Bourbon And Spice Cupcakes Recipes

BOOZY BOURBON CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.
• For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.
• To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

BOURBON AND SPICE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding 2 tablespoons of the bourbon. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In large bowl, beat butter, cream cheese and mascarpone cheese with electric mixer on low speed until smooth. Add powdered sugar, 1/4 cup at a time, beating until smooth. Add remaining 2 tablespoons bourbon; beat until frosting is smooth and spreadable. Pipe or spread frosting on cupcakes; sprinkle evenly with nutmeg.

BOURBON SPICE CUPCAKES

Steps:

• Preheat the oven to 350F / 177C. Line a muffin pan with paper cupcake liners.
• Add the flour, baking powder, cinnamon, and salt to a medium mixing bowl and whisk to combine.
• Beat the sugar, butter, and oil using a handheld or stand mixer until smooth and creamy.
• Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
• Next, add in the dry ingredients, mixing on low speed to incorporate.
• Then slowly mix in the whiskey and buttermilk until just combined.
• Fill the cupcake liners two-thirds of the way with the batter.
• Bake cupcakes for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow the cupcakes too cool completely.
• Beat butter at medium speed with an electric mixer until soft and creamy.
• Then switch to low speed and gradually mix in the powdered sugar, bourbon and milk, alternating between these ingredients to allow time for them to combine completely before adding more.

BOURBON AND SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Place paper liners in 24 muffin cups.
• Prepare the spice cake mix according to directions on box, adding pecans and 2 tablespoons bourbon to the batter.
• Divide batter between muffin cups and bake according to box directions. Cool completely.
• Using an electric mixer, beat butter, cream cheese, and mascarpone cheese on medium speed until smooth.
• Add powdered sugar 1/4 cup at a time, beating until smooth.
• Beat in bourbon, cinnamon, and nutmeg.
• Pipe or spread frosting onto cupcakes. Garnish with chopped pecans if desired.

SPICY CHOCOLATE BOURBON CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 18 cups of two 12-cup muffin tins with cupcake liners.
• Sift together the flour, cocoa, baking powder, cayenne, baking soda and salt in a medium bowl; set aside.
• In the bowl of a stand mixer, cream the granulated sugar and butter until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla.
• Combine the milk and bourbon in a small bowl. Add the flour mixture to the butter-sugar mixture in 3 additions, alternating with the milk-bourbon mixture in 2 additions. Beat the batter until smooth. Using an ice cream scoop, fill each muffin cup two-thirds full with batter.
• Bake until a toothpick inserted into a cupcake comes out clean, 15 to 17 minutes. Let cool completely, about 30 minutes.
• For the buttercream frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired. Add a drop or two of blue food coloring to the frosting and mix until the desired color is achieved, adding more drops if needed.
• For decorating: Roll the yellow gum paste very thin (about 1/8 inch thick or thinner). Using a 1 1/2-inch round cutter, cut 12 rounds from the gum paste.
• Elevate a wooden dowel or thin-handled wooden spoon on 2 cans or paper cups with notches cut to hold in place. Drape the gum paste rounds over the dowel to dry and form taco shells, about 30 minutes.
• Fill a pastry bag fitted with a leaf tip (no. 113) with the blue buttercream frosting. Starting in the center of each of 12 cupcakes, while spinning the cupcake, pipe the frosting on a flat angle to the top of the cupcake, moving the bag slightly up and down to form a ruffle. Cover the top of each cupcake completely with frosting.
• Add the coconut to a small bowl with a few drops of green food coloring. Stir with a fork to distribute the food coloring, adding additional coloring until the desired lettuce color is reached. Snip the red gummy candy into small pieces using kitchen shears to form the tomato salsa. Crumble one of the remaining cupcakes to fine crumbs to form the taco meat.
• Assemble the tacos by layering each taco shell with some cupcake crumbs, green coconut and red gummy tomatoes. Finish by grating white chocolate over the top of each for a cheese effect. Place one taco on top of each frosted cupcake.

SPICE CUPCAKES

Steps:

• In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.

OLD-FASHIONED CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin pan with foil or paper liners. Melt 4 tablespoons butter in a small skillet over medium heat, swirling the pan. Continue to cook, swirling occasionally, until the butter is browned, 3 to 5 minutes. Add the remaining 6 tablespoons butter and remove from the heat. Let stand, stirring occasionally, until all the butter is melted; pour into a large bowl and let cool slightly.
• Whisk the flour, baking soda, salt, baking powder, nutmeg, allspice and paprika in a medium bowl. Add the brown and granulated sugars to the bowl with the butter, along with the sour cream, vanilla, orange zest and eggs; whisk until smooth. Add the flour mixture and stir with a rubber spatula until just combined, then briefly whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds of the way. Bake until the centers of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• Make the glaze: Combine the brown sugar, corn syrup, butter and salt in a small high-sided saucepan over medium heat. Add the water and stir, then bring to a simmer over medium heat. Cook, swirling the pan occasionally but not stirring, until the mixture is a rich brown color and thick enough to slowly drip off the end of a rubber spatula, 12 to 15 minutes. (The caramel should stay in a loose ball when swirled in the pan.) Meanwhile, combine the cornstarch and heavy cream in a small bowl. Remove the glaze from the heat and carefully add the cream mixture. (It's OK if it stiffens at first.) Return to the heat and cook, carefully stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the bourbon (or vanilla). Let stand, stirring occasionally, for 30 minutes; the caramel will be thick and slightly warm.
• Cut a slit in the top of each cupcake, cutting almost all the way across and about halfway down. Transfer 1/3 cup of the glaze to a piping bag fitted with a small round tip. Gently squeeze the cupcakes to open the slits; pipe the glaze into the cupcakes, filling until the glaze comes up to the top.
• Dip the tops of the cupcakes in the remaining glaze in the saucepan, letting the excess drip off, then return to the rack. (If the caramel has started to solidify, briefly rewarm over low heat for a few seconds.) Pop any air bubbles in the glaze with a toothpick. Garnish each cupcake with an orange twist and a maraschino cherry.

SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
• Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.