Wednesday, February 1, 2012

Bourbon Cupcakes: Bad Mother F***er Cocktails

There have been several flavors of cupcake that I haven't shared with you. That's mostly because at the time I didn't realize that I would have a blog. A couple of those flavors were Cranberry Pear Champagne Cupcakes and Chocolate Guinness Cupcakes. For as much as I make cupcakes with alcohol, it's surprising how little I actually drink.

Every now and then, I get a request for a cupcake flavor. Not all of these requested flavors are in the cupcake bible, so it allows me to get creative. One of these requests came from one of Mirko's co-workers who'd had one of my Chocolate Guinness Cupcakes. He suggested I try making some with bourbon, so I figured that could be great! I also figured that if I was going to make whiskey cupcakes, they were going to be boozey-freaking-cupcakes!

So to the internets I went in search of a bourbon cocktail that would make for a delicious cupcake adaptation. Well I found this list. As you might imagine from the title of this post, the one that caught my eye was the Bad Mother F#$%er. 

So, to the liquor store I went to get some Jack Daniels and Vermouth. Then I got an orange at the grocery store. I also got a lemon for fun. I decided the raspberry syrup I had was close enough for the grenadine since I was only going to use a little tiny itty bit anyway. I felt like it was a strange shopping list. Maybe not. Whatever.

For the cake component of said cupcakes, I took a regular vanilla cupcake recipe and made them quite boozey. Normally, I use 1 cup of almond milk with a teaspoon of apple cider vinegar (to kind of substitute the fact that I don't use eggs I guess?) but in every other recipe that uses alcohol, they usually replace some (like 1/4 C) of that milk with alcohol. Well, I replaced half of the milk with alcohol (I said boozey). I may have done slightly more Jack than vermouth, I was going to be adding Stevia to the cupcakes later anyway...or was I? 

So I got everything together, or so I thought, and excitedly went to taste the batter before filling the liners. It tasted terrible! I was expecting this sweet delicious burning whiskey sensation and all I got was this terrible, sour flat bland burning sensation. I forgot the sugar and stevia. 

How the hell did I forget the sugar and stevia? You know, the most crucial aspect of cupcake baking? Well, ok maybe not, the most, it is. You can leave out the baking soda, have a flat cupcake and still have it be delicious if it's freaking sweet. Even if it's gooey! People will still eat it! But if it's not sweet? Forget it! This is why I always taste the batter. Because I know I do this kind of crap. Also because batter is usually delicious.

Into the batter went the appropriate amounts of sugar and stevia. I tasted it again and voila! There was that pleasant sweet burning whiskey sensation I had previously been seeking. I was in bourbon cupcake bliss. Well, bourbon cupcake batter bliss anyway. 

For the frosting, I made an orange butter cream with a hint of raspberry. This completed my Bad Mother F#$%er cupcake. Mirko assured me that he told everyone they were called  Bad Mother F#$%er cupcakes as well. Apparently they went over quite well.

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