with this cake was that it was extremely watery (I’m not sure if it was because we didn’t let the Guinness butter simmer long enough). To thicken it, we added flour, which led to a delicious cake.

Bailey’s Vanilla Whipped Buttercream
The flavoring on the frosting was not very strong, so we had to add more Bailey’s. Instead of adding more sugar, we thickened the frosting with about 2 teaspoons of frosting.

Irish Whiskey Chocolate Ganache
Very delicious. We made too much ganache for the amount for the fill, since I used an apple corer to create the hole. We ended up using the extra ganache to decorate the cake.

Xo,
JJC

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