I asked my sister what kind of cupcakes she wanted me to make for her birthday, and she responded with nothing more than “whiskey”. And whiskey she got. You can make these as strong or as weak as you want. I chose to use Jameson, although you could use any Irish whiskey.
Chocolate Whiskey Cupcake
Ingredients
1 cup flour
1/4 cup cocoa powder
3/4 cup sugar
1/3 cup oil (as usual, I used safflower oil, but feel free to use anything)
1 tsp vanilla extract
1/2 tsp almond extract
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup almond milk
1 tsp apple cider vinegar
3/4 cup whiskey (approximate)
3/4 cup sugar
1/3 cup oil (as usual, I used safflower oil, but feel free to use anything)
1 tsp vanilla extract
1/2 tsp almond extract
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup almond milk
1 tsp apple cider vinegar
3/4 cup whiskey (approximate)
Instructions
1. Preheat your oven to 350°.
2. Combine your almond milk and apple cider vinegar and let it sit. After a few minutes, it should start to curdle.
3. Once it looks like there’s no way in hell you would drink it, beat in the sugar, oil, and vanilla and almond extracts.
4. Slowly sift in all of your dry ingredients: flour, coco powder, baking soda, salt, baking powder.
5. Bake for 20 minutes, or until a toothpick can come out of the center clean.
6. Once these are out of the oven pour 1 tbs of whiskey over each cupcake. Feel free to skip this step if you only want the whiskey taste to be in the frosting.
7. Put back in the oven for about 3 minutes, just enough time to let the whiskey dry into the cupcakes.
5. Bake for 20 minutes, or until a toothpick can come out of the center clean.
6. Once these are out of the oven pour 1 tbs of whiskey over each cupcake. Feel free to skip this step if you only want the whiskey taste to be in the frosting.
7. Put back in the oven for about 3 minutes, just enough time to let the whiskey dry into the cupcakes.
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| Mine made 10 cupcakes because I use such large liners. This recipe should make 12 using normal sized liners. |
Whiskey Butter Cream
Ingredients
1/2 cup margarine
1/2 cup Crisco
5 cups powdered sugar
1 1/2 tbsp almond milk
1 1/2 tsp vanilla extract
4 tbsp whiskey
1/2 cup Crisco
5 cups powdered sugar
1 1/2 tbsp almond milk
1 1/2 tsp vanilla extract
4 tbsp whiskey
Instructions
1. Start by beating together the Crisco and margarine.
2. Once the mixture starts to get fluffy add in the sugar one cup at a time and beat for a few more minutes.
3. Add in the milk, vanilla, and whiskey. Feel free to add more or less whiskey depending on your preference.
2. Once the mixture starts to get fluffy add in the sugar one cup at a time and beat for a few more minutes.
3. Add in the milk, vanilla, and whiskey. Feel free to add more or less whiskey depending on your preference.
I used a wide insert on a piping tube to frost my cupcakes. If you don't have a piping tube or piping bag you can fill a plastic bag with frosting and cut off the tip. Here is a quick video on how you can do that.
