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Whiskey Sour Cupcakes (Cocktail Cupcake No. 4)

Each of these rich, moist cupcakes is topped with a dollop of lemon frosting and (to my dismay) a maraschino cherry. They may look a bit cheesy, but they're certainly tasty!

For 18 cupcakes, you'll need:

+ shortening, 1/4 cup
+ butter, 1/4 cup, softened
+ brown sugar, 1/2 cup
+ sour cream, 2/3 cup
+ 2 eggs
+ sugar, 2/3 cup
+ whiskey, 3 tablespoons
+ 1 lemon, zested
+ baking powder, 2 teaspoons
+ salt, 1 pinch
+ flour, 2 2/3 cups

Preheat oven to 350 degrees F; place paper liners in muffin tin. Set aside.

Cream shortening, butter, brown sugar and sugar. Add sour cream, eggs, whiskey and lemon zest; beat until smooth. Sift together remaining ingredients, and gradually incorporate into wet mixture. Distribute evenly between 18 cups; bake for 15-16 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool completely.

While the cupcakes cool, prepare the frosting and garnish. You'll need:

+ butter, 12 tablespoons, softened
+ lemons, 4, zested and juiced
+ powdered sugar, ≈ 4 cups
+ 18 maraschino cherries

Whip butter, lemon juice and lemon zest. Gradually incorporate powdered sugar until frosting is stiff. Gently pipe onto cupcakes; top with a single cherry. Enjoy!

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