It seems every other month we have a new day dedicated to Whisky, but you certainly wont catch us complaining! As evidenced by our recent collaboration with eteaket to create a barrel aged whisky tea, we're not shy of thinking outside the box when it comes to enjoying whisky. In honour of another day dedicated to Scotch we've come up with two new ways to enjoy it!
WHISKY SOUR CUPCAKE
- 210g all purpose flour
- 1 tsp baking soda
- 112.5g butter, room temperature
- 150g sugar
- 2 eggs
- 1 tsp vanilla extract
- 168.7ml Legacy
- 56.25ml lemon juice
For the frosting
- 2 tsp grated lemon rind
- 168.75g (1½ sticks) butter, room temperature
- 1 tbsp lemon juice
- 1 tsp lemon extract
- 210g powdered sugar
- Lemon wedges
Instructions for cupcakes
- Preheat the oven to 350 degrees and line a cupcake pan with paper liners.
- Combine flour and baking soda in a bowl, stir, and set aside.
- In a medium sized bowl, cream butter and sugar on medium speed until completely incorporated.
- Add eggs and vanilla extract, and mix well.
- Add Legacy and flour mixture. Mix until just combined.
- Add lemon juice and mix well.
- Spoon cupcake batter into the prepared pan, filling paper liners about ⅔ full.
- Bake for 15-17 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
- Let cupcakes cool in the pan for five minutes, and then move to a wire rack to cool completely.
- Allow cupcakes to cool completely before frosting.
Instructions for frosting
- In the bowl, cream butter until smooth and fluffy.
- Add lemon juice and lemon extract.
- Then add half of the powdered sugar. Mix on until just combined.
- Continue to mix until powdered sugar is completely incorporated.
- Repeat with the rest of the powdered sugar.
- If the frosting is too thin, add another 70g of powdered sugar and mix well.
- In a bowl, stir together cream and milk.
- Add sugar and whisk until sugar is dissolved and mixture is smooth making sure that no sugar visible on the bottom of the bowl.
- Stir in vanilla and whisky, mixing thoroughly.
- Chill mixture by creating an ice bath: Fill a large bowl halfway with ice cubes and enough cold water to just cover the ice cubes. Place the bowl with ice cream mixture into this larger bowl and let cool for 30 to 45 minutes.
- Remove ice cream mixture bowl and cover.
- Refrigerate at least 3 hours and up to 24 hours.
- Churn the mixture in an ice cream maker for extra creamy finish.