Flicks and Eats

Life is like a box of cupcakes…

Irish Soda Cupcakes (with whiskey)

Rachael’s Irish soda cupcakes infused with a honey & whiskey syrup, and topped with a whiskey buttercream frosting

The ecard below describes me pretty well. If this is you, make these cupcakes. If this isn’t you, make these cupcakes. It’s as simple as that.

whiskey

Yield: 12 cupcakes
Prep time: 
15 minutes
Bake time: 15 – 18 minutes

Ingredients

For cupcakes:
2¼ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 teaspoon caraway seeds (optional)
1 egg
1 cup buttermilk
¼ cup butter, melted
¼ cup canola oil
¾ cup dried currants or raisins

For Irish Whiskey Buttercream Frosting:
2 sticks butter, softened
~3 cups confectioners sugar, to preference
3 tablespoons Irish whiskey (or more!)
1/4 teaspoon salt

Directions:
– In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and caraway seeds. In another bowl, beat the egg, buttermilk, butter and oil.
– Before combining dry and wet ingredients, grab a small palmful of the dry ingredients and throw into a separate bowl with the currants/raisins. Make sure the raisins are coated in flour. Then, stir wet ingredients into dry ingredients until just moistened. Do not overmix. Fold in flour-coated currants/raisins.
– Fill greased muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Let cool.
– Whisk together equal parts honey and whiskey. Poke holes in tops of cupcakes and spoon the honey & whiskey concoction over the tops. Let it soak in and repeat.
– For frosting: Beat butter until fluffy, add salt. Gradually add confectioners sugar and whiskey until desired consistency is reached.

posted by Rachael in Recipes and have No Comments

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