Boozy citrus cupcakes!
Last weekend I got the chance to get creative with my baking and create a brand new recipe using the popular Chilean brandy, Pisco, which always gets bought out at any family party of ours. Who wouldn't love an alcoholic cupcake right!
The refreshing citrus flavour from the lemon, paired with the sharp Pisco crates a flavour like no other. You can even add a shot of Pisco to your cake to add more fun and flavour to these boozy cupcakes.
Pisco Cupcakes
Cooking time: 12-15 minutes
Serves: 24 cupcakes
Ingredients:
For the Cakes:- 250g softened butter
- 250g caster sugar
- 5 medium free range eggs
- 275g self-raising flour
- Zest of 1 lemon
- Juice of half a lemon
- 1-2 tsp Pisco
For the icing:
- 200g softened butter
- 400g icing sugar
- 4 tsp Pisco
- 2tsp Lemon juice
Method:
First, preheat the oven to 200 degrees Celsius and line two cupcake trays with cupcake cases.Place the softened butter, and the caster sugar into a bowl and mix until combined and of a creamy consistency.
Next, add in the eggs to the mixture one at a time, stirring well between each addition to incorporate as much air as possible to get those dreamy fluffy cupcakes.
Once all the eggs have been added, grate the zest of one lemon, and add the lemon juice and the Pisco. *Be careful to not add too much liquid to the cake batter as this will make them very dense and take much longer to cook.
Finally, sift the self-raising flour into the mix and gently fold into the cake batter. *I have added a small amount more flour than usual to these cupcakes to help the cakes rise, as the liquid can sometimes make them not rise as much.
Fill the cupcake cases with the batter until they are roughly two thirds of the way full.
Place into the oven for 12-15 minutes, or until golden brown on top and cooked all the way through.
Once cooked, place the cupcakes onto a wire cooling rack to cool completely.Meanwhile, to make the Pisco icing place the softened butter and sifted icing sugar into a bowl, and mix together until fully combined and of a smooth, creamy consistency. Gradually add the lemon juice and Pisco ensuring you do not add too much liquid as this could curdle the icing. I added just enough so that you could taste the Pisco, with enough lemon juice to take the alcoholic edge off.
Prepare an icing bag with the nozzle of your choice; I used a Wilton 2D, which is my all time favourite. Once the cakes are completely cooled pipe your desired design; I did mine by starting in the middle and working my way outwards in a circular motion, keeping the nozzle flat to the surface of the cake.
Finally, decorate with slices of lemon and lime, and a stripy straw for the perfect summer look! Or even use a mini pippette to make them even more jazzy.
Happy Baking!
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