Jack And Ginger Cupcakes
These boozy Jack Daniel's whiskey cupcakes are a delightful treat for adults looking for a touch of indulgence. The combination of warm spices, crunchy oats, and a generous splash of whiskey creates a rich and flavorful dessert that is sure to impress. With a moist cake base soaked in whiskey and topped with a creamy whiskey buttercream frosting, each bite offers a harmonious blend of textures and tastes. Whether enjoyed as a decadent dessert or a special celebratory treat, these cupcakes are bound to be a hit with whiskey enthusiasts and dessert lovers alike.
— Constant Cookbook
Ingredients
- For the cakes:
- 125g Butter, softened
- 125g Granulated sugar
- 2 Eggs, at room temperature
- 125g Self raising flour
- 50g Porridge oats
- 3/4 tsp Baking powder
- 1 tsp Ground ginger
- 1/2 tsp Ground cinnamon
- A pinch of grated nutmeg
- 7-8 chunks crystallised ginger
- 4 tbsp Jack Daniel's Whiskey
- For the frosting:
- 125g Butter
- 250g Icing sugar
- 4 tbsp Jack Daniel's Whiskey
- 12 x Edible cake toppers (optional)
Instructions
- Cream the butter and sugar together, then beat in the egg. Sift in the flour, then add the oats, baking powder, ginger, cinnamon and nutmeg. Very finely chop the crystallised ginger and stir that in too. Divide into 12 cupcake cases and bake for 25 minutes at 180C. Check after 20, if a skewer comes out clean then they're ready.
- While the cakes are cooking, make the frosting. Cream together the icing sugar and butter, then add 4 tbsp of Jack Daniels and whip up. Chill in the fridge until needed.
- When the cakes are ready, cut the tops flat if necessary, poke a few holes in each with a skewer and slowly pour 1tsp of whiskey over each one. Use a pallette knife to spread the frosting over the top, and finish with a cake topper. Edible cake toppers can be purchased online; I had some personalised with the Jack Daniels logo from a trader on eBay.
Yield
Makes 12 cakes
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