Adding liquor to cupcakes

[thebaconista]

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?

 

[Selkie]

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.

 

[Aunt Bea]

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!

 

[Claire]

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.

 

[medtran49]

You could poke holes in the cupcake too so that they liquor would run down into the holes.

 

[ChocolateFrosting]

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