What do you make for the person who doesn’t like your traditional sweets, or, heaven forbid (!): birthday cake!? If you have someone in you life that is like my husband (who would sooner have a bowl of fruit to a buttercream frosted, chocolate cake…weirdo), I have a different recipe for you.
Let it be known this is me…not Barr ;)
Trying to steer clear of something overly sweet, I baked a spice [cup]cake, with a splash of bourbon (for a Kentucky boy, of course!), topped with cinnamon dusted cream cheese frosting – a bit of an adult twist on a fall classic. Although Barr’s September birthday doesn’t fall into an autumn birthday this year (how weird is that? His birthday is in spring this year), the nutmeg, cinnamon, and star anise in these cupcakes definitely stir up fall-type tastes and feelings…almost makes me yearn for falling leaves, Halloween, and football season. Ill take the warmer temperatures and blooming spring though – no complaints here!
The finished product!
So without further ado, here’s the recipe as adapted from the Maker’s Mark site. Enjoy!
Recipe makes 1 dozen cupcakes
Cupcakes – yields 1 dozen
1/4 cup your favorite bourbon
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 star anise
8 tablespoons unsalted butter, room temperature
1 cup brown sugar
1/2 cup maple syrup
1/4 cup milk
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1. Preheat the oven to 350°F and line a cupcake tin with cupcake liners. Sift all dry ingredients together: flour, baking powder, salt, baking soda, cinnamon, star anise, and nutmeg. Put aside for later use.
2. Cream the butter and brown sugar. Beat until light and fluffy.
3. Add the eggs one at a time, scraping down the bowl after each addition and beating well.
4. Add the syrup and mix well.
5. Alternate adding the dry ingredients and milk to the batter.
6. Add the bourbon, stirring well with a spatula. Fill the cupcake liners almost to the top and bake in the oven for 30-35 minutes, until a toothpick comes out clean.
7. Allow the cupcakes to cool completely before frosting. Sprinkle frosted cupcakes with a bit of cinnamon, if desired.
Cinnamon Cream Cheese Frosting – yields ~2 cups
1-1/2 cups cream cheese (12 ounces), softened
6 tablespoons unsalted butter, softened
2 cups powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1. In a large bowl or stand mixer, beat the softened cream cheese well, using a wooden spoon or paddle attachment.
2. Add the softened butter. Continue to beat until well mixed in with the cream cheese.
3. Add the powdered sugar, cinnamon and salt. Beat until well incorporated.
Until next time…