Skrewball Liquor Infused Cupcakes
Make a batch of homemade Skrewball peanut butter whiskey liquor infused cupcakes. This dessert is topped with a boozy American style buttercream and salted caramel.
Servings: 16 cupcakes
Calories: 436kcal
Equipment
- light-colored muffin pan
- cupcake paper liners
- electric mixer with paddle attachment
- silicione spatula
- toothpicks
- small bowl
- piping bag
- cupcake pipettes optional
Ingredients
Cupcakes
- 2 cups cake flour
- 1 ¾ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 3 tablespoons vegetable oil
- 1 large egg room temperature
- 2 large egg yolks room temperature
- ¾ teaspoon vanilla extract
- 1 ¼ cup granulated sugar
- 5 tablespoons unsalted butter room temperature
- ½ cup lowfat buttermilk room temperature
Skrewball Caramel
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon heavy cream
- 3 tablespoons unsalted butter cut into 1 tablespoon (14 grams) pieces
- 1 tablespoon Skrewball peanut butter whiskey
- ⅛ teaspoon fine sea salt
Skrewball Buttercream
- 1 cup unsalted butter softened to room temperature
- 3 ½ cups confectioners' sugar measured then sifted
- ¼ cup Skrewball peanut butter whiskey
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
Instructions
For Cupcakes
- Heat oven to 350°F (175°C). Line a light-colored muffin pan with paper liners.
- Sift together cake flour, baking powder, and fine sea salt.
- Whisk together vegetable oil, egg, egg yolk, and vanilla extract until combined.
- Beat butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment on medium high speed until light and fluffy, about 3 minutes. Slowly add the wet ingredients in two batches, allowing the mixer to fully beat each addition.
- Turn the mixer to low speed, and add in half of the dry ingredients followed by half of the buttermilk. Repeat this process, alternating the flour and buttermilk. Mix just until combined, scraping down the sides of the bowl as needed (be careful not to overmix at this stage). The batter will be slightly thick.
- Evenly divide 3 tablespoons of batter into 16 paper liners. Bake for 18 - 22 minutes until the tops are springy to the touch. You can test that the cupcakes are cooked by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are fully baked. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.
For Skrewball Caramel
- Add sugar and water to a medium heavy bottom saucepan. Cover with a lid, and let boil over medium heat until sugar is completely melted, about 2 - 4 minutes.
- Remove lid, and continue cooking until the sugar begins to darken. Do not stir the caramel at this point. If it appears to be burning, you can gently swirl it in the pan. Once the sugar reaches an amber-colored liquid, about 4 - 6 minutes later, remove from heat.
- Whisk in heavy cream (be careful, the mixture will bubble and slightly splatter).
- Add butter one cube at a time, and stir until the caramel is smooth. Stir in Skrewball peanut butter whiskey and fine sea salt. Transfer caramel to a small bowl, and allow to cool to room temperature.
For Skrewball Buttercream
- Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add Skrewball peanut butter whiskey, vanilla extract, and fine sea salt; mix until fully combined. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
- Deflate the buttercream by hand using a silicone spatula. Press the buttercream around the side of the mixer bowl until the frosting has smoothed, and large air bubbles have been pushed out. This helps the buttercream pipe smoothly.
- Using a Wilton 1M piping tip, pipe about 3 tablespoons of frosting onto each of the 16 cupcakes. Drizzle caramel on top of each frosted cupcake. Optionally, top each cupcake with a pipette filled Skrewball peanut butter whiskey. Eat immediately, or store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow the frosted cupcakes to come to room temperature before serving.
Notes
Only add the pipettes filled Skrewball peanut butter whiskey right before you're ready to serve the cupcakes. You can squeeze the pipettes into the cupcake or on top of the frosting for an extra boozy kick of flavor.
Be sure all of the cold ingredients come to room temperature before you make the cake batter. This will help the fat and liquid ingredients emulsify (fully mix together). That said, if you live in a warm environment, don't allow the butter to get too soft. The butter should slightly give when you push against it but overall still hold its form.
Don't open the oven door while the cupcakes are baking. This could cause the cupcakes to sink in the middle or not fully bake.
Use an oven thermometer to ensure your oven is properly heating. Not all home ovens are calibrated correctly. An oven thermometer can assist with even and accurate baking.
Nutrition
Serving: 1cupcake | Calories: 436kcal | Carbohydrates: 57g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 230mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 45g | Vitamin A: 595IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.3mg
