Yes, you heard me – Cherry Bourbon Cupcakes . I know. I know – why didn’t you think of that?
Technically these are caramel cupcakes with cherry bourbon compote, but I think Cherry Bourbon Cupcakes just sounds sexier, so we’re going with it.
I consulted with my local Marty’s Liquor store dude on what would be the best bourbon for soaking cherries and stuffing in to cupcakes. Basil Hayden was recommended and I obeyed because I know cupcakes, not bourbon. I then hurried home to soak my fresh AND dried cherries (and tried a little – check, still not a bourbon drinker). The mix of both the fresh and dried cherries gave the compote a really lovely texture and flavor. It’s an extra step, but really worth it!
I had quite a bit of left over cherry bourbon compote (again – not a bourbon girl) and found that it’s also good on ice cream, in drinks, on cookies and even on toast (or at least that’s what my lovely bourbon drinking friends told me after I gave them the left overs). Yum!
- 1 cup dried cherries (soaked in bourbon for at least 3 days)
- 1 cup fresh halved cherries (soaked in bourbon for at least 3 days)
- 1/4 cup bourbon from cherry soaking jars
- 1/4 cup bourbon from bottle
- 1/2 cup sugar
- 1 tsp lemon
- Bring bourbons, lemon and sugar to a boil til a light syrup forms.
- Add in cherries (and a bit more bourbon if needed) and bring back to a boil for a few more minutes while stirring constantly - about five minutes.
- Let cool and then add half the cherry mixture to a blender or food processor. Once fully blended, add back to whole cherry mixture and let cool completely.
- Try it - if it's too Bourbony, add a bit more sugar. If it's too thin try a touch of cornstarch to tighten it up.
In the last installment of our “Beer Cupcake” series I wanted to incorporate my all-time favorite beer, Innis and Gunn. It’s a Scottish beer and their flagship flavor is beer that has been aged in old bourbon barrels – do I REALLY need to say anything more? If that doesn’t make you want to go out and try it—it has a golden honey color, soothing oak flavor with hints of vanilla and toffee—a perfect candidate for a vanilla based cupcake. They also have a flavor that has been aged in old rum barrels–this is seriously an addicting beer.
I paired this with a basic buttercream flavored with bourbon but a caramel frosting would also be perfect with this cake!
Innis and Gunn Beer Cupcakes
- Preheat the oven to 350°F
- Line 2 standard cupcake pans
- In a mixer with a paddle attachment combine all of the dry ingredients and mix until blended.
- Add the butter and continue mixing until crumbly
- Add the egg whites one tablespoon at a time, then the whole egg, beating well after each addition.
- In a bowl or measuring cup combine the Innis and Gunn beer with the vanilla.
- Add the beer mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy.
- Fill the cups about 3/4ths full and bake for 25 to 35 minutes or until a toothpick/cake test comes out clean.
For Bourbon Buttercream frosting
- In a mixer with a paddle attachment cream butter.
- Add confectioners’ sugar ½ cup at a time until you reach desired consistency. Mix in bourbon in to taste.
- Additionally you can drizzle with some caramel on top of the frosted cupcakes.