- 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.
Whisky Cupcake
Nothing says I love you like a homemade cupcake! Our cupcakes are easy to make and really yummy.
Ingredients
- 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
- 510g butter
- 660g powdered sugar
- 1 tsp vanilla extract
- 2 Tbsp Whisky Syrup
- 55g whipping cream (as much as needed to get correct consistency)