For those of you who know me in real life, you know that nothing comes close to my love for a good Old Fashioned. My favorite bar in DC, the Passenger, does a magnificent job – so much so that when I returned to DC, getting my favorite cocktail was stop #1.
That said, Old Fashioneds don’t seem to lend themselves well to my baking adventures – they’re not sweet, they’re very boozy, and who ever thought of putting bitters in a cupcake?
Well, that has all changed. This Old Fashioned cupcake will change the way you think about an Old Fashioned – and about cupcakes in general, plus it may get you buzzed.
Old Fashioned Cupcakes
For the cupcakes
2 sticks butter (salted)
1/2 cup half and half (you can also use whole milk, or heavy cream, but the fat content is important here)
1 1/2 cups white sugar
2 tsp vanilla extract
2 tsp bourbon
2 cups flour
1 tablespoon baking powder
For the glaze
1/4 cup bourbon
1/4 cup orange juice (fresh squeezed if possible)
3-5 dashes of bitters (you can use angostura or orange bitters)
3/4 cup powdered sugar
1) Preheat the oven to 375 degrees, and line two muffin tins with cupcake liners (this will make between 18 and 24 cupcakes)
2) Mix flour and baking powder together, set aside.
3) Using a stand mixer, whip the butter and sugar together until smooth and lightly yellow.
4) In a separate bowl, beat the eggs with bourbon and vanilla. Add to the butter/sugar mixture.
5) Alternate adding the dry ingredients and half and half to the mixing bowl, and mix until smooth (being careful not to overmix).
6) Fill cupcake liners 2/3 of the way full, then bake for 18-22 minutes (or until a knife inserted in the center comes out clean).
7) While the cupcakes cool, make the glaze by combining all ingredients in a bowl and stirring until completely combined.
8) Drizzle glaze over cupcakes (you’ll want to be pretty heavy handed on this – the cupcakes will absorb the glaze and become magical).
9) Here’s the important part – eat while warm. Just trust me on this. If you don’t, you’ll want to add more glaze at the time you’re eating them…but it won’t be the same as fresh out of the oven.