Crown Royal Whisky Cupcakes (aka Boozy Cupcakes) - kitchen frolic

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.

crown royal whisky whiskeycupcakes (aka boozy cupcakes)
Crown Royal whisky cupcakes (aka Boozy Cupcakes)

yield: 1 dozen cupcakes

Crown Royal whisky cupcakes (aka Boozy Cupcakes)

ingredients

    Crown Royal chocolate cupcakes:
  • 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
  • Crown Royal frosting:
  • 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

directions

    cupcakes:
  1. Preheat oven to 350F degrees. Line standard-sized cupcake pans with paper liners.
  2. 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
  3. In a medium bowl, whisk together the egg, sour cream and milk in a medium bowl.
  4. 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.
  5. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  6. Make a well in the flour and pour in the wet mixture. Whisk until smooth.
  7. Fill the cupcake liners 3/4 full.
  8. 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.
  9. 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.
  10. Cool completely before frosting.
  11. frosting:
  12. In the bowl of your stand mixer, cream together the butter and cream cheese.
  13. Slowly add the powdered sugar and beat on high until smooth.
  14. Add the salt and beat on high for 3-4 minutes.
  15. Add the Crown Royal and mix on medium high speed until well integrated.
  16. Pipe (or slather) frosting onto cooled cupcakes.
  17. Cupcakes taste best the day of or one day after they're made. Store covered in the refrigerator for up to five days.
https://www.kitchenfrolic.ca/2013/05/birthday-cupcakes-crown-royal-whiskey-cupcakes-aka-boozy-cupcakes/

source: adapted from Java Cupcake’s Crown Royal Reserve Cupcakes

crown royal whisky whiskey cupcakes (aka boozy cupcakes)