Friday, April 18, 2014
BOOZY BOURBON SNICKERDOODLE CUPCAKES
Bourbon and I have a somewhat sordid past.
Only a few close friends know the intimate details of the evening that is now referred to as that one time I attempted to drink as much whiskey as Zach (& failed). But suffice it to say, the toilet and I were cozied up like two lovers in the corner booth of a dark bar. It should also be noted that this was the night I discovered Zach has a blessedly strong stomach.
Anyway, who wants dessert?
Ingredients for bourbon snickerdoodle cupcakes:
1 2/3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar (1 cup for batter, 1/2 cup for sprinkling)
1 stick melted unsalted butter
1/3 cup greek yogurt
3/4 cup milk
3 tbs mid-shelf bourbon
Ingredients for bourbon buttercream frosting:
1 1/2 sticks room temperature, unsalted butter
3 cups powdered sugar
1/4 cup heavy whipping cream
1 tbs cinnamon
1 pinch salt
2 - 3 tbs mid-shelf bourbon (depending on how frisky you're feeling)
Let's do this:
Preheat your oven to 350 degrees // Grab a medium bowl and toss in the dry ingredients (flour, baking powder, baking soda, salt) // Grab a large bowl and whisk the melted butter and cup of sugar // Stir the egg, yogurt, milk, vanilla and bourbon // Slowly add the dry ingredients to the bowl of wet ingredients and mix until combined and lumps have disappeared // Grab a small bowl and mix together the cinnamon and remaining sugar // Plop approximately one dollop of the batter into each cupcake liner // Sprinkle a generous portion of the cinnamon-sugar mixture on top // Plop an additional dollop of the batter into each cupcake liner (should be about 2/3 full) // Sprinkle more cinnamon-sugar on top of each cupcake (don't be shy!) // Stick those babes in the oven for about 15 - 20 minutes, cupcakes are done when a toothpick can be inserted and pulled out cleanly // Let the cupcakes chill out in the pan for a few minutes before transferring to a wire rack // While that's happening, beat the softened butter for 2 - 3 minutes // Slowly add powdered sugar, heavy cream, cinnamon, salt and bourbon while mixer is sill running // Continue mixing the frosting for 3 - 5 minutes // Once cupcakes are completely cooled, pipe or hand frost each cupcake and finish by sprinkling more cinnamon-sugar on top (there will likely be leftover frosting, which makes a great breakfast or post-work out snack)
Tips + Things I learned:
I accidentally added the wet ingredients to the dry--don't do that. Remember, slowly incorporate the dry ingredients into the bowl of wet ingredients.
Be generous with the cinnamon-sugar sprinkled between the layers of batter.
To create a homemade piping bag: spoon frosting into a large freezer bag, diagonally cut off a small corner of the bag, ta-da! The art of frosting cupcakes can be frustrating, so be patient.
The original frosting recipe called for two sticks of butter, but after making and eating a lot of the frosting (via squirting it from the bag into my mouth) I decided it could have used a bit less. The above recipe has been amended with this suggestion.
Full disclosure: this recipe was adapted from Sally's Baking Addiction