15th August 2013 // 29 Comments

Recipe: Honey Whiskey Cupcakes!

These honey whiskey cupcakes are the perfect boozy treat exclusively for grown ups! They’re a little more rustic than the trend for cocktail infused cupcakes and the rich, deep flavour of the honey adds a great sweetness to the buttercream. By adding bourbon vanilla pod seeds in your buttercream with a splash (or several) of Tennessee honey whiskey you’ll get a lovely creamy taste too. Follow our recipe below for some indulgent treats!

Honey Whiskey Cupcakes

Honey Whiskey Cupcakes

Vanilla Cupcake Recipe (makes approximately 12 cupcakes)

226g self-raising flour
226g butter
226g caster sugar
1 Bourbon vanilla pod
4 eggs
Cupcake cases

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with the sugar and once well mixed add the eggs then gradually add the flour and seeds from your vanilla pod.

Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.

Step four: Bake from around 12-18 minutes and leave to cool on a counter. TIP: To stop the tops of cakes and cupcakes from hardening when cooling place slices of bread on top of them as they cool.

Tennessee Honey Whiskey Buttercream

250g butter
300g – 400g icing sugar
50-75ml of Tennessee Honey Whiskey by Jack Daniels
Honey Gold Gel Food Colour Paste by Sugarflair
Piping bags
808 piping tip

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.

Step two: Add the honey whiskey to taste. Colour with a little Honey Gold Gel Food Colour Paste by Sugarflair.

Step three: Fit a piping bag with a 808 piping tip (to get a lovely smooth-look buttercream like our cupcake). Fill your piping bag with your buttercream.

Step four: Pipe some generous swirls atop your cupcakes. We pipe our cupcakes from the centre and around whilst cutting in on top.

Honey Whiskey Cupcakes

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29 Comments

  • Reply Michelle 15th August 2013 at 11:24 am

    Hi there, I was just wondering with your Whisky cupcakes if I don’t have the honey whiskey, I just have the normal one, could i add honey with the whiskey? if so how much would u suggest?

    • Reply Juniper Cakery 15th August 2013 at 2:01 pm

      Hi Michelle, Thanks for your comment. That sounds like it’d do the trick too. We’d recommend around 25-35ml of honey with 35-55ml of whiskey added to your buttercream. Add a little extra icing sugar until it gets to the right consistency. We hope this helps!

  • Reply kita 16th August 2013 at 12:46 pm

    Ive really been into different types of whiskey this summer. These cupcakes sound awesome. Thanks!

  • Reply Jt 27th February 2014 at 2:09 am

    When do you incorporate the eggs in the batter?

    • Reply Juniper Cakery 27th February 2014 at 9:42 am

      Hi JT, Thank you for your comment. Add the eggs just before the flour. We’ve amended the post to include this!

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  • Reply Rony Katz 14th October 2014 at 2:48 pm

    Hi,
    i just saw this and in the first recipe it says: 226g for each: flour, butter and sugar.
    are those the correct amounts?
    Thank you!

    • Reply Juniper Cakery 21st October 2014 at 11:40 am

      Hi there Rony,

      Yes we use equal amounts at 226g for all main ingredients in this recipe! We hope you enjoy your cupcakes!

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  • Reply Linda Vela 5th March 2016 at 4:26 am

    I see you have this recipe posted in grams. I’m in the US can you please put this in cups and teaspoons, tablespoons. Thanking you in advance.

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