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.
- 1½ cups all purpose flour
- 1 tsp baking soda
- ½ cup butter, room temperature
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup whiskey
- ¼ cup lemon juice (I used Lemon Sour)
- 2 tsp grated lemon rind
- ¾ cup (1½ sticks) butter, room temperature
- 1 tbsp lemon juice (I used Lemon Sour)
- 1 tsp lemon extract
- 1½ cups powdered sugar
- Lemon wedges and cherries - optional
- Preheat the oven to 350 degrees and line a cupcake pan with paper liners.
- Combine flour and baking soda in a bowl, stir, and set aside.
- In a medium sized bowl, cream butter and sugar on medium speed until completely incorporated.
- Add eggs and vanilla extract, and mix well.
- Add whiskey and flour mixture. Mix on low speed until just combined.
- Add lemon juice and mix until completely incorporated.
- Spoon cupcake batter into the prepared pan, filling paper liners about ⅔ full.
- Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let cupcakes cool in the pan for five minutes, then move to a wire rack to cool completely. (Let cupcakes cool completely before frosting.)
- In the bowl of a stand mixer, cream butter on medium high speed until smooth and fluffy, about 1 minute.
- Add lemon juice and lemon extract.
- Then add half of the powdered sugar. Mix on low speed until just combined. Then mix on medium speed until powdered sugar is completely incorporated.
- Repeat with the rest of the powdered sugar. (If the frosting is too thin, add another ½ cup powdered sugar and mix well.)