Jack Daniels and Cackalacky Cupcakes

Have you heard of Cackalacky Sauce? It’s a locally made (Chapel Hill, NC) spicy sweet potato based sauce. The sauce is made with all natural ingredients with no preservatives and is gluten free.

What flavors to use in this decidedly different cupcake? Orange goes great with sweet potato so I decided those would be the base flavors of the cupcake. To kick it up, I also decided it would need some Jack Daniels. There was still something missing from this savory combination. . .bacon! Well, I didn’t add bacon to the cake batter, but I did top the cupcakes with candied bacon.

This is a moist, dense cake almost like a pound cake. To finish off this rich cupcake, they were frosted with Cackalacky cream cheese frosting.

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Jack Daniels and Cackalacky Cupcakes with Cackalacky Cream Cheese Frosting
Servings: 10 Cupcakes
Ingredients
Cupcakes
  • 1 cup sugar
  • 1 1/2 cups flour, sifted
  • 1 egg, room temperature
  • 3 egg yolks, room temperature
  • 4 oz. butter, softened
  • 1/4 cup pureed sweet potatoes (can use canned)
  • 1/4 cup Jack Daniels
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1 tsp. orange juice
Frosting
  • 1 stick butter, room temperature
  • 4 oz. cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 tsp. Cackalacky sauce (or more to your taste)
Instructions
Cupcakes
  1. Preheat the oven to 350°F. Line a muffin tin with 10 liners and set aside.

  2. Puree the sweet potatoes using a food processor and set aside. Mix the dry ingredients together and set aside.


  3. Cream the butter until fluffy. Add the egg and egg yolks one at a time until incorporated.

  4. Add 1/2 the dry ingredients until mixed well. Add the pureed sweet potatoes. Add the second half of dry ingredients, the Jack Daniels and orange juice. Mix until all is incorporated.

  5. Distribute the batter evenly into 10 cupcake liners. Bake for approximately 20 minutes or until a tester comes out with a few crumbs.

Frosting
  1. In a stand mixer set on high, add the cream cheese and butter and beat until light and fluffy.

  2. Turn the mixer to low and slowly add the powdered sugar until all is incorporated. Add the Cackalacky to desired taste.

Happy baking!

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Jack Daniels Deviled Eggs With Bacon

So, I was going to this gathering and had to bring something. My little brain started churning out ideas. Hard boiled eggs = making deviled eggs. What would take deviled eggs to the warped side? Perhaps barbecue sauce and, um, let’s not forget bacon. Wait, I know! Jack Daniels deviled eggs with bacon!

Hard boil a dozen eggs and chill overnight (so much easier to work with).
TIP: When peeling a hard boiled egg, crack at the base of the egg to break through the membrane. Peeling away the shell and membrane will give you a smooth egg. No one wants an egg that looks like a ferret was teething on it.
Using a sharp knife, slice the hard boiled eggs in half and gently scoop the yolks into a bowl.

Mash up the yolks and add the mayo, dijon mustard and caynne pepper mixing well. If you’re super adventurous – add a splash of Jack Daniels to this mixture.

Put the mixture into a ziplock sandwich bag and cut off the corner of the bag. Pipe into the egg white shells.

Now it’s time to kick up those deviled eggs. Put 1/2 cup of Jack Daniels barbeque sauce into another sandwich bag and cut off a SMALL corner. Drizzle the barbeque sauce over each egg. Add sliced scallions and top off with crumbled bacon bits.

Oh yeah, my mouth is watering just typing up this post!

Good eating!

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Jack Daniels and Bacon Deviled Eggs

Kick up deviled eggs by adding Jack Daniels barbeque sauce and bacon. Add a splash of Jack Daniels to the yolk mixture if you're feeling really adventurous.

Ingredients
  • 12 large eggs
  • 4 slices applewood bacon, cooked and crumbled
  • 1/2 cup mayonnaise
  • 1 Tbls. Dijon mustard
  • 1 Tbls. cayenne pepper
  • scallions, sliced
  • Jack Daniels barbeque sauce
Instructions
  1. Place eggs in a single layer in a saucepan and cover with 1" of water and a tight fitting lid. Bring to a boil. Remove from heat and let sit for 8 minutes. Rinse with cold water and allow to chill for several hours - 24 hours is best.

  2. Peel and slice eggs in half. Gently remove yolks and mash with mayonnaise, Dijon mustard and cayenne pepper.

  3. Put mixture into a plastic sandwich bag. Cut off a corner of the bag and pipe the mixture into the egg white shells.

  4. Pour 1/2 cup barbeque sauce into another sandwich bag and cut off a SMALL corner. Pipe the sauce over the eggs.

  5. Garnish with scallions and crumbed bacon.

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Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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Jack Daniels Honey Whiskey Cupcakes

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.

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Chocolate Jack Daniels Honey Whiskey Cupcakes With Honey-Cinnamon Buttercream Frosting
Servings: 12 Cupcakes
Ingredients
Chocolate Jack Daniels Honey Whiskey Cupcakes
  • 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
Honey-Cinnamon Buttercream Frosting
  • 3 cups confectioners' sugar, sifted
  • 1 cup unsalted butter (2 sticks) softened
  • 3 Tbls. honey
  • 1/2 tsp. ground cinnamon
Instructions
Cupcakes
  1. Preheat oven to 350°F and prepare muffin tins with 12 paper liners.

  2. In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt.

  3. 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.

  4. The mixture will be runny, but divide into the 12 prepared cupcake liners. (The cupcakes will crown nicely when baked.)

  5. Bake for 18-20 minutes or until a cake tester comes out clean. Cool completely before frosting.

Frosting
  1. In a stand mixer on medium-high, cream the butter until light and fluffy.

  2. Turn the mixer to low and slowly add the confectioners' sugar stopping occasionally to scrape down the sides of the bowl.


  3. Add the honey and cinnamon and beat at medium speed until light and fluffy.

 

Frost and decorate:

  1. Reserve 1/4 cup of frosting and color yellow. Fill a piping bag fitted with a #5 tip with the yellow frosting.
  2. Reserve another 1/4 cup and color brown. Fill a piping bag fitted with a #5 tip with the brown frosting.
  3. Pipe the honey-cinnamon frosting onto each cupcake using an Ateco #806 tip.
  4. Add the candy melt wings (the frosting will support them).
  5. Using the brown frosting, pipe a head.
  6. Alternate yellow and brown frosting to pipe and create the bee body.

Happy baking!

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Jack Daniels Whiskey Cupcakes with Whiskey Ganache and Nutella Frosting

 

The choice for the next cupcake revolved around liver pate, whiskey or Spam.  The whiskey won out in this round. We’re making chocolate Jack Daniels cupcakes with Whiskey Ganache and Nutella Frosting!

Note: the most important thing to remember when baking with alcohol is to not to drink it all beforehand.

As this was an experiment and I only wanted to make 12 cupcakes, I adapted a few recipes.  It worked!

Bake the cupcakes first and then prepare the whiskey ganache. (The ganache is used as both a filling in the cupcakes and a drizzle on top.) With a paring knife, cut a funnel shaped out of the center of each cupcake. Pour the ganache into the well and place the cut piece back on top. The frosting will cover the imperfections made in this process.

Frost the cupcake with the Nutella frosting and chill.  Drizzle whiskey ganache over the chilled cupcakes (if necessary, rewarm in the microwave for a few seconds.)

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Jack Daniels Cupcakes With Whiskey Ganache and Nutella Frosting
Ingredients
Jack Daniels Chocolate Cupcakes
  • 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
  • 1/4 cup strong coffee
  • 1/4 cup Jack Daniel's whiskey
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
Whiskey Ganache
  • 8 oz. premium bittersweet chocolate
  • 1/4 cup + 2 Tbls. heavy cream
  • 2 Tbls. unsalted butter, softened and cut into cubes
  • 2 Tbls. Jack Daniel's whiskey
Nutella Frosting
  • 1 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 2 tsp. vanilla extract
  • 3/4 cup premium bittersweet chocolate, melted and cooled completely
  • 1/3 cup Nutella
  • 1 Tbls. milk
  • pinch salt
Instructions
Cupcakes
  1. Preheat oven to 350°F and line muffin tins with 12 paper liners.

  2. In a large bowl, sift the flour, cocoa powder, sugar, baking soda, baking powder and salt.

  3. In a separate bowl, combine the egg, coffee, whiskey, sour cream and oil. Pour the egg mixture into the dry ingredients and whisk until smooth.

  4. Spoon evenly into prepared paper liners.

  5. Bake for 18-20 minutes until cake tester comes out clean. Cool completely before frosting.

Frosting
  1. In a bowl of stand mixer, combine the butter and sugar and beat on med-high speed until light and fluffy.

  2. Add vanilla and beat until combined. Scrape down the sides of the bowl and add the melted and slightly cooled chocolate. Beat on medium speed until smooth (about 2 minutes). Add the Nutella, milk and pinch of slt and beat on medium-high speed for another minute.

Ganache
  1. Chop the chocolate and transfer to a heatproof bowl. Heat the cream over low heat until bubbles appear on the edge of the pan.

  2. Pour the heated cream over the chocolate and let sit for a minute. Add the butter and whisk until both chocolate and butter have melted.

  3. Add the whiskey and whisk until smooth. Set aside to cool.

 

Happy baking!

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Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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