Honey and Whiskey Cupcake Recipe

Recently I've been craving making cupcakes. Fuelled entirely by the desire to test out a new set of piping nozzles that the ever on-point husband gave me for Christmas. The problem I have been facing is that cupcakes feel contrived to me now. I can't make them without feeling as though they're fitting into a stereotype. I needed a new angle for them so I could make them without feeling cutesy (we'll save the dissection of my aversion to 'cute' for another time). So I decided to add booze. More specifically Whiskey. 

We always have a good stock of whiskey in our jolly juice cupboard so it was an obvious choice. The sponge is a creation brought together with dark sugars and laced with cockle warming liquor. And, the frosting is doused in honey. 

Perhaps I put too much thought it the contrived nature of cupcakes, but when the result is a cake batter that melts your face when you wonder if you'd put enough liquor in, then I might just be OK with that. 

Recipe

Ingredients

170g butter 

85g light brown sugar

85g Muscovado Sugar  

3 beaten eggs
170g self raising flour  

4 tablespoons whisky (or a few more...I went for a few more)

The split of sugar is not essential, you can stick with just light brown sugar. Adding muscovado just adds a deeper flavour, plus I can't get over the smell of it so it's any excuse.

500g Icing Sugar

200g Butter

3 tbsp runny honey

Method

Pre heat your oven to 190° 

Whisk together your sugar and butter until the mix is light and fluffy. 

Add in your eggs one at a time and beat in thoroughly. 

Now add in half of your flour and all of your whisky, combine. 

Add in the rest of your flour a stir until evenly mixed. 

Divide evenly between cupcake cases and bake for 20-25 minutes.

While your cakes are baking throw your icing sugar, butter and honey into a bowl and whisk until light and fluffy. Once ready pop to one side to set.

Once your cakes are baked allow to cool then decorate as you wish.