Cupcakes and whiskey for Mother’s Day

Mother’s Day is a perfect excuse to tell mom how important she is to you. What better way of doing that than with sweet and fiery treats? This year, give her a bottle of whiskey and cupcakes made with whiskey!

Clyde Mays Whiskey Cupcakes

Clyde May’s Whiskey is working with bravenewbaker to create delicious cupcake recipes using the whiskey. The idea is to showcase the hints of green apple and cinnamon in the “Alabama Style” whiskey that come from the addition of oven-dried apples in the aging barrels. You know what? They’re pretty damn good.

Here’s the recipe.

Clyde May’s Cinnamon & Honey Cupcakes

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • .5 teaspoon salt
  • .5 cup unsalted butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • .75 cup milk

Preheat the oven to 350. Line muffin tins with cupcake liners. Whisk flour, baking powder, cinnamon and salt together in a bowl and set aside. Blend together with a mixer the butter and sugar on medium high speed. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl between each addition. Add vanilla. Alternately add flour and milk, scraping down the sides of the bowl as needed. Stop mixing as soon as the flour has disappeared. Scoop the batter into the liners 3/4 full. Bake for 15-20 minutes. Let ’em cool a bit. While still warm, poke holes in the top of cupcakes with a fork. Hold cupcake upside down and dip the dome into whiskey glaze (recipe below). Frost when completely cool.

Whiskey Glaze

  • .25 cup powdered sugar
  • 2 tbsp heavy cream
  • 1 tbsp Clyde May’s Whiskey
  • 1 shot of Clyde May’s Whiskey to enjoy while baking

Whisk together all ingredients (except that shot that you’re drinkin’). Set aside until needed.

Whiskey Frosting

  • 2 sticks unsalted butter, at room temperature
  • 1 tsp vanilla
  • 3 tbsp Clyde May’s Whiskey
  • 2 tbsp honey
  • 4-5 cups powdered sugar
  • Another shot of whiskey

Cream butter until light and fluffy. Add 4 cups powdered sugar, 1 cup at a time. Add the vanilla and Clyde May’s Whiskey, combine. Add honey and whip at medium high speed until light and fluffy. Add 1 additional cup of powdered sugar, if needed to achieve preferred consistency. Using a large icing tip, pipe the frosting onto cupcakes.

These make a great dessert for mom. If you really love her, you’ll make a cocktail to go with her cupcakes. Try this.

Orchard Smash

  • 2 ounces Clyde May’s Whiskey
  • 2 dashes apple bitters
  • .75 ounce ginger syrup
  • .75 ounce lemon juice

Combine ingredients. Shake, strain and pour over ice. Garnish with mint leaves and candied ginger.

Disclosure: Clyde May’s provided me with whiskey samples and recipes. Brave New Baker provided me with cupcake samples.

What are you drinking? 

Published by

Matt McGinnis

As a marketing strategist for Pen & Tell Us, Matt McGinnis provides marketing, branding and communications counsel to food and beverage as well as other clients globally. He is also an avid beverage enthusiast, chronicling his interests as a Food & Drink contributing writer for CultureMap, as the Food & Drink columnist for Austin Man Magazine, and as a blogger for What Are You Drinking?. He is passionate about the wine industry having previously worked at a winery in Oregon and in wine sales. He has served as Guest Host of Sommelier Cinema at the Alamo Drafthouse, and is a Certified Sommelier in the Court of Master Sommeliers. His writing has been recognized as a Top 10 Food Blog by the Austin Chronicle in 2013 and 2014, with a 2011 Texas Social Media Award from the Austin American-Statesman.

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