Banana bread with bourbon, spices, cherries & chocolate chips
Recipe adapted from Smitten Kitchen

I am super guilty of always buying bananas and completely neglecting them until the only thing I can do is make banana bread.  They always seem like such a good idea in the store.  I think, maybe I'll make smoothies this week, or have them on toast but it never ends up happening.  I just end up with 3 or 4 overripe bananas.

I've experimented around with creating different kinds of banana bread, but I have finally settled on my go-to favorite kind.  Does anyone remember when Peet's Coffee had chocolate cherry banana bread?  Or wait, do they still make it??  Either way, that was always a favorite of mine and so I began substituting nuts in my banana bread for dried cherries.  The last time I decided to make banana bread, I was searching for some new twist when I came across Smitten Kitchen's Jacked Up Banana Bread.  Banana bread with bourbon?  Sign me up!  I updated her recipe a little by using my favorite spices and of course chocolate chips and cherries!  This is also one of the easiest recipes ever! I hope you like this banana bread as much as I do.  I might need to go make some right now actually...

[ INGREDIENTS ]
3 very ripe bananas, smashed
1/3 cup salted butter, melted
¾ cup brown sugar
1 egg
1 ½ tablespoons bourbon (I used Bulliet)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1/8 teaspoon cardamom
1 ½ cups plain flour
1 cup chocolate chips
½ heaping cup chopped dried cherries
​

My summer never actually feels like summer until two things happen: (1) going for a float in Lake Tahoe and (2) eating a gooey, delicious s'mores.  While I still have a few weeks until I take the plunge into the icy cold Lake Tahoe, I have definitely been ready for some s'mores. 

​When my office at work decided to throw our own "The Great Woods Baking Show" I knew this was the perfect opportunity to do make s'mores... but with a twist.  I thought about doing bourbon s'mores and trust me, I will probably still take a crack at that sometime soon, but since this was for work, I had to make them fun in a different way.  And since they wouldn't actually have marshmallows that were roasted over and open campfire, the next best thing was to bring the heat by adding cinnamon and cayenne to the chocolate.  I have to warn you these bars are addicting and also easy to make which can be a dangerous combination.  But, they are definitely worth it!
​
These bars do have a bit of a kick to them due to the cayenne, but I feel like there are definitely other ways to change this recipe up a little and add your own twist!  Like maybe adding Nutella or peanut butter to the chocolate?  A little sea salt and caramel? 

​What are you favorite ideas for a good twist on s'mores?

[ Ingredients ]

Graham Cracker Crust 
3 cups graham cracker crumbs
14 tablespoons unsalted butter (melted)
½ cup brown sugar
A generous pinch of salt
 
Cinnamon-Chocolate Ganache
12 oz bittersweet chocolate (I used Guittard baking wafers)
1 ½ cups heavy cream
2 teaspoons cinnamon
¼ teaspoon cayenne pepper
 
Toasted Marshmallow Topping
1 bag mini marshmallows 

[ Directions ]

Graham Cracker Crust

1. Preheat oven to 325* F.
2. Line an 8x8 baking pan with parchment paper.
3. In a large mixing bowl, combine the graham cracker crumbs, salt and sugar.  Pour in the melted butter and mix until fully combined.
4. Press the graham cracker mix into the base of the tin.
5. Bake for 10-12 minutes until toasty in the oven.
6. Cool completely.

 
Cinnamon-Cayenne Ganache

1. Chop the chocolate into pieces and place in a large mixing bowl.
2. Heat the cream up until almost simmering.
3. Pour the cream over the chocolate and let sit for a minute.
4. Stir the mixture together, starting at the center and moving outwards until smooth.
5. In a small bowl, combine the cinnamon and cayenne.
6. Stir the cinnamon and cayenne into the chocolate.
7. Pour the chocolate over the cooled graham cracker crust.

 
Toasted Marshmallow Topping

1. While the chocolate is still wet, pour the marshmallows over the top and press gently into the chocolate.
2. Let sit for until ganache is set.
3. Use a hand torch to toast the marshmallows just before serving.

​​I was so excited to hear that my friends Robbin & Rachel were tying the knot this June and happily volunteered to make them a small cake to cut as they celebrate with friends and family. Since it is for a wedding celebration, I had to go with my favorite cake: champagne. Okay, so I don't actually use champagne for the cake, but I do use a good amount of sparkling wine, usually prosecco. And what goes good with sparkling wine? Strawberries of course!  And with the summer season approaching, strawberries right now are amazing.  And I'm also not going to lie, I have always loved a nice elderflower frosting and now it is even more popular thanks to the recent royal nuptials of Harry & Meghan.  Plus, my friends are arguable just as amazing as the royal family so the deserve something equally delicious!

I can't wait to see the new Mr. & Mrs. toasting to a happy future (and enjoying a slice of their cake)!

Note: The recipe below is for making the bottom tier of the cake pictured ONLY.  You can 1/2 the cake and frosting recipes for creating the smaller 4" , four layer, tier on top.

[ Ingredients ] 

Strawberry Jam
3 cups strawberries, diced small
2 tablespoons cup granulated sugar
1 tablespoon cornstarch 
1 tablespoon water

Champagne Cupcakes
3 ⅓  cups all purpose flour
2 cups granulated sugar
1/2 baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 ½ cup unsalted butter (3 sticks), at room temperature 
6 large cage-free egg whites
2 teaspoons vanilla
1 cup sour cream
1 ¾ cups sparkling wine or champagne (I used Cupcake's Prosecco) 

Elderflower Meringue Buttercream
1 ¼ cup granulated sugar
2/3 cup water
pinch of cream of tartar
5 large cage-free egg whites
4 tablespoons St-Germain elderflower liqueur 

[ Directions ]

Strawberry Jam

1. In a large pot combine the strawberries and sugar. Mash together slightly until juices begin to flow with a fork or potato masher.
2. In a small bowl, whisk cornstarch and water until dissolved.
3. Place the strawberries over medium heat, stirring frequently until the mixture begins to bubble.
4. Gradually add the cornstarch mixture into the strawberries, stirring constantly.
5. Reduce heat to low and cook until thickened, stirring constantly. This can take up to 10 minutes. 
6. Remove from heat and pour into a bowl.  Cool completely before using.

Champagne Cake

1. Preheat oven to 350 degrees F. Prepare five 6" round cake tins by buttering, lining the bottom with parchment paper, and buttering again. Sprinkle a little flour into the pan and swirl the pan so it is coated.  Tap out an excess flour. (Note: when I make this cake, I have two 4"x6" round tins I use with double the batter.  It takes longer to cook, and then you have to halve the cakes with a cake cutter, but it works too. Then I use one 2"x6" tin for baking the last layer).
2. In a small pot, simmer 1 cup of the sparkling wine or champagne over low heart.  Cook until is reduced down to about 1/2 cup.  Let cool.
3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and the butter until light and fluffy.
5. Slowly add the egg whites to the butter mixture, 2 at a time, beating well after each addition.
6. Add the vanilla to the mixture, and mix to combine.
7. Add 1/2 of the dry ingredients to the butter/egg mixture and mix to combine.
8. Add the sour cream to the mix and mix to combine.
9. Add the remaining dry ingredients.  Mix to combine.
10. Add the reduced sparkling wine or champagne along with another 3/4 cup regular sparkling wine or champagne and mix until just smooth.  Do not over mix.
11. Divide the batter between cake pans, filling about 2/3 full.
12. Bake for 25-30 minutes (or 35-40 minutes if using the deeper tins and planning on halving the cakes) , until a toothpick comes out clean.
13. Cool completely.

St-Germain Meringue Buttercream

1. In a small saucepan, bring sugar and water to a boil over medium heat. 
2. Continue to boil the sugar until it reaches 238 degrees F.
3. While the sugar boils, place the egg whites in the bowl of a standing mixer, fitted with the whisk attachment. 
4. When the temperature on the thermometer reaches 236 degrees F, turn the mixer on to high speed to begin to whip the egg whites.
5. With the mixer, carefully pour the boiling sugar mixture into the egg whites.
6. Whisk egg whites and sugar on high until room temperature (test this by touching the base of the bowl, it is cooled when the bowl is room temperature to the touch).
7. Continue whisking the mixture on high and gradually add the butter.
8. Once all the butter is incorporated add in the St-Germain and beat until smooth.

Put it all together

1. If you used deeper pans, use a cake leveler to split the cakes into even layers.
2. Use a little buttercream frosting to stick the bottom layer to a cake board.
3. Add a thin layer of the buttercream frosting and then a layer of the strawberry jam before adding the next layer.  
4. Continue to stack the layers until you have all five layers assembled.
5. Do a crumb coat on the cake by spreading a thin layer of frosting all over the cake.  It's okay if you can still see some of the cake this is just to ensure you don't get crumbs in the final layer.  Refrigerate the cake for 15-20 minutes until buttercream has hardened.
6. Finish frosting the cake with the buttercream using an off-set spatula to smooth it out.  
7. Decorate with fresh flowers or succulents but remember to check to make sure the flowers you are using are not poisonous.  More tips on how to do this can be found at Olive and Artisan.

I don't know about you, but after the holidays are over, I'm over winter.  All the lights have come down and it's just cold and dark and all I want to do is snuggle up with something warm and read. And of course if that something warm is a bit tipsy, even better!

I've always loved tea but I had never had a hot toddy until about 2 years ago when my brother-in-law introduced me to them.  And man, does he make a good one!  What do I think the secret to his success is?  Mighty leaf chamomile citrus tea, monkey shoulder scotch, and good honey. I have been wanting to make this cake for awhile and I am SO glad I did because it has quickly become one of my favorites.  The chamomile and scotch flavors are subtle, while the lemon curd gives it a bit of a zing, and the honey meringue frosting adds a bit of sweetness.  I can't say this cake will cure a cold, but I think it will definitely put a smile on your face! :)

[ Ingredients ]
Scotch Chamomile Cake
3/4 cup + 2 tablespoon unsalted butter, at room temperature
1 ½ cups granulated sugar
3 cage-free large eggs
2 ¼ cups all-purpose flour
1 ½ teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
5 teabags Mighty Leaf chamomile citrus tea
1/3 cup scotch + more for brushing (I used Monkey Shoulder since it doesn't have much peat)

Lemon Curd
3 cage-free large egg yolks + 1 whole egg
1/4 cup fresh lemon juice, strained
1/2 cup granulated sugar
2 tablespoons butter

Spiced Honey Meringue Buttercream
4 cage-free large egg whites
1 cup granulated sugar
1 cup unsalted butter, cubed, at room temperature
2 tablespoons raw honey
1/2 teaspoon cinnamon (to taste)
1/4 teaspoon nutmeg (to taste)

[ Directions ]
Lemon Curd

1. In a heatproof bowl, whisk together egg yolks, egg, sugar, and lemon juice.
2. Set the bowl over simmering water and continue to whisk until the mixture thickens.
3. Remove from heat and stir in the butter until it is combined.
4. Press through a strainer to remove any lumps.
5. Cover with plastic wrap, pressing it down to the surface of the curd to prevent a skin from forming.
6. Refrigerate until cold.

Scotch Chamomile Cake

1. Preheat oven to 350 degrees F.
2. In (3) 6" cake pans, coat with butter, line with a parchment paper round, coat parchment with butter, and flour. Tap out any excess flour so the pan is just lightly coated.
3. In a small saucepan over low heat, bring the milk and 3 of the tea bags to a simmer. Simmer for 3 minutes. Remove from heat and let it return to room temperature with the tea bags still steeping.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
5. Add the eggs to the mixture one at a time, beating well after each addition.
6. Add the scotch to the butter/egg mixture and mix until combined.
7. Cut open the remaining 2 tea bags and use a spice grinder to create a finer tea blend.
8. In a separate bowl, whisk together the flour, salt, baking, powder, and tea.
9. Add the flour mixture and milk to the butter mixture, alternating, starting and ending with the flour, mixing well after each addition.
10. Divide the batter into the (3) prepared cake pans.
11. Bake for 30-35 minutes, until a toothpick comes out clean from the center of the cake.
12. Let cakes stand for 10 minutes before removing from pans. Brush each cake with a little bit of the scotch and cool completely on a cooling rack.

Spiced Honey Meringue Buttercream

1. In a medium heatproof bowl, combine the sugar and egg whites.
2. Set the bowl over just simmering water and whisk continuously until the sugar is dissolved (or until the temperature reaches 140 degrees F).
3. Remove from heat and pour into a stand mixer fitted with the whisk attachment.
4. Whisk egg whites and sugar on high until room temperature (test this by touching the base of the bowl, it is cooled when the bowl is room temperature to the touch).
5. Continue whisking the mixture on high and gradually add the butter.
6. Once all the butter is incorporated, add the honey and the spices. 

Put it all together

1. ​When the cakes have cooled, use a cake leveler or a sharp knife to even out the cakes.
2. Layer the cakes, adding buttercream and the lemon curd between each layer.
3. Use the remainder of the buttercream to coat the outside of the cake.
4. Garnish with ground cinnamon, cinnamon sticks, and a twist of lemon.
5. Enjoy!

Flourless Chocolate Cake with Blood Orange, Cardamom, and Grand Marnier
Recipe adapted from Epicurious 

Well it has definitely been awhile since I've posted anything up here.  I've still been baking plenty!  I just have been to eager to eat and share my desserts before I have a chance to photograph them!  I'm going to try and update this a little more often, I promise!  And even get some recipes up for some of the things I baked in the past (champagne cake with raspberry ganache & swiss buttercream anyone?!).

To kick off 2017 I made this delicious flourless chocolate cake. The flourless chocolate cupcakes at SusieCakes are my absolute favorite and I have been wanting to make a flourless cake for a long time.  However, if you know me you know I couldn't just stop at a chocolate cake.  I found a recipe on Epicurious and decided to jazz it up a bit by adding some blood orange zest & cardamom.  And then of COURSE it had to be a little tipsy and Grand Marnier was the best way to up the orange flavor and add a bit of booze.  i had so much fun making this cake and it was super easy.  This might be my new go-to for events with family & friends!  Hope you enjoy!  Cheers!

p.s. I didn't try this, but I have a feeling adding a dollop of fresh whipped cream with a splash of more Grand Marnier would make this amazing.  Or some creamy vanilla bean ice cream...  so many possibilities! 

[ Ingredients ]
4 ounces good chocolate (I used Guittard)
8 tablespoons unsalted butter (1 stick)
Zest of one blood orange
1/4 teaspoon cardamom
1 tablespoon Grand Marnier 
3/4 granulated sugar
3 large eggs
1/2 cup unsweetened cocoa powder

[ Directions ]

1. Preheat the oven to 375 degrees F.
2. Butter an 8" cake pan, line with parchment paper, and butter the paper.  Sprinkle a little cooca powder inside the pan and turn it so make sure the pan is coated.  Tap out any excess cocoa powder.
3. In a medium bowl set over a pot of simmering water (or a double broiler), melt the chocolate and butter.
4. Once the chocolate and butter are melted, remove from heat and stir in the blood orange zest, cardamom, and Grand Marnier.
5. Whisk in the granulated sugar.
6. Add eggs and whisk well.
7. Sift in the cocoa powder and whisk until just combined.
8. Pour batter into prepared cake pan and bake for 25 minutes.  Cake is done when the cake has a thin crust on top.
9. Cool in pan for 5 minutes and then invert and cool completely on a wire rack.
10. To serve, sift extra cocoa powder over the top and decorate with blood orange slices.

Baileys Cheesecake with Jameson Caramel and Baileys Ganache
Recipe adapted from Sweet Pea's Kitchen and Richard at Baking Arts

It's St. Patrick's Day!  And nothing celebrates this holiday better than Baileys and Jameson.  I have had the idea for this cheesecake for over a year now.  I attempted to make it for last St. Patrick's Day, but I was also heading to Disneyland so I didn't have enough time to mess with it and my first shot at it was a disaster.  So this year, I gave it another go and, man, it is AMAZING!  

This is pretty much the first good cheesecake I have made and I am super proud of it!  It is a chocolate graham cracker crust with a chocolate Baileys Irish Cream cake, drizzled with both Baileys ganache and Jameson caramel.  It's super rich, but the perfect thing to celebrate your St. Patty's Day!

Sorry for a short post, but I wanted to get the recipe up in time to celebrate!
​
Note: This cheesecake takes a long time to make.  You may want to bake the cake the night before and finish layering the caramel and ganache the next day.

Grapefruit IPA Cupcake filled with Grapefruit Curd and topped with Whipped Honey Frosting
Recipe adapted from Deschutes and Martha Stewart

If you live in the San Francisco Bay Area,  you may know that right now is one of the most wonderful times of the year.  That's right it is SF Beer Week.  There are all kinds of events spread across the entire bay area.  So, no matter where you live or what time of beer you prefer, you can probably find an amazing event near by.  These are the events where the brewer's bring out their most special and rare beers and is a great time to broaden your horizons. 

I could probably go on and on about all the different beers I have had and how amazing they all are, byt I will get down to the inspiration for these delightful cupcakes.  A few years back during beer week I attended a Ballast Point event at Harry's Hofbrau in Redwood City.  I'm not normally the biggest fan of IPAs but they had two IPAs that really caught my eye.  One was the Habanero Sculpin and the other was the Grapefruit Sculpin.  Both were delicious in their own way.  I think these beers weren't so available as they are now, so getting a chance to try them was pretty special.  The grapefruit one was so refreshing and it definitely stayed in my mind.  

With beer week being upon us, I really wanted to do a beer cupcake.  And I have messed around quite a few times with stouts and chocolate, but I wanted to do something different.  Fortunately with beer week coinciding perfectly with my best friend (and IPA enthusiast), Lauren's, birthday, I thought an IPA cupcake would be awesome.  I talked to her a little bit about what citrus she thought would go best and she agreed IPA and grapefruit sounded good.  I was secretly super excited because I had been dying to make grapefruit curd. Then I remembered, you can get bottles of the Grapefruit Sculpin at Whole Foods so that was perfect.

I ended up with a delicious cupcake made with the grapefruit IPA and some grapefruit zest, filled it with slightly sweet grapefruit curd, and topped it with my honey whipped cream cheese frosting for a bit of extra sweetness.  I can't wait to share these with my friend for her special day!  

[ INGREDIENTS ]
makes approximately 50 mini cupcakes

Grapefruit Curd
1 cup fresh grapefruit juice (I used about 2 Ruby Red grapefruits)
3 tablespoons fresh grapefruit zest
3 large eggs, plus 3 large egg yolks
1/4 cup plus 2 tablespoons sugar
A pinch of salt
4 tablespoons unsalted butter, cut into small pieces and softened

Grapefruit IPA Cupcakes
3/4 cup unsalted butter at room temperature
1 ¾ cups granulated sugar
3 eggs at room temperature
1 tsp grapefruit zest
1 teaspoon vanilla bean paste (you can substitute with vanilla extract)
2 ½ cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup whole milk
1 cup grapefruit IPA (I used Ballast Point's Grapefruit Sculpin), plus more for brushing

Whipped Honey Frosting
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons raw honey
2 cups heavy whipping cream, very cold


[ DIRECTIONS ]

Grapefruit Curd

1. In a small saucepan over medium-high heat, bring the grapefruit juice to a boil.
2. Reduce heat and simmer until the juice is reduced by half (approx. 5 min).  Let cool.
3. In the top of a double broiler (or a heatproof bowl set over a pot of simmering water), whisk together the reduced grapefruit juice, grapefruit zest, eggs, egg yolks, sugar,  and salt.
4. Cook, whisking constantly until the curd thickens (approx. 6-7 minutes).
5. Remove from heat and whisk in the softened butter a few bits at a time.
6. Pour mixture through a fine sieve to remove any lumps.
7. Cover with plastic wrap (touching the surface of the curd to avoid creating a skin) and refrigerate until cold and set.

Grapefruit IPA Cupcakes

1. Preheat oven to 375 degrees F.
2. Line two mini muffin pans with paper liners.
3. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
4. Add the eggs, one at time, beating well after each addition.
5. Beat in the vanilla extract and grapefruit zest.
6. In a separate large bowl, whisk together the flour, baking powder, and salt.
7. In a separate small bowl, mix together the milk and the grapefruit IPA.
8. Add the IPA and flour mixtures to the butter mixture, alternating, starting and ending with the flour, mixing well after each addition.
9. Spoon the batter into the lined mini muffin trays, filling about 2/3 full,
10. Bake for 12-14 minutes, until a toothpick inserted in the middle comes out clean.
11. While still hot, prick the cupcakes with a fork and brush with the grapefruit IPA.  Cool completely.

Whipped Honey Frosting

1. In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream cheese, sugar, and honey on medium speed until smooth.
2. Slowly add the heavy whipping cream and gradually increase the speed to high.
3. Scrape down the sides of the bowl as needed and whip until stiff peaks form.

Put it all together

1. After the cupcakes have cooled, use a small knife or spoon to remove the center of each cupcake.
2. Using a pastry bag, fill each hole with the grapefruit curd.
3. Using a pastry bag, pipe on the whipped honey frosting.
4. Top with grapefruit zest.
5. Cheers to SF Beer Week!

Champagne Cupcakes filled with Pomegranate Curd and Grand Marnier Whipped Frosting
Recipe adapted from Life, Love & Sugar, Baking a Moment, and Brown Eyed Baker

Last week, The Tipsy Muffin celebrated it's first anniversary!  I can't believe how quickly the past year has flown by.  I have had such an amazing time turning cocktails into cupcakes and making all kinds of desserts a little tipsy.  And I definitely have to say thank you to all of my family and friends.  They have been constant supporters (and taste testers) of all my baking endeavors.  Even when things didn't turn out quite as expected.  I especially have to thank my sister, Natalie, for her photography and her amazing design aesthetics.  This blog would not nearly look as good if it wasn't for her.  And of course thank you to everyone who reads this blog and has used these recipes to make their own desserts!

And to mark my first  year blogging, I wanted to come up with something celebratory, fun, and good for the holidays.  It of course had to be a cupcake, since that is the dessert that started this whole adventure.  Nothing says celebration more than champagne, so after researching several different champagne cocktails, I found the pomegranate poinsettia.  The cocktail is champagne, pomegranate juice, and a little bit of citrus liqueur.  Creating a cupcake from this cocktail seemed pretty straightforward.  I decided to make a champagne flavored cupcake, fill it with a pomegranate curd, and top it off with one of my favorite frostings with just a splash of Grand Marnier.  The cupcake and frosting are sweet and the tartness of the pomegrante curd creates the perfect balance.  This dessert will be perfect to share with your friends and family over the upcoming holidays.  

There are some more exciting things in store for the Tipsy Muffin over the next few weeks.  I will be excited to keep you all posted on what's coming up next for me and my baking adventures!  

Cheers to many more blog posts and tipsy treats!  

[ INGREDIENTS ]
makes approximately 24 cupcakes

Pomegranate Curd
1/4 cup cornstarch
2 tablespoons granulated sugar
1 tablespoon water
2 large cage-free egg yolks
A pinch of salt
2 cups unsweetened pomegranate juice 
2 tablespoons unsalted butter

Champagne Cupcakes
3 ⅓  cups all purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 ½ cup unsalted butter, at room temperature 
6 large cage-free whites
2 teaspoons vanilla
1 cup sour cream
1 ¾ cups sparkling wine or champagne (I used Cupcake's Prosecco) 

Grand Marnier Whipped Frosting
8 oz. cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons Grand Marnier 
2 cups heavy whipping cream


[ DIRECTIONS ]

Pomegranate Curd

1. In a small bowl, whisk together the cornstarch, sugar, water, egg yolks, and salt,
2. In a small pot over medium-low heat, bring the pomegranate juice to just a simmer.
3. Whisking constantly, pour about a quarter cup of the hot pomegranate juice into the cornstarch mixture.  Add a little more hot pomegranate juice, still whisking constantly, until mixture is warm to the touch.
4. Pour the egg mixture into the pot with remaining hot pomegranate juice whisking constantly.
5. Continue to whisk the mixture until it thickens.
6. Stir in the cold butter.
7. Strain using a fine mesh strainer and leave to cool.

Champagne Cupcakes

1. Preheat the oven to 350 degrees F.
2. Line 2 muffin pans with cupcake liners.
3. In a small pot, simmer 1 cup of the sparkling wine or champagne over low heart.  Cook until is reduced down to about 1/2 cup.  Let cool.
4. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
5. In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and the butter until light and fluffy.
6. Slowly add the egg whites to the butter mixture, 2 at a time, beating well after each addition.
7. Add the vanilla to the mixture, and mix to combine.
8. Add 1/2 of the dry ingredients to the butter/egg mixture and mix to combine.
9. Add the sour cream to the mix and mix to combine.
10. Add the remaining dry ingredients.  Mix to combine.
11. Add the reduced sparkling wine or champagne along with another 3/4 cup regular sparkling wine or champagne and mix until just smooth.  Do not over mix.
12. Divide the batter between muffin tins, filling about 2/3 full.
13. Bake for 18-20 minutes, until a toothpick comes out clean.
14. Cool completely.

Grand Marnier Whipped Frosting

1. In the bowl of an electric mixer fitted with a whisk attachment, beat the cream cheese, sugar, and grand marnier together on medium speed until smooth.  
2. Slowly add the heavy whipping cream and increase the speed to high.
3. Scrape down the sides of the bowl as needed and whip until stiff peaks form,

Put it all together

1. After the cupcakes have cooled, use a cupcake corer or the back of a pastry tip to remove the center of each cupcake.
2. Using a pastry bag, fill each hole with the pomegranate curd.
3. Using a pastry bag, pipe on the Grand Marnier whipped frosting.
4. Top with pearl white or gold sprinkles.
5. Cheers!

Bourbon apple cupcakes filled with bourbon caramel and topped with cinnamon ginger whipped cream cheese frosting.
Recipe adapted from Brown Eyed Baker

Autumn is finally here!  And I am so excited, because the flavors of fall are my absolute favorite!  I love pumpkin, apples, cinnamon, and of course bourbon!  I recently made a bourbon apple pie for my dad's birthday and was excited to keep experimenting with the flavors.  Apple cider and whiskey seem to be two ingredients in many popular fall cocktails.  And while, this cupcake isn't based on one specifically, it combines those two flavors to create a cupcake that tastes like autumn!

I found Brown Eyed Baker's recipe for a great apple cupcake, but adapted it.  I added just a pinch of cardamon (one of my favorite spices) and made it tipsy too!  And if you have seen or made any of my other cupcakes, you know I love to fill my cupcakes with something yummy.  And since caramel apples is another popular treat for this season, I figured the addition of caramel would be perfect!   Enjoy these cupcakes for halloween parties, fall birthdays, or just because and they will be a hit!

[ INGREDIENTS ]
Makes approximately 12 cupcakes

Bourbon Caramel
1/8 cup water
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 cup butter, at room temperature
1/2 cup heavy cream, at room temperature
2 ounces of bourbon ( I used Bulleit)

Bourbon Apple Cupcakes
1 ½ cup small diced organic apples (about 2 medium apples), I used Rosalynn apples
4 tablespoons bourbon (Again, used Bulleit)
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cardamom 
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 egg, at room temperature
1/4 cup + 2 tablespoons buttermilk, at room temperature

Cinnamon Whipped Cream Cheese Frosting
8 ounces cream cheese frosting at room temperature
2-3 cups powdered sugar, depending on consistency
1 teaspoon cinnamon
1/4 teaspoon ginger
1 ½ cups heavy whipping cream


[ DIRECTIONS ]

Bourbon Caramel

1. In a small saucepan, mix together the water and granulated sugar over high heat, bringing it to a boil.
2. Reduce heat to medium and continue boiling until the mixture turns a light caramel color, stirring every one to two minutes.  Note: this make take up to 15 minutes depending on your stove.
3. As soon as the syrup turns amber, remove the pot from heat and immediately stir in heavy cream, butter, and brown sugar until incorporated.  The sugar will clump up when you add it, but continue stirring as best as you can for about 30 seconds.
4. Place the pot back over medium heat and bring to a boil.  
5. Stir the mixture until the sugar chunk dissolves and it begins to smooth out.
6. Slowly add the rum while stirring constantly.
7. Simmer for an additional 3-5 minutes until slightly thickened.
8. Cool completely.

Apple Cupcakes

1. Preheat oven to 350 degrees F and line a muffin pan with cupcake liners.
2. In a small bowl, combine the diced apples and the bourbon and set aside
3. in a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and cardamom and set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until soft and fluffy.
5. Add the egg to the butter mixture and whip until combined.
6. Mixing on low speed, add 1/2 of the flour mixture to the butter and mix until mostly combined. Then add the buttermilk and continue mixing.  Finally, add the remaining flour mixture and mix until combined.
7. Fold in the apple and bourbon mixture.
8. Divide the batter between muffin tins, filling about 2/3 full.
9. Bake for 20-25 minutes, until a toothpick comes out clean.
10. Cool completely.

Cinnamon Whipped Cream Cheese Frosting

1. In the bowl of an electric mixer fitted with a whisk attachment, whip the cream cheese until smooth.
2. Mixing on low speed, add the cinnamon and ginger.  Gradually add the powdered sugar.
3. Add the heavy whipping cream and whip until the frosting forms stiff peaks.

Put it all together

1. After the cupcakes have cooled, use a cupcake corer or the back of a pastry tip to remove the center of each cupcake.
2. Using a pastry bag, fill each hole with the bourbon caramel.
3. Using a pastry bag, pipe on the cinnamon whipped cream cheese frosting.
4. Use any remaining caramel to drizzle over to top.
5. Enjoy!

Baked Lemon Doughnuts with a Blueberry Bourbon Glaze
Recipe from The Corner Kitchen 

While I was on vacation in Tahoe, every morning we would get up and walk down to the West Shore Market for a cup of coffee and perhaps a little breakfast treat.  One day they had these incredible chocolate blackberry doughnuts.  They were so good, and felt slightly less sinful since they were baked instead of fried.  Since my first bite, I have been wanting to make some doughnuts, and when my friend, Christine's birthday came  up, I thought it was the perfect opportunity to try something new,  And to maybe do something other than cupcakes for a birthday.

While we were celebrating her birthday over the weekend, she sipped on a bourbon lemonade drink at dinner.  It was delicious!  I wanted to kind of re-create that since I know lemon cake is her favorite and bourbon is just delicious.  I looked up a few different bourbon and lemon cocktails and found the Blueberry Bourbon Smash.  I liked the added flavor of the blueberries and decided it would be the perfect inspiration for the doughnuts.  I ended up making the light and fluffy lemon doughnuts and incorporating the blueberry and the bourbon into the glaze.  

These were so much fun to make!  And pretty easy too.  My friend loved them for her birthday!  I can't wait to try out more doughnut combinations in the future... Watch out October because Bourbon Pumpkin doughnuts are definitely happening!  :)

[ INGREDIENTS ]
Makes 12 doughnuts

Lemon Doughnuts
1 ¼  all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup canola oil
1/2 cup buttermilk
1 egg
1/2 teaspoon vanilla
1 teaspoon fresh lemon juice
1 tablespoon lemon zest

Blueberry Bourbon Glaze
3 ounces fresh blueberries
2 tablespoons bourbon ( I used Bulleit)
2 cups powdered sugar


[ DIRECTIONS ]
Lemon Doughnuts 

1. Preheat oven to 350 degrees F.  Grease a standard doughnut pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In a separate small bowl, whisk together the canola oil, buttermilk, egg vanilla, lemon juice, and lemon zest.
4. In the dry ingredients create a well in the center and add the wet ingredients.
5. Whisk until smooth.
6. Using a pastry bag, pipe the batter into the doughnut pan, filling each cavity about 3/4 full.
7. Bake for 13-15 minutes until a toothpick inserted comes out clean.
8. Let cool for 5 minutes and then carefully remove the doughnuts from the pan and cool completely.

Blueberry Bourbon Glaze

1. In a blender or food processor, puree the blueberries and bourbon until smooth.
2. Pour the mixture into a medium sized bowl, and gradually add the powdered sugar until it reaches a desired consistency. 

Put it all together 

1. After the doughnuts have cooled, dip each one face down into the glaze so it just comes up around the sides of the doughnut.
2. Place on parchment paper and let the glaze harden slightly,
3. Enjoy! :)