"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Click Here to Login
Thread Tools Display Modes
Old 06-15-2011, 12:23 PM   #1
Assistant Cook
thebaconista's Avatar
Join Date: Jun 2011
Location: Central Valley, CA
Posts: 7
Adding liquor to cupcakes

I'm trying to come up with a bunch of different recipes for cupcakes laced with liquor. I'm thinking the best way to do this is by making a simple syrup and adding alcohol, but how do I add it to the cooked cupcake. Do I just pour it on? If so, how much?


thebaconista is offline   Reply With Quote
Old 06-15-2011, 12:30 PM   #2
Executive Chef
Selkie's Avatar
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
You can treat your cupcakes just as you would a holiday fruitcake, sprinkle your liquor over the top after they have baked and cooled. Just use a high quality liquor. Cheap liquor sometimes tastes bitter. I use rum on mine, but brandy or cognac work best.

"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 06-15-2011, 01:51 PM   #3
Master Chef
Aunt Bea's Avatar
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,297
I use 1/4 cup of cognac as part of the liquid when I make a poundcake mix. It gives it a nice taste and helps me use up the cognac. Selkie is right, when it comes to booze in cooking and baking. Garbage in garbage out!
Aunt Bea is offline   Reply With Quote
Old 06-16-2011, 05:27 AM   #4
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I don't bake much, so never have vanilla extract on hand. So when I do bake, I use whatever liquor is on hand instead of the extract. Works well.
Claire is offline   Reply With Quote
Old 06-16-2011, 09:03 AM   #5
Executive Chef
medtran49's Avatar
Join Date: Feb 2011
Location: Florida
Posts: 3,505
You could poke holes in the cupcake too so that they liquor would run down into the holes.
medtran49 is online now   Reply With Quote
Old 06-16-2011, 10:01 AM   #6
Senior Cook
ChocolateFrosting's Avatar
Join Date: Jun 2011
Location: London
Posts: 116
So far I haven't tried liquor in the sponge (but certainly will now!!) but have filled muffins with alcoholic fruit compots (champagne & strawberry works great! Wimbledon soon!!) or done truffle style chocolate frostings (with bright colours for white choc basis) with a kick of brandy or rum or similar.

Let us know how you get on :)

ChocolateFrosting is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:13 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.