Every time I tune to the Food Channel there seems to be programs and advertising for Cupcake shows…..Cupcake Wars, The Cupcake Girls, Charly’s Cake Angels…… They are definitely ‘trendy’ right now; and who wouldn’t like gorgeous little mini cakes topped with decadent frosting?
Wanting to be considered up with the “trendy lane”, I’ve now baked a few doezen cupcakes; however it would be fair to say that I haven’t been too adventurous yet on this front in terms of tastes and styles. I think that this is because very early on I found THE most amazing recipe that always leaves the consumers of these little gems begging for more! And of course the like all amazing recipes, it is super easy!
Before we launch into the recipe though, let’s just quickly talk about the whisky. My husband loves single malt whisky so we usually have some in the house, and now the Glenfiddich 12 year old is officially called my “Baking Whisky”. Glenfiddich 12 year old isn’t the cheapest whisky, but you do have to be a bit careful about trying an alternative. I once used a Laphroaig 10 year old, but it is a very peaty whisky and the flavour over-powered the cocoa. You also don’t want to go for something that is too ‘alcohol’ tasting. If you aren’t sure, you could chat with your local bottle store owner and see what they would recommend. Failing that, you could try orange juice….I haven’t yet, but it’s on my list of things to do so I’ll report back once I do.
Just in case you didn’t know, the alcohol burns off when cooked so you can safely pig out on way too many and still drive your car afterwards. 😉
This recipe also makes an amazing Chocolate Cake. Use a 23cm Spring Form cake tin and bake for 50-60 minutes or until a skewer comes out clean.
For ideas on how to frost your cupcakes, keep an eye out for my next post!
2/3 C cocoa
1 t vanilla essence
100ml Glenfiddich 12 year old whisky
1 C boiling water
2 C caster sugar
½ C sunflower oil
1 C buttermilk
2 C plain flour
¼ t salt
2 t baking soda
Preheat oven to 180oC. Line muffin cups with paper cupcake cases. See Cupcake Case guide below for volume.
In a bowl, whisk together the cocoa, vanilla essence, whisky and boiling water.
Beat eggs and sugar together until light and fluffy, then beat in sunflower oil.
Add buttermilk and hot water mixture
Sift flour, salt and baking soda into the bowl and beat for a minute or more until shiny. The mixture will be very wet. Use a whisk for this bit if you still have lumps of flour.
Spoon mixture into the prepared cupcake cases so they are about 90% full and bake depending on size, as per below.
Cupcake Case Guide
|Regular (Sml) (70mm x 30mm)||24||15 mins|
|Regular (Lge) (75mm x x33mm)||23-24||20 mins|
|Texas (80mm x 40mm)||12||27 mins|