Honey Whiskey Cupcakes

recipe from creative culinary

yields 12 cupcakes

Cupcakes

6 oz unsalted butter, room temp
1 c sugar
2 large eggs, room temp
1 tsp vanilla extract
7.5 oz flour
1/2 tsp salt
1 1/4 tsp baking powder
3 tbsp Honey Whiskey
3 tbsp whole milk

Preheat oven to 350F and put liners in cupcake tin.  Cream together the butter and sugar until light and fluffy, about 3 min.

Add eggs and vanilla and mix until just combined. 

Whisk together the dry ingredients, add to the wet ingredients and mix until just combined.

Add the whiskey and milk and give one final mix until just combined.  Fill each liner about 2/3 full and then bake for 20 min or toothpick comes out clean.

Whiskey Drizzle

3/4 c brown sugar
1/2 c Honey Whiskey
1 tbsp unsalted butter, room temp
1/4 tsp salt

Add all ingredients to a small saucepan. Bring to a boil over med-high heat and boil for about 2 min. Remove from heat and allow to cool before drizzling over frosted cupcakes. There will be some left over...good excuse to grab some french vanilla ice cream :)

Whiskey Caramel

1 tbsp water
1 tbsp Honey Whiskey
1/2 c sugar
2 tsp corn syrup
2 tbsp heavy cream
28 g unsalted butter, room temp
1/4 tsp salt
2 tsp Honey Whiskey, if needed

Combine the water, sugar, and the corn syrup in a med pot and cook over medium heat.

Stir together with a wooden spoon until the sugar is incorporated.

Cover the pot and let it cook over medium heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.

Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.

Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Pour the heavy cream into the mixture. Be careful here, the cream will cause the caramel to bubble up a bit. 

Stir the mixture, again being careful. Add the butter, salt and stir until combined. Add the second portion of Honey Whiskey and stir to combine. Add more if needed.

Transfer to a small bowl and set aside to cool.

Once the cupcakes and caramel are cool, cut little cones out of the top of the cupcakes, fill with caramel, and put the lids back on. Then frost.

Honeycomb Topping

2 g baking soda
65 g superfine sugar
38 g honey
tiny pinch salt

Line a baking tray with aluminum foil. Sift the baking soda.

In a large pot, heat the sugar, honey and salt until the mixture reaches 295F. Stirring with a wooden spoon to ensure it's evenly caramelized. Heat until the mixture is a deep amber.

Turn off the heat and immediately add the baking soda. It will bubble and foam. Keep mixing until the baking soda is completely dissolved.

Pour it out onto the prepared baking sheet. Allow it to cool and then break apart. Store in an air tight container. It will keep for about 1 week.

Frosting

8 oz unsalted butter, room temp
4 c powdered sugar, sifted
1 tsp vanilla extract
2 tbsp Honey Whiskey
up to 1/4 c heavy cream if needed to bring to right consistency/flavor

Beat the butter until smooth.  Mix in the sifted sugar.  Add the vanilla and Honey Whiskey and beat until smooth and fluffy. Add heavy cream if needed.