After creating the Chocolate Jack Daniel’s Cupcakes With Whiskey Ganache And Nutella Frosting, my daughter asked if I could create some cupcakes using Jack Daniel’s Honey Whiskey. Of course! Is it wrong to be obsessed with cupcake experimentation? On to the honey whiskey cupcakes!
Using bees to decorate these cakes seemed logical. I decided to create them with candy melt wings and bodies of colored frosting. I drew a bee and a template of the wings. Re-enforcing some zip-lock bags with tape, I melted the candy and cut tips out of the zip-lock bags. Let me tell you, buy good quality bags to do this. The inexpensive bags don’t work as well when cutting the tip and cause all kinds of problems. The bee bodies were created with colored frosting. Not all that happy with the end result of my bees, but hey, it was an experiment. Bees made from Royal icing would be more defined and sharp. Next time, Royal icing bees.
- 1 cup all-purpose flour
- 1/4 cup + 2 Tbls. cocoa powder
- 1 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 large egg, room temperature
- 1/4 cup strong coffee, cooled
- 1/4 cup Jack Daniels Honey Whiskey
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 3 cups confectioners' sugar, sifted
- 1 cup unsalted butter (2 sticks) softened
- 3 Tbls. honey
- 1/2 tsp. ground cinnamon
Preheat oven to 350°F and prepare muffin tins with 12 paper liners.
In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt.
In a separate bowl, combine the egg, coffee, honey whiskey, buttermilk and oil. Pour the egg mixture into the flour mixture and combine until smooth.
The mixture will be runny, but divide into the 12 prepared cupcake liners. (The cupcakes will crown nicely when baked.)
Bake for 18-20 minutes or until a cake tester comes out clean. Cool completely before frosting.
In a stand mixer on medium-high, cream the butter until light and fluffy.
Turn the mixer to low and slowly add the confectioners' sugar stopping occasionally to scrape down the sides of the bowl.
Add the honey and cinnamon and beat at medium speed until light and fluffy.
Frost and decorate:
- Reserve 1/4 cup of frosting and color yellow. Fill a piping bag fitted with a #5 tip with the yellow frosting.
- Reserve another 1/4 cup and color brown. Fill a piping bag fitted with a #5 tip with the brown frosting.
- Pipe the honey-cinnamon frosting onto each cupcake using an Ateco #806 tip.
- Add the candy melt wings (the frosting will support them).
- Using the brown frosting, pipe a head.
- Alternate yellow and brown frosting to pipe and create the bee body.