Ginger Peach Whisky Cupcakes

Ginger Peach Whisky Cupcakes – Makes 6 Jumbo Cupcakes

ginger-peach-whisky-cupcakesThis was a test batch of Ginger Peach Whisky Cupcakes

The idea was to create a cupcake that is for Whisky what a Rum is to Rum Cake

Mix Dry Stuff:

  • 1/2 cup Coconut Flour
  • 1/2 cup regular white flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 3/4 cup sugar

Mix Liquids in blender until mixed:

  • 1/2 cup milk
  • 2 T Whisky
  • 1/3 cup Coconut Oil (or butter. I used coconut oil because I like it)
  • 1 egg
  • 1 T peach jam (or peaches diced up small – I make a lot of jam and like to use it in my baking)
  • 1/3 cup vegetable oil plus a small glug.

Beat Liquids.  Add dry stuff and mix for about 30 seconds on your kitchen aid.  Then mix on medium for about 2 minutes

Scoop into 6 cupcakes

Bake at 350 until done – light golden brown – about 20 min.

Meanwhile, in a sauce pan, heat on low heat:

  • 1/2 cup butter
  • 2 t ginger powder
  • 2 T Peach Jam – (I make lots jam and like to find ways to bake with it)
  • 1 cup 10x Sugar
  • 1 T Sour Cream, Butter Milk or Cream
  • 2 T Whisky
  • 1/2 cup brown sugar
  • Heat until nicely blended.

When cupcakes have slightly cooled, remove cupcakes from any paper or wrap,

Scoop a few tablespoons topping over the cupcake.  For a slightly more “adult” version, pour a tablespoon of whisky over the cupcake before pouring the topping on.

The next time that I make it I will add 1 T ginger instead of 1t.  3 T Whisky instead of 2T.


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