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.