taste_is_sweet | I Made Whiskey Cupcakes!

Thank you to everyone who gave me such lovely congratulations in my last post. I really appreciate all the good wishes. :D

But I want to tell you about my latest baking endeavour. Did you know you could make cupcakes with alcohol? I probably should have, but hey, I didn't! Until I read this story bu

almostnever, coincidentally titled 'Whiskey Cupcakes', and I decided to find out if I could make them.

(

almostnever: I don't think I actually left a comment for your story, probably because I was too intrigued by the cupcakes. But I did really enjoy reading it! Thank you.)

I found this recipe almost immediately, to a certain amount of surprise, but what surprised me more was how easy they were to make. I'd been imagining something along the lines of wells in flour and meringued egg whites, but aside from the annoying number of bowls it was really easy.

Delicious, too, except I'm such a lightweight I think I got a bit of a buzz from licking the spatula (yes, a baby fairy could drink me under the table). I was surprised that I couldn't taste the coffee at all, though the whiskey left an odd but not unpleasant alcohol-esque burn without any real alcohol flavour.

Does baking whiskey get rid of the alcohol, though? Because I'm a little worried about giving one to my son, in case it damages his brain cells or something. They really are good, though.

I'd love to know how people can just make up recipes like this. I mean, how did she know that a cup of coffee and a cup of whiskey would end up making terrific cupcakes?

ribbon_purple can do stuff like that, and it really amazes me. What a great talent.

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Thank you!

See, this is one of the many, many reasons I love Live Journal--someone is going to know the answer to anything.

He may not actually like the cupcakes, but it's good to know I'm not going to accidentally poison the little guy if I give him one.

Actually, only about 60% of the alcohol usually evaporates in cooking, unless you flambe it and let it burn until the flame dies from lack of fuel. (Alcoholic education. *g*) That's for stove-top cooking--I think it's even less in baked goods. I've had rum cake that has packed quite a kick.

Wait, update on that: I just went check my number, and flambeing until the flames die doesn't get it all--I thought that was just if you blew out the fire. I looked here: http://whatscookingamerica.net/Q-A/AlcoholEvap.htm. And there's more here: http://www.ochef.com/165.htm.

Thank you very much for the information! My darling husband worked it out, and we decided that there was so little alcohol in the cupcakes that they were safe, but this was definitely eye-opening.

Oooh, sounds like fun!

Baking does remove the actual alcohol-- at the same temperature, alcohol will leave something even faster than water, so imagine if you put that much water (just loose, like in a muffin tin or something) in the oven at that temperature for that length of time... Or if you're worried I suppose you could just do the experiment, with whiskey or water, depending on your alcohol budget. But I can't imagine that 1 cup of whiskey cooked in a medium oven for at least half an hour would survive at all.

There are issues with deserts with alcohol when alcohol is added when things are comparatively cool. For example, adding alcohol to a sauce that had just been taken off the stove would result in a little bit of the alcohol evaporating from the heat of the sauce, but much of it would remain (because the sauce isn't hot enough to burn off all the alcohol), and so you'd not want to give that to your boy.

I like cooking with alcohol because I like the flavours (most commonly it'll be wine in a stew or soup), but I don't terribly much like *eating* things with alcohol.

Hmm, upon further reflection, the experiment I suggested would not be technically accurate because in the actual baking, there is all the other ingredients which serve to thermally insulate the alcohol, so the alcohol in the muffins will evaporate more slowly than just the alcohol in the muffin tins.

Another note is that the alcohol will continue to evaporate (albeit more slowly now that it is cool) over time, so there will be less alcohol the next day than the day you bake it.

Thank you for the advice! It turns out that baking doesn't remove as much alcohol as people generally think, but enough was removed that devided between 17 cupcakes, it was safe for Javier to eat. He didn't like them all that much, however. ::g::

Yum, they sound fabulous! I really like the flavor whiskey gives things like meat, but I've never tried a cake-y thing with whiskey. Well, not combined anyway.

I had a coworker who refused to eat some Guinness cupcakes I'd made because she "couldn't handle the alcohol at work." Unlike the rest of us who were all scarfing and staggering around, apparently. :D

You lushes!

I did get a little tipsy from licking the spatula, however. I'm such a lightweight!

I Made Whiskey Cupcakes!

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