Friday, August 5, 2011

Makers Mark Cupcakes

Earlier this week, my friend Lauren asked if I wanted to take a walk to 8th/56th to grab a free Makers Mark cupcake (the love child of Sweetery NYC and Makers Mark). At that exact moment, I started dancing. Makers Mark cupcakes? Is this real life?

Recipe cards were included so one could make this wonderful concoction in their own kitchen.

I hope everyone has a very nice weekend!

{photo via newyorkstreetfood}

Maker’s Mark® Bourbon Chocolate Cupcakes

Yield: 12 Cupcakes



•1/2 cup unsalted butter
•3/4 cup sugar
•1 cup of all-purpose flour
•1 tsp of baking powder
•1/3 tsp of salt
•3 eggs
•1/3 cup of milk
•2 tsp of Maker’s Mark® Bourbon
•2 oz. melted unsweetened chocolate (cooled)

•5 oz. of semisweet chocolate
•2 tbsp of heavy cream

Preheat oven to 375 degrees. Line a 12 cup muffin tin with cupcake liners.

In a medium mixing bowl beat butter and sugar with a paddle attachment until light and fluffy, about 5 minutes. Beat in eggs one by one followed by Maker’s Mark® and chocolate until blended well, about another 3 minutes.

Combine and sift flour, baking soda and salt into a separate medium mixing bowl. Blend half of the flour mixture to the sugar mixture. Add milk followed by the remaining half of flour mixture. Spoon the mixture in the muffin cups filling half full in each.

Bake in preheated oven for approximately 20 minutes or until tops of cupcakes spring back to touch. Remove tin from oven and place on a wire rack to cool. Allow to cool for at least 5 minutes. Remove from tin and allow to continue cooling.

Combine semisweet chocolate and heavy cream in a small saucepan. Using low heat, stir slowly until smooth. Spoon over tops of cooled muffins.

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