Tonight is my friend M’s running pub-crawl 29th birthday in Oakland and Berkeley. Five pubs, 5 miles, is it a recipe for projectile vomiting? She loves a cocktail at Make Westing with whiskey, ginger, and other stuff. I decided to make chocolate Whiskey Mac cupcakes. I bake at my ex boyfriend’s (the good one) house because my mixer lives there and my own kitchen has no counter space. I asked him for 4 tablespoons of whiskey and he left some Oban out for me. Holy shit, Oban! M is worth it.
For the cake I added a package of Jello pudding mix, almost a cup of buttermilk, whiskey, half a cup of oil, 4 eggs, and a teaspoon of ground ginger to a box of devil’s food cake mix. I used a cookie dough scooper to try and make the cupcakes even but I always fail miserably at this.
The frosting is the standard cup of butter and 3 cups of powdered sugar with vanilla, whiskey, and a splash of whole milk. I use a little butter flavored Crisco to make the frosting hardier (buttercream melts and doesn’t look so pretty). I like baking with butter flavored Crisco. In fact, my chocolate chip cookie recipe comes from the package. I used to tell my chef friend who loves those cookies that there was a secret ingredient and he would try to guess. Hahaha, he never guessed it was lard.
I decorated the cupcakes with real French chocolate sprinkles instead of that chocolate flavored wax stuff. I got those along with the back foil liners and the plastic carriers at Spun Sugar in Berkeley. The secret to making the frosting look professional is to buy a set of decorating tips from Williams and Sonoma. Use the biggest one and just squeeze the frosting from a pastry bag on top of the cupcake without moving it around.
Check back tomorrow for a post about M’s birthday. I hope nobody pukes up my Oban cupcakes.