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Old 06-15-2011, 12:23 PM   #1
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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?


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Old 06-15-2011, 12:30 PM   #2
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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.

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Old 06-15-2011, 01:51 PM   #3
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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!
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Old 06-16-2011, 05:27 AM   #4
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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.
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Old 06-16-2011, 09:03 AM   #5
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You could poke holes in the cupcake too so that they liquor would run down into the holes.
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Old 06-16-2011, 10:01 AM   #6
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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 :)

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