Eggnog Cupcakes with Boozy Ganache Frosting

If you're following along at home (Are you reading this at work? I hope you're not being paid with taxpayer money.), this recipe is the second cake in the holiday assortment and if you are a fan of the flavored latte, this is the fourth holiday latte monstrosity-inspired recipe.

But who cares about my reasoning? ONTO THE CAKE.

Total time: 2.5 hours (mostly inactive) --- 20 minutes prep, 20 minutes baking, 1.5 hrs waiting for ganache to set, 20 minutes frosting.

Verdict: The cake itself is denser than a standard cupcake, almost more like pound cake than regular cake (I would recommend you keep this a boozy cake or be very careful while baking so that you don't get dry cakes). The eggnog ganache frosting was a bit more white chocolate than eggnog for my taste. I'd try a eggnog whipped cream topping in the future given how dense the cake is.

Eggnog Cupcakes

adapted from SprinkleBakes, yields 12 cupcakes.

4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
3/4 cup commercially prepared eggnog1 1/2 cups cake flour*
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 shot dark rum, plus extra for brushing (optional, but who wants to be a sober Scrooge?)


1. Preheat oven to 350F. Line tin with liners or grease. Set aside.
2. Combine flour, salt, and baking powder. Set aside.
3. Combine the butter and sugar in a large bowl. Mix until butter is creamy and sugar is incorporated (no lumps, please).
4.  Add the egg, and once beaten smooth, add the rum and eggnog.
5. Incorporate flour mixture, 1/2 at a time. Mix until there are no more lumps. 
6. Place 1/4 cup batter into tin. Bake for 18-22 minutes, or until a toothpick tester comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes. Optional: brush cakes with rum before they cool completely (or drizzle ~1/2 to 1 teaspoon if you don't have a brush).

*DIY cake flour from all-purpose flour (see JoyTheBaker): measure out flour, remove 2 tablespoons of flour for every cup used and replace with cornstarch. Then, sift flour and cornstarch together 4-5 times to aerate the mixture.

Eggnog Ganache Frosting

adapted from SprinkleBakes

1 cup white chocolate chips
1/2 cup commercially prepared eggnog
1/2 cup/ 113g unsalted butter, softened
2 cups confectioners' sugar
2-3 tablespoons dark rum
nutmeg, for sprinkling

1. On low-medium heat, stir the white chocolate and eggnog in a small saucepan until mixture can be stirred smooth. 
2. Transfer ganache to a bowl and let cool completely in the refrigerator, about 1-2 hours. 
3. When ganache is cool (Note: it will be soft and runny), add rum and beat until slightly thickened, about 5 minutes with a mixer set to medium-high. 
4. Add softened butter and beat briefly at high speed, then add confectioners sugar 1 cup at a time. Beat on high speed again until fluffy and mixture is lightened in color. 
5. Spread frosting or pipe onto cooled cupcakes. Garnish for a light sprinkle of nutmeg.

Gingerbread Cupcakes w/ Scotch Buttercream

The holidays are my favorite time of year. Every party has a built-in theme and it is the only time of year when baking without abandon is encouraged. More importantly, the cinnamon-spiced goodness of Fall flavors evolves into a yummy, complex gingerbread in December. Unlike pumpkin spice, it's really hard to make gingerbread cloyingly sweet and disgusting, unless it is a gingerbread latte (Honestly, who is so pressed for time that dessert has to be in the coffee? Sit down and enjoy your dessert and coffee as separate entities, like a civilized person).

These cakes were part of a holiday-themed boozy assortment that I gave to friends. Or if you are an astute reader the third cupcake that Starbucks' holiday latte lineup has inspired/provoked me into making.

Total time: 1.5 hours (mostly inactive, I was making another set of cakes too) --- 20 minutes prep, 20 minutes baking.

Verdict: The scotch was not as prominent in the cake as I thought it would have been. Then again, Johnnie Walker is a blended scotch so it's not going have any overwhelming elements in its flavor profile. This is not an endorsement or a criticism of the brand or this particular expression for drinking. It's what I used because it was the Scotchtober special when I stocked up (I didn't make that up, it's what the liquor store called it). Otherwise, I was pleased with the cake. It was spicy, but not so much that it was like biting into a Yankee Candle, and it was moist, but not super dense. It also helps when the pickiest eater you know texts you to say "YUMMY! I ate 2 already" within 10 minutes of dropping them off.

insouciant frosting flip and a sprinkle of brown sugar to garnish :)

Gingerbread Cupcakes 

 adapted from King Arthur Flour, yields 12 cupcakes

1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, melted
1/2 cup packed dark brown sugar
1/2 cup molasses
1 large egg
1/2 cup water
scotch whiskey for brushing, ~ 1 shot (optional, feel free to use any whiskey or none, I guess.) 

1. Preheat the oven to 350°F. Line tin with paper liners or lightly grease with butter.

2. Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.

3. Whisk together the melted butter, brown sugar, molasses, and egg.

4. Add 1/4 cup of the water to the melted butter mixture, then half the dry mixture, and stir. Add the remaining water and dry mixture, stirring until thoroughly combined.

5. Spoon the batter into the prepared tin, about 3/4 the way.

6. Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes. Optional: brush cakes with scotch before they cool completely (or drizzle ~1/2 to 1 teaspoon if you don't have a brush).

Scotch Buttercream

1 stick unsalted butter, room temperature

2 cups powdered sugar

3 tablespoons scotch whiskey (I used Johnnie Walker Black)


1. Soften butter and sift powdered sugar to remove clumps.
2. Add powdered sugar to butter, 1 cup at a time. Alternate with whiskey in small batches. You may need more or less powdered sugar/whiskey to get your desired consistency/booziness.

DIY Extract Experiment: Part 1

A while back I promised that I would document the extract making process from start to finish with different spirits. Life got in the way and I didn't BUT Trader Joe's is stocking their vanilla beans again ($3.99 for a 2 pack!) so I stocked up and went to the brand new liquor store conveniently located across the street and got some mini-bottles.

The first batch I made was with Jameson that I had in the house and decanted into an empty vanilla extract bottle. Other than the FOUR KINDS OF BOOZE, the only major change from last time is less bean in the bottle. It seems that most people on the internet recommend putting 3-4 vanilla beans in a mason jar of alcohol to steep for their extract recipes. This may increase the waiting time, but I am probably working with a smaller volume of alcohol this time around so I'm optimistic that I'll have some new extracts to try out in a month.

These are the spirits that I decided on, left to right, light rum, dark rum, basic whiskey, bourbon. Just wanted to get a reference shot for color before the beans were added. Yes, that is a bottle of whiskey on the counter and that is my cocktail behind the Bacardi. You don't know me! Actually, if you're reading this, you probably do know me. Nevermind.

With the beans: there is a vanilla bean, split lengthwise, in each bottle. I was lucky enough to get them all into the bottles and completely submerged without any issues of overflow. Obviously, the Bacardi is the only one with a very definitive "before" color. I was smart enough to take some start photos so that I can compare each week. Definitely keeping my fingers crossed for a trend in coloration.

And now they rest in my cupboard for a month. Let's hope lightning strikes twice and I get some good batches out of this endeavor.

Total cost: $3.99 for vanilla beans, $16 at the liquor store (that little bourbon was $5, bit much but the bottle is adorable).

Time: I had enough time to make a cocktail and do this.

Boozy Chai Spice Pumpkin Cupcakes

Nothing says Fall like pumpkin spice (thanks Starbucks). This recipe was actually on my brain for the better part of a year when I decided to spoof the seasonal lattes in cake form, but I had only managed to make a boozy peppermint mocha cake. I love pumpkin-themed foods and drinks, but they can be sickeningly sweet and one-dimensional sometimes (hi Starbucks). I decided to change up the usual fall spice note and go bold with garam masala.  It's difficult to put a twist on something that gets done to the nth degree. Luckily with my birthday and Thanksgiving, I get lots of opportunities to try and guests make great taste testers. And no one objects to a baby bourbon.


Total time: 1 hour --- 30 minutes to make the cakes and frosting, 30 minutes to let them cool/blow out my hair.


VERDICT: I made these while cleaning and packing for a work conference so my mind was in at least 3 other places. Everyone seemed to like them enough go back for extra helpings. Hooray!

And the Hudson Baby Bourbon makes another appearance.

Boozy Chai Spice Pumpkin Cupcakes

adapted from chow.com, yields 12 cupcakes

1 3/4 cups all-purpose flour

1 teaspoons baking powder

1 teaspoons ground cinnamon

1 1/2 garam masala

1/2 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1 /2 cups granulated sugar

1/2 cup vegetable oil, plus more as needed

2 large eggs

1/2 (15-ounce) can pumpkin purée

3-4 tablespoons bourbon

1. Preheat the oven to 350°F and arrange a rack in the middle. Line muffin tin with paper liners or coat with oil/cooking spray.

2. Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl. Whisk to break up any lumps and set aside.

3. Place the sugar and vegetable oil in the bowl. Beat on medium speed for 1-2 minutes or until the sugar is incorporated. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

Then, add the eggs, 1 at a time, beating well after each addition.

4. Add the pumpkin, and beat on low speed until just combined. Stop the mixer and scrape down the sides of the bowl. Then, add the flour mixture, and beat for about a minute or until it is almost completely incorporated. Fold in any unincorporated flour at the edges, making sure to scrape to the bottom of the bowl. Stir in bourbon.

5. Fill the muffin tin three-quarters of the way (~1/4 cup per well). Place the muffin  tin in the oven and bake for 12 minutes. Rotate the tin and bake for ~10 more minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let cool before frosting. Optional: brush cakes with bourbon while they're still slightly warm.

Spiced Cream Cheese Frosting

1 (8oz) package cream cheese

2 cups powdered sugar

1 teaspoon vanilla extract, boozy if you like.

2 teaspoons garam masala
2-3 tablespoons bourbon

1. Soften cream cheese and sift powdered sugar and garam masala to remove clumps.

2. Add powdered sugar to butter, 1 cup at a time. Alternate with rum in small batches. You may need more or less powdered sugar/bourbon to get your desired consistency/booziness.

Sphinx Birthday Cake

I went to the Penn Museum's 100th anniversary party for their giant sphinx. It's my favorite thing ever. I love its goofy party hats and I love that the university made it (and us) cake. No, it wasn't sphinx-shaped, but it was still adorable and I tried to be cheeky with these pictures.

Bourbon Peach Pie

It was unseasonably warm so I decided it was still peach weather and the farmers' market agreed with me. I had guests this weekend so it was the perfect excuse to bake with peaches again. I don't know why, but I got it in my head that I NEEDED to make a lattice pie. So I did (suck it, imaginary reader).

Total time: This is not something you just whip up. Peach preparation is more messy and tedious than you'd think. I want to say set aside 4 hours if you don't have a crust already made and ready to go. With a crust, give yourself 2 hours, 3 if you want a completely cooled pie.


VERDICT: Made this Friday and I don't remember there being much left by Monday. I wish that the bourbon came through more, but a clean pie tin speaks for itself?

Bourbon Peach Pie

adapted from Mark Bittman's recipe in How to Cook Everything, makes 1 8" pie

About 2 pounds of peaches, or a little more (whatever, just eat the leftovers)
1 tablespoon freshly squeezed lemon juice
About 1/2 cup sugar, more if the peaches are not quite ripe, plus a little for the top
1/4 teaspoon ground cinnamon
1 teaspoon bourbon
2 tablespoons cornstarch
2 pie crusts (I used the shortening recipe from What's Cooking America)
Milk as needed (I used almond milk, but I'm sure regular milk will work).


1. Preheat the oven to 450F.
2. Prep peaches:  bring a pot of water to a boil and drop the peaches into it, a couple at a time, for 10 to 30 seconds, until the skins loosen. Plunge into a bowl of ice water. Slip the skins off, using a paring knife to ease the process. Pit, slice, and toss with lemon juice.
3. Mix together the sugar, cinnamon, and bourbon. Toss the peaches with this mixture. Pile into the rolld-out shell, making the pile a little higher in the center than at the sides. Cover with the top crust (or lattice it). Crimp the edges with a fork or your fingers.
4. Put the pie on a baking sheet and brush the top lightly with milk; sprinkle with sugar. Use a sharp paring knife to cut two or three 2-inch long slits in the top crust to steam to escape (skip this if you go the lattice route).
5. Bake for 10 minutes, then reduce the heat to 350F and bake for another 40 to 50 minutes, or until the pie is golden brown. Err or the side of over-baking if you must. Cool on a rack before serving warm or at room temperature.

There should be some bubbling of the filling and it should have a thick, syrupy consistency.

Bourbon Peach Upside Down Cake

I have been even worse at updating and baking than usual. I've been meaning to make something summery for the better part of a month and I nearly had an anxiety attack when I saw mums and acorn squash outside of Whole Foods last week. Seriously fall, back off. I am not ready for you yet and I want at least another week to laze around and be on semi-vacation mode all.

I was in Connecticut visiting friends over Labor Day weekend or, as I like to call it, Last Weekend of Summer. I decided to commemorate my last trip of the summer with a cake. Nothing says summer like peaches and my go-to summer whiskey: bourbon. This bourbon cake was really a multi-tasker. I failed to bring a gift and it was an excuse to go to the liquor store and find some Hudson Baby Bourbon, which I had been hunting down all summer because it's handmade in New York (first home state bourbon!) and it's the first whiskey made there since Prohibition. A bit pricey at $40, but it was totally worth it.

Total time: 1 hour for baking, plus 10 minutes for cooling.

VERDICT: Having never made an upside down cake, I was rather pleased with how it turned out. The topping really caramelizes in the oven and the brown sugar gives it this intense taste that stands up to the bourbon. My peach slices were 1/4" thick. I would go for a thicker cut so that there's more peach flavor. My only other regret was not having some vanilla ice cream over a warm slice of cake (yum).

Left: Cake. The peaches slide when the sauce is poured. Not the prettiest, but it gets the job done.
Right: The inspiration. Hudson Baby Bourbon and fresh peaches :)

Bourbon Peach Upside Down Cake

adapted from "Whisky Peach Upside Down Cake" recipe from Crepes of Wrath, yields 1 8"X8" cake

Topping:
3-4 ripe peaches, sliced 1/2" thick
1 cup dark brown sugar
2 tablespoons bourbon
1/2 cup butter

Batter:
1/2 cup butter

1 cup sugar

2 eggs

1 teaspoon whiskey vanilla extract

1 1/2 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup bourbon

1. Preheat oven 350F. Butter bottom and sides of baking pan (my host had a square one, feel free to use a round one).

2. Prepare topping. Melt butter in saucepan on low-medium. Add brown sugar and simmer for 5 minutes. Take off heat and stir in bourbon.

3. Line bottom of baking pan with peaches. Pour butter and brown sugar sauce over the peaches.

4. Sift flour, baking powder and salt. Set aside.
5. Cream butter and sugar together until light and fluffy.

6. Beat in eggs, one at a time, to butter mixture. Add vanilla.

7. Alternate flour mixture with bourbon and mix until just blended. The batter may look slightly curdled; this is fine.
8. Spoon batter evenly over peaches. Bake for 40-45 minutes or until golden brown. Let sit for 5-10 minutes before inverting and serving cake.