Whisky Cupcake

Our cupcakes are easy to make and really yummy.  Check out the recipe below.


For the Cupcakes:

255g softened butter

340g sugar

2 eggs

1 tsp vanilla extract

510g flour

1/2 tsp salt

1 tsp baking powder

3 Tbsp Whisky Syrup

3 Tbsp Milk

For the Buttercream Frosting:

510g butter

660g powdered sugar

1 tsp vanilla extract

2 Tbsp Whisky Syrup

55g whipping cream (as much as needed to get correct consistency)



To Make the Cupcakes:

Preheat oven to 350F. Cream together the butter and sugar until light and fluffy. Add eggs and vanilla and mix. Whisk together flour, salt and baking powder. Add to the wet mixture and beat until just combined. Add the whisky and milk until combined. Line 12 muffin cups with cupcake liners and divide batter evenly into cups (approximately 2/3 full for each cup). Bake for 16 to 20 minutes, test with a toothpick. The top will be firm so make sure the inside is cooked through. Cool completely on a wire cake cooling rack before frosting. To Make the Buttercream Frosting: Cream butter until light and fluffy. Slowly add the powdered sugar. Add the vanilla and Whisky Syrup and combine. Add the cream a tbsp at a time until your frosting is very light and fluffy and the correct consistency. Using a large serrated icing tip, pipe the frosting onto cupcakes. 

Back to Blog