When life gives you a free bottle of Lemon Sour, make cupcakes. (Or you know, mix it with whiskey.)
There are many awesome things about working in a building full of food magazines. I could go on and on, but for this blog post, all you need to know is that sometimes we get left over or extra products that aren’t needed. Like this bottle of Lemon Sour. I got it off the “free table”. While most people would think of making actual whiskey sours (which is what it’s made for after all), I was excited to bake something with it too.
And there’s plenty left for the whiskey, so it’s a win-win.
I wasn’t sure how much of the flavor would come through in the cake batter (I probably added a little too much–is that even a thing?) but it’s definitely there. You can taste the whiskey and the lemon, but it’s nothing overpowering. I wanted the cupcakes to have more of a whiskey base, and then focus the lemon flavor on the frosting. Then to top it off, lemon slices and cherries were very necessary!
These cupcakes were a nice way to enjoy the long weekend. I literally did nothing. Except bake things for blog posts. It was really nice to get a head start on things instead of scrambling during the week because I feel like that is my life sometimes!
I think these cupcakes would be so fun for a Super Bowl party! Football games and alcoholic beverages always go together right?
These cupcakes turned out so well, and I’m excited to do some other flavor combinations. I’m not sure when the next one will be, but I’m thinking it’s going to be a honey + whiskey situation. ;) Maybe there will just be a whole line of boozecakes.
(Does boozecakes by bethcakes sound too ridiculous?)
If you don’t have this Lemon Sour, or don’t want to order it, I would just use lemon juice in its place. I haven’t tried that, but I’m sure it will work just as well.