I think we all know by this time that my favorite holiday is Rockaway St. Patrick’s Day. Now that I live in Rockaway, things are even better! Instead of planning a sleepover, I just need to wait until the sound of bagpipes comes through my windows and I can head out to the parade. And then come home in sleep in my own bed, score!
Even though these would be PERFECT for St. Patrick’s Day, especially if you dyed the frosting green, these were made for a birthday celebration. There will be more St. Patrick’s Day treats next week, but if you can’t wait, check out green velvet cupcakes, shamrock shake cupcakes, Bailey’s glazed doughnuts, Irish car bomb brownies, Irish soda bread, whiskey cupcakes, and Irish car bomb cupcakes.
Michelle wanted to surprise Derrick with a surprise 30th birthday and asked me to bake some treats. Derrick is a difficult to bake for because he’s not a sweet eater. What??? Truth. He took a bite and seemed to enjoy it, good enough. Everyone else thoroughly enjoyed them!
I took my regular yellow cupcake and added whiskey to the frosting. There wasn’t enough whiskey flavor so I made a quick whiskey-caramel sauce to glaze the mini cupcakes. This was the perfect touch and took the cupcakes from good tp spectacular. The glaze is sweet, full of whiskey flavor, and lovingly sticky. A mini vanilla cupcake with whiskey is a delightful treat for a birthday, St. Patrick’s Day, or Wednesdays!
Two Years Ago – Coffee Marshmallows
Vanilla Whiskey Cupcakes
Adapted from Tie Dye Cupcakes
Yield – 24 mini cupcakes
2/3 cup sugar
1 vanilla bean
1/2 + 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, room temperature
1 egg + 1 yolk
2 tablespoons Greek yogurt
3 tablespoons vegetable oil
1/2 cup whole milk
1 cup whole milk
1/2 cup + 2 tablespoons whiskey
7 1/2 tablespoons flour
1 teaspoon vanilla
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons whiskey
2/3 cup light brown sugar
1/3 cup whiskey
- Cupcakes – Preheat the oven to 350 ˚F and line 24 mini cupcake tins with liners.
- Add the sugar to the bowl of a stand mixer with a paddle attachment. Split the vanilla bean and scrape the seeds into the sugar. Massage the vanilla into the sugar. Add the flour, baking powder, soda, and salt to the bowl. Mix on low speed to combine. Add the butter to the flour and mix until crumbly.
- In a small bowl whisk together the egg, yogurt, oil, and vanilla. Add to the stand mixer and mix until just combined. Pour in the milk and beat until smooth.
- Use a 2-tablespoon scoop to portion the dough into the cupcake liners.
- Bake for 15-17 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the tin and let cool completely on a wire rack.
- Frosting – Add the milk, 1/2 cup whiskey, and flour to a small saucepan. Whisk and heat until the mixture becomes thick like toothpaste. Whisk in the vanilla. Let cool completely.
- In the bowl of a stand mixer with a paddle attachment beat together the butter and sugar until light and fluffy, about 8 minutes. Beat in the flour mixture until the frosting is no longer gritty.
- Beat in the whiskey. Set aside.
- Whiskey-Caramel Sauce – Add the brown sugar and whiskey to a small saucepan. Stir and heat until the mixture becomes bubbly and thickens. Dip each cupcake in the hot sauce. Allow the sauce to cool on the cupcakes
- Assembly – Add the frosting to a piping bag with a star tip and pipe the frosting on to each cupcake.