We’ll have our cake and eat it too. If it’s made with bourbon.
We might be a little biased and slightly bourbon obsessed, but what can we say? Bourbon is practically liquid gold to us. From Pappy Van Winkle to Maker’s Mark, we can’t seem to get enough of it. And even though we don’t need a reason to celebrate America’s spirit, it doesn’t hurt.
We’re taking preparation for next month’s Bourbon Heritage Month seriously and decided to experiment with bourbon baking. Add some bacon and you’re in bourbon bliss.
This sweet and savory concoction is something dropped from heaven. Each bite is filled with a mind-blowing combination of sweet, salty, nutty and caramel-y. Pair these with your favorite bourbon cocktail or, if you need 5 more reasons to rationalize the indulgence, see here:
- Cupcakes are mini cakes, so you’re practically dieting.
- A glass of bourbon a day, keeps the doctor away.
- Skinny jeans will probably go out of style soon anyways.
- You should eat them all before the kids get home from school…you wouldn’t want to taunt them with something they can’t have.
- National Bourbon Heritage Month, need we say more?
These soul enriching cupcakes are the perfect excuse to unbutton your skinny jeans, with absolutely no regrets.
Now that you’re mentally prepared to go full on Marie-Antoinette, let’s get to the mouthwatering recipe.
We’re into fitness. Fitness cupcake in our mouth.
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup brown sugar
- 1 stick butter salted
- 6 tablespoon whole milk
- 6 tablespoons Maker’s Mark
Preheat oven to 350°. Sift together the flour and baking powder, set aside. In a large bowl, cream the butter and brown sugar. (2-3 minutes) Add the eggs and milk, mix until incorporated. Then mix in bourbon. Slowly add the dry ingredients and mix until smooth. Place liners into 2 cupcake pans. Fill liners 2/3-3/4 full. Bake for 22-24 minutes or until light golden brown and cupcakes spring back to the touch. Let cool in pans for 1-2 minutes. Then transfer to cooling racks.
Everything’s butter with these cupcakes.
- 2 sticks salted butter, room temperature
- 3 cups powdered sugar
In a stand mixer fitted with the whisk attachment, whip the butter for 30 seconds. Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition and start mixing slow then increase to medium/high. Mix for 30 seconds between each sugar addition. Stop and scrape down sides. Frosting will be light and creamy. Chill in the refrigerator for 5 minutes before frosting.
The smell is driving us glazy.
- 1/2 pounds bacon
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons Maker’s Mark
Preheat oven to 350°. Mix together the brown sugar, maple syrup and Maker’s Mark. Transfer uncooked bacon strips to the glaze bowl and toss until evenly coated with mixture. Line a baking sheet with foil and place a rack on top. Lay bacon on the rack in a flat even layer. Bake for 25-30 minutes or until crispy. Cool for 5 minutes. Cut bacon into small pieces and top onto your buttercream frosting.
We take whisks when it comes to baking. Whether you are an avid connoisseur of America’s spirit or simply enjoy your desserts with a little kick, these boozy treats are sure to take the [cup]cake.
Looking for more boozy baking to warm your soul? Check out these recipes by clicking here.