Since it’s summertime, I figured I should make some cupcakes without using dark beer for once. I also figured that since I would be taking these little treats to the Denver Whiskey Club picnic, that they needed to have some sort of whiskey in them. So on one fateful rainy afternoon I came up with these cupcakes, and boy howdy were they delicious!
As is standard with my recipes, measure out the beer you will be using and set it aside, pour the remaining beer in a proper glass and enjoy. If you would like you may do the same with the whiskey but it is not recommended, at least not until after you are done using the oven. Preheat the oven to 375°.
Makes approximately 24 cupcakes.
- 2 1/3 cup flour
- 1 1/3 cup sugar
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup butter softened
- 2 Tbsp milk
- 1 1/3 cup Dry Dock Apricot Blonde
- 2 eggs
- 4 oz cream cheese
- 1/2 cup butter
- 3 cup confectioner’s sugar
- 3 Tbsp vanilla extract
- 1 Tbsp bourbon (I loved the flavor of Bulleit bourbon with the vanilla)
- 2 vanilla beans
First prep your vanilla beans by cutting each in half lengthwise and scrape out the guts, and yes that is the technical term. Mix all ingredients for the frosting in a large bowl and blend until smooth. Place the bowl in the refrigerator. Next, mix together all of the ingredients for the cupcakes and beat until smooth. Pour batter into lined cupcake pans. Bake for approximately 24 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let cupcakes cool, frost and enjoy!
* Recipe made for high altitude baking