Whiskey Sour Cupcakes

These chichi little darlings were inspired by a sunset cocktail at an amazing little Italian bistro on the high street in Montecito, California.

As the recipes keep on coming so does the luxe and my goodness these top the charts for me. Based on a trusty faithful cupcake recipe and lovingly tested and re-tested until absolutely perfect (oh it’s so hard being me!), these delicious buttery, not-too-sweet cupcakes are NOT for sharing with the kids. Perfect for an evening soiree for adults, these glamorous confections are worthy of any party plan.


250 g unsalted butter softened
250 g caster sugar
3 eggs
1 tsp natural vanilla extract
245 g plain flour
100 ml buttermilk
80 ml milk
1/4 teaspoon baking soda
1/2 teaspoon bicarbonate of soda
5 tablespoons whiskey
1 large lemon, juice and rind

250 g cream cheese, room temperature
114 g unsalted butter, cut into pieces, room temperature
110 g confectioners’ sugar
1 teaspoon pure vanilla extract
3 tablespoons of whiskey
3 tablespoons fresh lemon juice


Preheat the oven to 180 C/gas 4. Line 2 x 12-hole 125 ml non-stick muffin trays with cupcake papers.

Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flour, bicarbonate of soda and baking soda and fold in while adding the milk and buttermilk. Stir until almost smooth.
Stir in the lemon juice, lemon rind and the whiskey.

Divide the mixture between the muffin holes then bake for 15/20 minutes. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out on to a wire rack to cool.

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter until well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine. mix in the remaining lemon juice and whiskey.
Fill a plastic bag with the cream cheese frosting and ice large creamy swirl on to the top of each cupcake and sprinkle with edible glitter

Before frosting the cupcakes, mix 150 ml of lemon curd with 2 tablespoons of whiskey. Using a teaspoon gently remove one circle about 1 inch in diameter and 1/2 and inch down into each cupcake and put to one side. Place a large teaspoonful of the whiskey curd mix into the hole and replace the removed piece of cupcake. Frost as normal and finish with a generous sprinkling of black edible glitter for a delicious grown up flourish!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s