My brother and sister-in-law held a Halloween party this weekend. They are ones to appreciate a good cocktail, so I thought I’d bring them yet ANOTHER cocktail-themed cupcake. I have finally learned from my previous (and numerous) disappointments with alcoholic cupcakes, and created a wonderfully successful rendition of a Manhattan! The trick? I will never use alcohol in the batter (other than beer) ever again. It has always yielded a dense cake with little of the original alcohol’s flavor. You must put your alcohol in the FROSTING. The treat? A fluffy cake with the full-flavor of the alcohol and the bouquet of it as you take a bite :)
Posts Tagged ‘whiskey’
When Gibbs and I announced on Facebook (friend us there!) that we would be returning to the land of cupcakes, a friend of mine suggested that I make a cupcake version of the Irish Car Bomb. While I don’t necessarily agree with the connotations of this drink’s name (thank you Professor Crowley for my favorite undergrad class – Culture in Conflict: Ireland), it does involve tasty, tasty ingredients! While I am using Guinness, Jameson Irish Whiskey, and Baileys Irish Cream – yes, I do have all of these on hand – you can substitute any brand stout, whiskey and Irish cream if needed.
Here they are, just in time for St. Patrick’s Day! :)