Jack Daniel’s Honey Cupcakes – @outofshapebaker

I’m sort of out of shape with my baking skills. So here’s me getting into shape, well, sort of…

This recipe came about after thinking up a suitable cupcake my brother could take to his work’s bake sale. My initial thought was adding alcohol to cupcakes, making work that tiny bit easier.

So after Googling some recipes with Jack Daniel’s in them I found this recipe:

Now, I’m terrible when it comes to converting cup measurements to ounces or grams, so when I started doing it, things didn’t seem to be adding up. My mother taught me about standard cake/cupcake baking to use the 2 ounce, 1 egg rule. This pretty much is a very basic sponge cake mix, using flour, sugar, butter/fat and eggs.
It’s somewhere to start, and I can take shots of JD along the way.

Recipe

Ingredients

Cupcake

  • 6oz butter, softened
  • 6oz caster sugar
  • 6oz self-raising flour
  • 3 eggs
  • 1-2 tbsp milk
  • 3 tbsp Jack Daniel’s Honey Whiskey
  • 1 tsp vanilla bean paste

Icing

  • 5oz butter, softened
  • 10oz icing sugar, sifted
  • 3 tbsp Jack Daniel’s Honey Whiskey

Method

Cupcake

Preheat the oven to 180c. I have a fan oven so I don’t know, I’m not good at figuring this stuff out yet

Mix together the sugar and butter until fluffy. Make sure the butter is properly softened, and make sure you mix together well. I didn’t for one batch. It was crap. Now I know better.

Add the eggs and vanilla bean paste and mix. I read somewhere you should add the eggs one at a time. I just threw ‘em in. I don’t think it made a difference.

Mix in the flour, then add the milk and Jack Daniel’s. I just mixed in the flour, then mixed in the remaining liquids. I read somewhere that you’re supposed to fold in the flour, and use a metal spoon. I used a wooden spoon. Don’t tell anyone.

Put in the oven on the middle shelf and cook for 15 minutes or until a metal skewer comes out clean. I turned them at 7 minutes for an even bake, because that’s a thing, right?

Take out of the oven and cool for 10 minutes in the baking tray, then put them on a wire rack to let them cool completely.


Icing

Beat the butter until really soft in a large bowl. Then beat in the icing sugar and Jack Daniel’s. Add extra to help thicken mixture. I added about 3 extra heaped dessert spoons.

Spoon the icing into a piping bag with a star nozzle, or whatever nozzle you want to use. I used the star one.

Decoration

Now this is where everything went a bit awry. I planned on making a JD drizzle to go on top of the buns. My first attempt was too runny. I probably didn’t boil it enough, or didn’t add enough sugar. So then I tried to improvise my own version, using about 100ml of Jack Daniel’s and about 6oz of sugar and a stick of butter. This went just as wrong. I let the drizzle cool to a crystallised solid mess.

So I just topped them with diced up fudge, because why the hell not. 


Adapted from the following recipe:

Jack Daniel’s Honey Whiskey Cupcakes with a Boozy Drizzle

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