Hot Toddy Cupcakes

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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… 😉

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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.

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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.

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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! 🙂

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Brown Sugar Cupcakes with Whiskey Caramel Buttercream

For those of you familiar with my blog, you’ll probably recognize these cupcakes as on of my entries to the DC State Fair back in August 2012. Unfortunately I didn’t sweep both the pie and cupcake categories. (Although my Fig and Grape Pie did take home a first-place blue ribbon!!) While my Brown Sugar Cupcakes with Whiskey Caramel Buttercream didn’t win Best Cupcake, they are definitely a favorite of many of my friends!

The brown sugar cake is a great alternative to a basic yellow cake, when you are looking for a cupcake with a slightly deeper flavor. And unlike many yellow cakes, they are not over-powerfully sweet. The whiskey caramel buttercream is a personal favorite, made with my Whiskey Caramel Sauce. The combination of the whiskey caramel with the butter and cream cheese leads to a sweet and salty icing, with a hint of whiskey! And the combination of the brown sugar cake with the whiskey caramel buttercream is absolutely divine…

Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂

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Whiskey Caramel Sauce


I am apparently at a loss for words today. I think all I really have to say is “ZOMG, whiskey caramel sauce!” I first made the whiskey caramel sauce a few months ago, and I’ve been sitting on the recipe ever since!

There are two basic ways to make caramel: the dry method and the wet method. The dry method involves slowly heating sugar until it melts, while the wet method involves heating sugar dissolved in water until the water evaporates. This recipe uses the wet method for making caramel. Sugar and water are heated and reduced until golden brown. And then heavy cream, whiskey, and a bit of salt are added to make the caramel sauce.

This recipe is super-easy to make; it just takes a little bit of patience. The caramel can be used the same day or stored in glass jars. When sealed, the caramel can be stored for 3 months without refrigeration. But, once opened, should be consumed within a week (if it lasts that long!).

Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂

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