Liquor Cupcake? I Don’t Even Know Her III

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Chocolate cupcake with salted caramel filling and vanilla bourbon buttercream

Tomorrow night is my friend L’s 30th birthday at Missouri Lounge in Berkeley. After my Easter brunch with a friend’s family (pumpernickel bagel, egg salad, Kerns pear nectar, and See’s chocolate Easter eggs), I got to work baking cupcakes. It feels good not to have to follow recipes and be able to improvise now. Baking isn’t as rigid/scientific as some people think.

I did my usual Duncan Hines Devil’s Food mix with a box of chocolate pudding mix for the dry ingredients. Four eggs, 1/3 of a cup vegetable oil, 3/4 of a cup buttermilk, and 1/4 cup bourbon got mixed in.

I decided to fill them this time. Filling is fun. You core out little pockets of cake with a pairing knife, pipe in some goo and then pop the little tops back on. After frosting, no one is the wiser until they take a bite. I’d asked my friend P to get me salted caramels to melt at Berkeley Bowl but he was too stressed out by being in that fucking madhouse, he abandoned his mission.

I ended up at Safeway at 9 am buying something trying to fancy next to squeeze bottles of Hershey’s Syrup. It ended up tasting not salty at all, so I added salt. Then it was too salty. I’d say I eventually wrestled that shit into submission.

The frosting was standard buttercream with extra vanilla and some more bourbon. I went to the fancy cupcake store and got snazzy little chocolate vanilla swirl straws to top them off. Very professional looking. I also got 3 and 0 candles because I think everyone should blow out candles on their birthday. I hope they help make a it a special night for her. She deserves it. She’s wonderful.

 

Liquor Cupcake? I Don’t Even Know Her III