Sometimes hobbies can be conflicting. In the past couple of years I have fallen in love with being more active. I also love to bake, and have since I was small. These two hobbies don't generally go hand in hand. Last summer I baked something nearly every weekend, this year I have focused more on fitness and have hardly baked at all. Last week I decided that I would whip up a batch of cupcakes over the weekend. No reason, just to bake.
The Mister and I sat down to decide what kind I should make, him on
tapiture, me on
pinterest (This, just one more example of how geeky our love is). He came upon these tasty little treats at
Creative Culinary. So, off to the store we went to retrieve some Honey Burbon.
Both the Mister and myself are night owls, we always have been. We decided to bake these cupcakes at midnight on a Saturday. Baking is usually my thing, but this time the Mister played the role of my Sous Chef and measured out all the ingredients so all I had to do was combine them. He also took on the bourbon drizzle because he is in charge of sauces in this household. It was a wonderful evening!
The recipe we used made delicious cupcakes, but there are a few edits that might make the process a bit easier for the next time. Primarily much smaller batches of bourbon drizzle and buttercream.
For the Cupcakes:
3/4 cup butter
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups flour
1/2 tsp salt
1 1/4 tsp baking powder
3 Tbsp Honey Bourbon (there are a number of options to choose from)
3 Tbsp Milk
For the Bourbon Drizzle:
1/4 cup brown sugar
1/4 cup Honey Bourbon
1 tablespoon unsalted butter
For the Buttercream Frosting:
3/4 cup butter
1 1/2 cups powdered sugar
1/2 tsp vanilla bean paste or vanilla extract
1 Tbsp Honey Bourbon
Heavy cream
Preheat oven to 350. Line 12 muffin cups with cupcake liners.
Cream together the butter and sugar until light and fluffy.
Add eggs and vanilla and mix just to incorporate.
Whisk together flour, salt and baking powder. Add to the wet mixture and beat until just combined.
Add the whiskey and milk until just combined.
Divide batter evenly into cups filling each approximately 2/3 full.
Bake for 16 to 20 minutes; test with a toothpick; the top will be firm so make sure the inside is cooked through.
Cool completely on a wire rack before frosting.
To Make the Bourbon Drizzle
Add
all ingredients together in a small pan, bring to a boil and boil for
1-2 minutes. Remove from heat and let cool before drizzling on cupcakes.
To Make the Buttercream Frosting
Cream butter until light and fluffy. Slowly add the powdered sugar.
Add the vanilla and Honey Bourbon and combine thoroughly.
Add the cream 1 Tbsp at a time until your frosting is very light and fluffy and the correct consistency, continue to beat on high for 3-5 minutes until very fluffy.
Pipe the frosting onto cupcakes. Garnish with the Bourbon Drizzle.
Enjoy =)
