Ginger Beer & Bourbon Cupcakes with Strawberry Jam and topped with Bourbon Whipped Frosting Recipe adapted from Southern Fatty A new bar recently opened up in Redwood City and I had been dying to try it for weeks. Finally, I was able to convince one of my friends to meet me at The Blacksmith for happy hour. As we sat at the bar we watched the bartenders create amazing cocktails. One of which was the Kentucky Buck. I had never had this drink before, but it sounded like a good summer drink with ginger beer and fresh strawberries. And as I sipped the cocktail and caught up with my friend, I couldn't help but think how good it would be as a cupcake. I found a ginger beer cupcake recipe to adapt, decided to fill it with some strawberry jam and top it with a bourbon frosting. I've been asking my family and friends to taste them for me and my sister's first reaction was, "Oh my god, best one yet!" I am really looking forward to finding some new delicious cocktails to transform and more nights of fun at The Blacksmith. [ INGREDIENTS ]
Makes approximately 14 cupcakes Ginger Beer & Bourbon Cupcakes 2 cups ginger beer (I used Hollows & Fentimans Alcoholic ginger beer) 9 tablespoons unsalted butter at room temperature 3/4 cup brown sugar 1/4 cup granulated sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 3 teaspoons ginger 2 tablespoons sour cream 3/4 cup ginger beer (in addition to above) 4 tablespoons bourbon (I used Bulleit Bourbon) + more for brushing Strawberry Jam 3 cups small diced strawberries 1-2 tablespoons of sugar, depending on the sweetness of the strawberries 1 tablespoon cornstarch 1 tablespoon water Whipped Bourbon Frosting 4 oz. cream cheese, room temperature 1/4 cups granulated sugar 1 cup heavy whipping cream 1 tablespoon bourbon [ DIRECTIONS ] Ginger Beer & Bourbon Cupcakes
Strawberry Jam
Whipped Bourbon Frosting
Put it all together
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Peach, Berry, & Bourbon Bread Pudding, with Bourbon Caramel Sauce, & Fresh Whipped Cream Adapted from Martha Stewart Bread pudding is one of my favorite desserts. When a restaurant has it on their dessert menu, it's not even up for discussion because I am definitely getting that! I think my love for this delicious treat goes back to a very fun night when I was in high school and my family was visiting some friends in Portland. At around midnight, my mom and her friend decided it would be a fantastic idea to make some bread pudding! So they did, and we all enjoyed it in the early hours of the morning. Bread pudding is kind of a what's left in the fridge dessert. After my sister's 4th of July BBQ we had lots of brioche hamburger and hot dog buns left. I had some blackberries and raspberries that I ended up not using for a recipe, and my parent's had some peaches from their tree in the backyard. All of these things sounded like they would make a delicious bread pudding. And since this dessert is even better a little tipsy, I added bourbon to the pudding and topped it with my bourbon caramel sauce. So whenever you have leftovers from a picnic or afternoon BBQ you might want to think about whipping up this yummy dessert! [ INGREDIENTS ]
Peach, Berry, & Bourbon Bread Pudding 1 ½ pounds day old brioche bread*, cut into 1 inch cubes 4 ¼ cups half & half 1 cup (2 sticks) butter, plus more for the baking dish 1 cup packed brown sugar 1/2 cup granulated sugar 4 tablespoons (2 ounces) bourbon (I used Bulleit Kentucky Straight Bourbon) 5 eggs, lightly beaten 3 medium peaches, pitted, peeled, and medium diced 6 ounces raspberries 6 ounces blackberries Bourbon Caramel Sauce 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 4 tablespoons (2 ounces) of bourbon (I used Bulleit for this too) Whipped Cream 1 cup heavy whipping cream [ DIRECTIONS ] Peach, Berry, & Bourbon Bread Pudding
Bourbon Caramel Sauce
Whipped Cream
Put it all together
Bourbon-Soaked Apple Pies with Bourbon Glaze First off, I'm sorry it has been awhile since I got a new recipe up. June was a crazy month for me in many ways. One of those things that kept me busy was the Pastry Fundamentals class I took with Kim Laidlaw at SF Cooking School. It was such an awesome class and Kim was a great instructor. If you live in the San Francisco Bay Area, definitely check out some of their classes. It was so much fun! I am definitely looking forward to signing up for some more courses soon. Now down to business... Wow. I cannot believe it is already July! This summer is going to be over in the blink of an eye. Today is the 4th of July! Like most people I am off to a fun BBQ to celebrate and I had to think of a tipsy treat to bring along. We had made some pies during our class last week, and I hadn't tried to make a boozy one before, so pie with a little kick seemed like a fun challenge. Carrying around a pie dish and trying to cut perfect pieces at a BBQ can be kind of a challenge, so I decided to make some small hand pies. And nothing is more American than apple pie & Kentucky bourbon! The apple and bourbon go so nicely together with that little sprinkle of spices. And then the bourbon glaze really just amps the booziness up a bit. I had so much fun making these and cannot wait to share them with my friends and family. I have a feeling that topped with a little homemade vanilla bean ice cream, they are going to be a hit! I can't wait to try making some more tipsy pies in the future! Happy 4th of July everyone! And a very special thank you to my sister for taking such amazing pictures for this post! [ INGREDIENTS ]
Pie Crust 2 cups all-purpose four 1 tablespoon granulated sugar 1/2 teaspoon salt 1 ½ sticks butter, cubed and very cold 8 tablespoons ice water Apple Bourbon Filling 2 medium pink lady apples, peeled and diced small 1/4 cup brown sugar 1 tablespoon flour 2 ½ tablespoons bourbon (I used Bulleit Kentucky Straight Bourbon) Juice of ½ a lemon Pinch of salt Sprinkle of cinnamon and ginger Egg Wash 1 large egg Splash of milk Bourbon Glaze 1/2 cup powdered sugar, sifted 1 tablespoon bourbon (I again used Bulleit) [ DIRECTIONS ] Pie Crust
Bourbon Apple Filling
Put it all together
**Note: I used the remaining dough and any extra apples to make little pie roll ups. I just used strips of re-rolled dough about 6 inches long and 1 inch wide. I placed the apples along the strip and rolled them up using a little egg wash to seal the end. I place them upright on a baking sheet (so you can see the swirl of dough and the apples from the top), attached a star over the top with egg wash and baked them for about 20 minutes. Then I used the glaze on top when they came out of the oven. |
AuthorOnce upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking. Archives
May 2019
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