Well, we had our first real bit of winter here in DC. While it had gotten pretty cold in December and early January, the snow just kept missing us! (Definitely the opposite of what happened to my friends and family in the Midwest, who’ve been pummeled with snow almost every week…) It was nice to finally get some snow here , even if it does shut the city down for days… 😉
One of the great things that comes along with cold and snow is the Hot Toddy. It’s the perfect drink to warm up, relax a bit, and fight off a stuffy nose. For those not familiar, a Hot Toddy starts with Earl Grey tea (or English/Irish Breakfast tea, depending on your preference) sweetened with honey. A shot of whiskey and a squirt of lemon are added, along with a cinnamon stick and a star anise.
While drinking a Hot Toddy, I decided that I wanted to make a cupcake version. And the challenged lied in how to infuse the Earl Grey tea into the cupcake and how to marry all the flavors together without being too muddled or overwhelming.
I started off my infusing butter with loose tea leaves to flavor the cupcake base. I kept the cake pretty simple: sweetened by both sugar and honey with a small amount of cinnamon and anise extract added. The buttercream icing is flavored with whiskey (I used honey whiskey for just a bit of honey flavor) and lemon extract.
And the result was a Hot Toddy cupcake! The flavors come together perfectly, with a great tea flavor that’s not too strong or bitter. Because the cake is sweetened with honey, it’s also not overwhelmingly sweet. Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂