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.