These honey whiskey cupcakes are the perfect boozy treat exclusively for grown ups! They’re a little more rustic than the trend for cocktail infused cupcakes and the rich, deep flavour of the honey adds a great sweetness to the buttercream. By adding bourbon vanilla pod seeds in your buttercream with a splash (or several) of Tennessee honey whiskey you’ll get a lovely creamy taste too. Follow our recipe below for some indulgent treats!
Vanilla Cupcake Recipe (makes approximately 12 cupcakes)
226g self-raising flour
226g butter
226g caster sugar
1 Bourbon vanilla pod
4 eggs
Cupcake cases
Step one: Preheat your oven to Gas Mark 3/325F/170C
Step two: Cream the butter with the sugar and once well mixed add the eggs then gradually add the flour and seeds from your vanilla pod.
Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.
Step four: Bake from around 12-18 minutes and leave to cool on a counter. TIP: To stop the tops of cakes and cupcakes from hardening when cooling place slices of bread on top of them as they cool.
Tennessee Honey Whiskey Buttercream
250g butter
300g – 400g icing sugar
50-75ml of Tennessee Honey Whiskey by Jack Daniels
Honey Gold Gel Food Colour Paste by Sugarflair
Piping bags
808 piping tip
Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.
Step two: Add the honey whiskey to taste. Colour with a little Honey Gold Gel Food Colour Paste by Sugarflair.
Step three: Fit a piping bag with a 808 piping tip (to get a lovely smooth-look buttercream like our cupcake). Fill your piping bag with your buttercream.
Step four: Pipe some generous swirls atop your cupcakes. We pipe our cupcakes from the centre and around whilst cutting in on top.
Hi there, I was just wondering with your Whisky cupcakes if I don’t have the honey whiskey, I just have the normal one, could i add honey with the whiskey? if so how much would u suggest?
Hi Michelle, Thanks for your comment. That sounds like it’d do the trick too. We’d recommend around 25-35ml of honey with 35-55ml of whiskey added to your buttercream. Add a little extra icing sugar until it gets to the right consistency. We hope this helps!
Ive really been into different types of whiskey this summer. These cupcakes sound awesome. Thanks!
When do you incorporate the eggs in the batter?
Hi JT, Thank you for your comment. Add the eggs just before the flour. We’ve amended the post to include this!
Hi,
i just saw this and in the first recipe it says: 226g for each: flour, butter and sugar.
are those the correct amounts?
Thank you!
Hi there Rony,
Yes we use equal amounts at 226g for all main ingredients in this recipe! We hope you enjoy your cupcakes!