Bourbon Spice Cupcakes Recipes

BOOZY BOURBON CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.
• For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.
• To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

BOURBON SPICE CUPCAKES

Steps:

• Preheat the oven to 350F / 177C. Line a muffin pan with paper cupcake liners.
• Add the flour, baking powder, cinnamon, and salt to a medium mixing bowl and whisk to combine.
• Beat the sugar, butter, and oil using a handheld or stand mixer until smooth and creamy.
• Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
• Next, add in the dry ingredients, mixing on low speed to incorporate.
• Then slowly mix in the whiskey and buttermilk until just combined.
• Fill the cupcake liners two-thirds of the way with the batter.
• Bake cupcakes for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow the cupcakes too cool completely.
• Beat butter at medium speed with an electric mixer until soft and creamy.
• Then switch to low speed and gradually mix in the powdered sugar, bourbon and milk, alternating between these ingredients to allow time for them to combine completely before adding more.

SPICE CUPCAKES

Steps:

• In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.

SPICY CHOCOLATE BOURBON CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 18 cups of two 12-cup muffin tins with cupcake liners.
• Sift together the flour, cocoa, baking powder, cayenne, baking soda and salt in a medium bowl; set aside.
• In the bowl of a stand mixer, cream the granulated sugar and butter until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla.
• Combine the milk and bourbon in a small bowl. Add the flour mixture to the butter-sugar mixture in 3 additions, alternating with the milk-bourbon mixture in 2 additions. Beat the batter until smooth. Using an ice cream scoop, fill each muffin cup two-thirds full with batter.
• Bake until a toothpick inserted into a cupcake comes out clean, 15 to 17 minutes. Let cool completely, about 30 minutes.
• For the buttercream frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired. Add a drop or two of blue food coloring to the frosting and mix until the desired color is achieved, adding more drops if needed.
• For decorating: Roll the yellow gum paste very thin (about 1/8 inch thick or thinner). Using a 1 1/2-inch round cutter, cut 12 rounds from the gum paste.
• Elevate a wooden dowel or thin-handled wooden spoon on 2 cans or paper cups with notches cut to hold in place. Drape the gum paste rounds over the dowel to dry and form taco shells, about 30 minutes.
• Fill a pastry bag fitted with a leaf tip (no. 113) with the blue buttercream frosting. Starting in the center of each of 12 cupcakes, while spinning the cupcake, pipe the frosting on a flat angle to the top of the cupcake, moving the bag slightly up and down to form a ruffle. Cover the top of each cupcake completely with frosting.
• Add the coconut to a small bowl with a few drops of green food coloring. Stir with a fork to distribute the food coloring, adding additional coloring until the desired lettuce color is reached. Snip the red gummy candy into small pieces using kitchen shears to form the tomato salsa. Crumble one of the remaining cupcakes to fine crumbs to form the taco meat.
• Assemble the tacos by layering each taco shell with some cupcake crumbs, green coconut and red gummy tomatoes. Finish by grating white chocolate over the top of each for a cheese effect. Place one taco on top of each frosted cupcake.

SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
• For filling:
• Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
• Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
• For sauce:
• Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
• Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.