Red Velvet Whiskey Cupcakes!

 

There is no better cupcake in this world than red velvet cupcakes. They have a very elegant flavor and I have never come across one I did not enjoy. Actually let’s be honest here, I don’t think I have ever came across any cupcake flavor that I didn’t enjoy. But that’s not the point of this story. The point is Red Velvet cupcakes are amazing! Don’t you agree?

But what if you could make one better? Is there such thing as a better red velvet cupcake? What if you could make it with whiskey? Yumm….. Whiskey and Red Velvet cupcakes, now you are talking!

I found this recipe in my Boozy Baker cook book my friend gave me for Christmas. (She knows me so well!) I made a few adjustments and am sharing the recipe with you!

 

Gather all your ingredients

 

In two separate bowls combine your  flour, cornstarch, cocoa powder, baking soda, and salt. In the other combine your milk, whiskey, vanilla, vinegar and food coloring.

 In a large mixing bowl, beat the butter and sugar for 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour.

Divide the batter between the prepared baking cups and bake for 15 to 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Make the icing by creaming the butter, shortening, cream cheese and vanilla extract. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. Add whiskey.

Decorate cupcakes and enjoy!

 Whiskey Red Velvet Cupcakes

Adapted from the Boozy Baker, Makes 24 Cupcakes

Cupcakes

2 - 5/8 cups cake flour

6 tablespoons cornstarch

4 tablespoons cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup milk

1/4 cup whiskey

1 teaspoon pure vanilla extract

1 tablespoon and 1 teaspoon white vinegar

1/2 (.5-ounce) bottle red food coloring

1 1/2 sticks unsalted butter, softened

2 cups granulated sugar

3 large eggs

Icing

1 stick butter, softened

1/4 cup solid vegetable shortening

8oz cream cheese, softened

1/2 tablespoon clear vanilla extract

1.75 pounds sifted confectioner’s sugar

1/2 teaspoon salt

3 tablespoons whiskey

Directions:

1. Preheat oven to 350 F. Fill cupcake pan with cupcake liners

2. In a medium size bowl, whisk together flour, cornstarch, cocoa powder, baking soda, and salt. Set Aside.

3. In a separate bowl or large measuring cup, mix together milk, whiskey, vanilla, vinegar and food coloring.

4. In a large mixing bowl, beat the butter and sugar for 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour.

5. Divide the batter between the prepared baking cups and bake for 15 to 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

6. Let cool completely.

7. To make the icing: Cream butter, shortening, cream cheese and vanilla extract. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy.

8. Once mixed add approximately 3 tablespoons whiskey for flavoring. You can add more or less whiskey for your desired flavoring.

9. Decorate cupcakes and enjoy!