I never gave my father-in-law a chance to choose his birthday cupcake flavour – it was always going to be Crown Royal cupcakes.
You see, many years ago, when Paul and I were still dating, I gave a bottle of Crown Royal Canadian whisky to his dad for Christmas after Paul told me it was his favourite. The tradition was born. Ever since, I have gifted Paul’s dad with a bottle of Crown Royal every Christmas.
Many bottles of Crown Royal later, I didn’t hesitate that this would be the flavour to kick off my birthday cupcake series.
The cupcakes were a little on the denser-side, so I took it light with the frosting. The idea of Crown Royal cupcakes was met with a lot of popularity, although I have a sneaky feeling that anytime I say “cupcakes with booze” people will start cheering. The resulting cupcakes weren’t heavily whisky-flavoured, even though I had put whisky in both the cupcake and the frosting. You just get hints of the whisky every so often.
Overall, it was a fairly successful first attempt at birthday cupcakes. In fact, they’ve already been given the nickname “Boozy Cupcakes”…so I’ll probably be whipping these up again soon.
- 1/2 cup unsalted butter
- 1/4 cup + 2 tablespoons Crown Royal Canadian whisky
- 1/4 cup + 2 tablespoons dark cocoa powder
- 1 egg
- 1/3 cup sour cream
- 2 tablespoons milk
- 1 cup flour
- 1 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 2 ounces cream cheese
- 1 pound powdered sugar
- 1/8 teaspoon salt
- 2 1/2 tablespoons Crown Royal Canadian whisky
- Preheat oven to 350F degrees. Line standard-sized cupcake pans with paper liners.
- In a medium saucepan, melt the butter over medium heat. Once the butter has melted, add the Crown Royal and cocoa powder and whisk until smooth. Bring the mixture just to a boil and then remove from heat. Set aside to cool
- In a medium bowl, whisk together the egg, sour cream and milk in a medium bowl.
- Slowly pour 2-3 tablespoons of the chocolate mixture into the egg mixture and whisk until smooth. Pour the rest of the chocolate mixture in and whisk until combined.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- Make a well in the flour and pour in the wet mixture. Whisk until smooth.
- Fill the cupcake liners 3/4 full.
- Bake for about 18 minutes or until a toothpick comes out clean. Remove cupcakes from the oven and place the pan on a wire rack.
- Allow cupcakes to cool in the pan for 5 minutes before removing the cupcakes from the pan and placing them onto a wire rack to cool completely.
- Cool completely before frosting.
- In the bowl of your stand mixer, cream together the butter and cream cheese.
- Slowly add the powdered sugar and beat on high until smooth.
- Add the salt and beat on high for 3-4 minutes.
- Add the Crown Royal and mix on medium high speed until well integrated.
- Pipe (or slather) frosting onto cooled cupcakes.
- Cupcakes taste best the day of or one day after they're made. Store covered in the refrigerator for up to five days.
source: adapted from Java Cupcake’s Crown Royal Reserve Cupcakes