If you’re going to a party….bring this! Bring these. I’m famous for making these cupcakes. OK. I’m famous with my parents and several friends for making these.
I’ve been teaching my cupcake workshop at the local Art Center, in Abington. It’s been super fun. It’s a lot of work, but I’ve met some really fun people. The almost college kid, want-to-be architect says it’s the best job she’s ever had! She comes, helps me set up, checks everyone in, helps me clean up and then locks up the building. Almost every night she gets to take home a box-ful of boozy cupcakes home to her mom. One night, we only had exactly enough for each student in the class. She comes home to her mom, empty handed, 9:30 at night. Her mom almost cries, “no cupcakes tonight?”. You know the feeling-a mad sugar craving, drooling in anticipation of these bad boys coming home to you. You have it all planned out, new episode of your favorite show waiting on demand. You’re all set….and then nothing! My smiling friend says to her mom in excitement “Here, I got you a copy of the recipe!”. What a let down that must have been! A flimsy piece of paper with a mouth watering list of ingredients just taunting you. Just a sad reminder of what you could be biting into right now!!
I make these ones with some Irish Cream cheese frosting. You can substitute just about any kind of liquor for the whiskey and Irish cream. Go ahead, experiment!
Red Velvet Whiskey Cupcakes with Irish cream Cheese Frosting
The Cupcake Workshop at The Abington Art Center
This makes 24 cupcakes
2 1/2 cups all-purpose flour (always use the type flour called for in a recipe)
1 1/2 cups sugar
1 teaspoon baking soda (make sure it’s NOT baking powder)
1 teaspoon salt
1 TBSP cocoa powder* (use 1 tablespoon or up to 1/4 cup-optional)
1 1/4 cups vegetable oil (I use canola)
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
4 TBSP Whiskey (could also use Southern Comfort, Bourbon, Irish Cream)
8 TBSP cream cheese , softened
1 stick unsalted butter, softened
4 TBSP Irish Cream( or could use Whiskey, Southern Comfort , Bourbon)
4 cups sifted confectioners’ sugar
Directions for cupcakes:
Preheat oven to 350
1. Mix sugar and oil in mixer.
2. Add eggs, one at a time, whip on high for one minute after each egg addition
3. In another bowl, sift together flour, baking soda, salt and cocoa powder*.
4. Add food coloring, whiskey and vanilla into the mixer.
5. Mix until just combined.
6. Slowly add the dry ingredients about ¼ cup at a time, while alternating the butter milk.
7. Add in Whiskey
Bake for 17 to 22 minutes for average sized cupcakes, or 10 to 14 minutes for mini-cupcakes
This is a very watery badder. Don’t worry, turns out great!
the amount of cocoa you use is up to you, experiment, anywhere from 1 tsp to ¼ cup