A little while ago, my friend from the first red velvet attempt texted me, saying she thought that Old Fashioneds would be delicious cupcakes, and that we should make them. As it turns out, she’s been watching Mad Men, and not checking out the To Do List.
An Old Fashioned is bitters and bourbon, muddled with a little sugar, a cherry, and maybe an orange slice. I had one last time I was in San Francisco, and I still have mixed feelings about. These cupcakes (and the old fashioneds my baking assistant and I made) were definitely a more pleasant experience. Sadly, I forgot to grab the cherries I had in the freezer from my adventures to Hood River, so these aren’t quite what were in mind when Old Fashioned’s cupcakes were suggested. But hey, it leaves room for updated deliciousness in the future.
For reference, this is a pretty standard vanilla cupcake, but instead of vanilla and almond extract, I added a tablespoon or two of bourbon and blood orange bitters (we had the offer of blood orange bitters, which I jumped on because my drink of choice–a whiskey sour–involves no bitters, so I had no real incentive to buy any).
My cocktail prissiness aside, whiskey makes delicious cupcakes. The blood orange bitters give the cupcakes a Blue Sky Cola kind of flavor, and I can’t decide whether or not I like it.
1 1/4 cup unbleached all-purpose flour
2 tablespoons cornstarch (I recently figured out that the cornstarch makes the AP flour into, sort of, cake flour, which means it’s less likely to form gluten, and thus more likely to have a tender crumb. That is, the corn starch is actually important).
1 cup almond milk minus 3 tablespoons.
1 tsp apple cider vinegar
3/4 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoons salt
1/2 cup margarine or butter, softened
3/4 cup granulated sugar
1-2 tablespoons bitters
2-3 tablespoons of bourbon
Preheat the oven to 350 degrees, and line the muffin tins.
Curdle the almond milk/non dairy milk of choice with the apple cider vinegar. In case anyone was wondering, this is what the curdled non-dairy milk will likely look like:
Mix the sugar into the butter, beating until thoroughly combined. Then, pour in a tablespoon or two of bitters, and 2-3 tablespoons of bourbon, and beat into the sugar/margarine mixture.
At this point, what I do is mix together the dry ingredients (the flour, cornstarch, salt, baking soda and baking powder, and any spices I feel like using).
Now it is time to mix the curdled non-dairy milk with the margarine/sugar mixture. It’ll look lumpy.
Whisk that together. Once it gets as mixed as it is going to get mixed, dump in the flour mixture, and whisk together until mixed, but not over-mixed.
I recently bought really fancy baking cupcakes from a Canadian business, Goldas Kitchen. I could probably find these locally, but it was a significantly better deal to order them from Canada.
Anyways, fill your cupcake liners (pretty or plain) 2/3-3/4 of the way full, and bake 20-24 minutes.
The frosting is a standard buttercream (1/2 cup margarine with as much 2-3 cups of powdered sugar beaten in) with a couple tablespoons of whiskey and bitters mixed in.
These also have a whiskey syrup drizzled over the top.
1/4 cup whiskey
1 tablespoon margarine
3 tablespoons sugar
Heat the whiskey and sugar on medium heat. Once the sugar has melted, stir until and cook for a few more minutes. Once it has been steaming for a few minutes, take it off heat and stir in the margarine. Let it cool, and then spoon over the tops.
In other news, I’m bored with being sick. NEXT.