Lately I've been seeing a trend on spiked cupcakes, a friend shared a recipe for Guinness cupcakes and since then the idea of spiked cupcakes has been on my mind.
Years ago another friend shared the most amazing Drambuie Truffles with me (although not the secret recipe) and this morning having a box of spare German Chocolate Cake mix that was no longer needed for the purpose it was bought I set to work.
After reading a couple recipes for other liquor spiked cakes I decided on replacing 1/3 cup of the water called for on the back of the box with Drambuie.
I realized half way through baking that I had no confectioner's sugar anywhere in the house with which to make frosting. For me this is an amazing over site; it's not unusual to see several pounds of forgotten confectioner's sugar hiding in the back of my pantry. It's one of those things I forget I have at home when I'm at the grocery store and always buy more of. After thinking about making the sugar from scratch (in theory you can make it in a food processor with regular sugar) I settled on whipped cream as a topping and it worked better than any heavy butter or shortening based icing ever could.
I highly recommend trying these, there's nothing better than chocolate spiked with Drambuie and the fact that it's semi-homemade make for a quick batch.
Drambuie Spiked Cupcakes
1 box German Chocolate cake mix
1 Cup Water
1/2 Cup Vegetable Oil
1/3 Cup Drambuie
2 eggs (even though box calls for three)
Heat oven to 350°, line cupcake tin with papers. Beat cake mix, water, vegetable oil, Drambuie and eggs in a large bowl by hand or on medium speed for a couple minutes until almost smooth.
Fill cupcake papers 2/3 full and bake in preheated oven for 20 minutes.
Makes: 18 cupcakes
Vanilla Whipped Cream
3 Cups Heavy Whipping Cream
1/4 Cup Hot water
1 Package (7g) Unflavored Gelatin
Sugar and Torani Vanilla Syrup to taste (real vanilla can be substituted)
Sprinkle package of Gelatin over hot water and stir until dissolved, some of the gelatin may clump together on the sides of your bowl don't worry about it, you'll be adding this slowly by the spoon full and can avoid spooning up the clumps. When mixed completely move to fridge to chill for approximately 15 minutes, check often it should be about the consistency of uncooked egg whites when ready to use.
Beat Heavy whipping cream on high speed, slowly adding sugar a little at a time and scraping down the sides of the bowl occasionally, when it's "almost" sweet enough add a few teaspoons of torani vanilla syrup and taste. Continue adding sugar and syrup in small amounts to taste.
As peaks form in whipped cream turn down the speed to low and slowly add Gelatin a spoonful at a time until incorporated.
Refrigerate whipped cream until ready to top cupcake.
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