Jack and Ginger Cupcakes Recipe


Jack, meet Ginger. The two ingredients are a match made in heaven. Smooth, sultry whiskey plays up slight fruit undertones, while crystalized Ginger compliments Whiskey?s naturally woody notes, introducing a sweet bite with a crisp finish.
Makes: Makes about 24 cupcakes.

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Step 1

Preheat oven to 350ºF. Prepare muffin pans with baking cups.

In large bowl, sift together flour, baking powder, ginger and salt.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add vanilla and half of chopped crystallized ginger; mix well. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with ginger ale; beat well. Divide batter evenly into prepared pans.

Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Poke tops of cakes gently with a fork; brush with whiskey. Remove from pan; cool completely on cooling grid.

Whiskey Buttercream

In large bowl, beat butter, vanilla and salt with electric mixer until smooth and creamy. Gradually add confectioners? sugar, 1 cup at a time, beating well after each addition. Gradually add whiskey, beating until fully incorporated. Beat on medium-high speed 2 minutes or until very smooth and fluffy.

Ice cupcakes with whiskey buttercream and sprinkle with remaining half of crystallized ginger.

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Ingredients

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Cupcakes

Cupcakes

cake flour

2 1/2 cups cake flour

baking powder

2 1/2 teaspoons baking powder

ground ginger

1 teaspoon ground ginger

salt

1/8 teaspoon salt

butter, softened

1 cup (2 sticks) butter, softened

granulated sugar

1 cup granulated sugar

pure vanilla extract

1 teaspoon pure vanilla extract

crystallized ginger, finely chopped, divided

1/3 cup (about 2 ounces) crystallized ginger, finely chopped, divided

eggs

2 eggs

ginger ale

3/4 cup ginger ale

whiskey

1/4 cup whiskey

Whiskey Buttercream

Whiskey Buttercream

confectioners' sugar

4 cups (about 1 lbs) confectioners' sugar

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