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Jack Daniels Whiskey Cupcakes

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jack daniels cupcakes
Jack Daniels Whiskey Cupcakes – Buttercream Frosting

Ingredients:

2 cups all purpose flour
3/4 cup cocoa powder
2 cups brown sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 eggs
1/2 cup strong coffee
1/2 cup Jack Daniels Whiskey
1 cup buttermilk
1/2 cup vegetable oil

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, combine the eggs, coffee, whiskey, buttermilk and oil. Pour the egg mixture into the flour mixture and whisk until smooth. Spoon the mixture into prepared cupcake wrappers.

Bake for about 18-20 minutes until the tops spring back when lightly pressed. Cool completely + frost!

Jack Daniels Whiskey Cupcakes



You can put a little spin on the original

Jack Danielscupcakes with the:

Jack Daniel’s Tennessee Honey Cupcakes with Boozy Drizzle

Ingredients

For the cupcakes:
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla bean paste or vanilla extract
  • 1½ cups flour
  • ½ tsp salt
  • 1¼ tsp baking powder
  • 3 Tbsp Jack Daniel’s Tennessee Honey (You could also use Wild Turkey’s American Honey Liqueur)
  • 3 Tbsp Milk
  • Cupcake liners
For the drizzle:
  • ¾ cup brown sugar
  • ½ cup Jack Daniel’s Tennessee Honey
  • 1 tablespoon unsalted butter
For the buttercream frosting:
  • 1½ cup butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 2 Tbsp Jack Daniel’s Tennessee Honey
  • ¼ cup heavy cream (as much as needed to get correct consistency)

Instructions

To make the cupcakes:
  1. Preheat oven to 350F.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add eggs and vanilla and mix just to incorporate.
  4. Whisk together flour, salt and baking powder. Add to the wet mixture and beat until just combined.
  5. Add the whiskey and milk until just combined.
  6. Line 12 muffin cups with cupcake liners and divide batter evenly into cups; approximately ⅔ full for each cup.
  7. Bake for 16 to 20 minutes; test with a toothpick; the top will be firm so make sure the inside is cooked through.
  8. Cool completely on a wire cake cooling rack before frosting.
To make the drizzle:
  1. Add all ingredients together in a small pan, bring to a boil and boil for 1-2 minutes. Remove from heat and let cool before drizzling on cupcakes.
To make the buttercream frosting:
  1. Cream butter until light and fluffy. Slowly add the powdered sugar.
  2. Add the vanilla and Jack Daniel’s Tennessee Honey and combine thoroughly.
  3. Add the cream a Tbsp at a time until your frosting is very light and fluffy and the correct consistency.
  4. Using a large serrated icing tip, pipe the frosting onto cupcakes.
  5. Garnish with the Boozy Drizzle.
Source: Creative-Culinary.com
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