You may read that and think of the popular, or should I say “world-famous” venue in Los Angeles, California. I see it and think of whiskey buttercream. No, not just whiskey buttercream, Irish whiskey buttercream… actually make that maple Irish whiskey buttercream.
I was inspired by Cupcake Royale, again. Last time they inspired me, my results were highly successful. So I took their popular ‘Bacon Whiskey Maple‘ cupcake (also seen on Cakespy) which is a vanilla cupcake topped with this delightful aforementioned Irish whiskey maple buttercream, and ran with the idea. Seeing as how it’s almost St. Patty’s Day I thought a cupcake with Irish whiskey was just a little appropriate. So I came up with my own version using Amy Sedaris‘ vanilla cupcake recipe and a delicious confectioner’s sugar buttercream made with maple extract and Jameson.
Jameson Irish whiskey is produced from a mixture of malted and unmalted or “green” Irish barley, all sourced from within a fifty mile radius around the distillery in Cork. The barley is dried in a closed kiln fired by clean-burning anthracite coal to preserve its flavour. Like most Irish whiskey, Jameson is triple distilled for optimum smoothness. The philosophy is balance, ensuring that no one flavour element overpowers another. The end result is a sweet-tasting whiskey.
By the early 19th century, the distillery was producing one million gallons (3,785,412 litres) of whiskey per year and had grown to be the largest in the world. The production has now moved to the Midleton distillery and the Bow Street site is currently a museum and visitors centre. Jameson is made following the original 1780 recipe that uses malted barley combined with unmalted barley and other grains. It is distilled three times in copper pot stills to create its famous smoothness and flavour. Jameson sells 30 million bottles a year around the world, making it by far the best selling Irish whiskey.
Let me be clear: I am not a whiskey drinker. However if given a choice between Jack Daniels and Jameson, I’d sure as shit pick Jameson. That said- I like my whiskey sweetened. You’re probably thinking, “What the hell does that mean?” What I mean is, I like the taste that whiskey can have when combined with sugar; in coffee, cakes, cupcakes, frostings. Alone, not so much. Like it says above, Jameson has a sweet(er) taste anyway, and it’s much smoother than most other popular whiskeys. I’d still rather have a Bailey’s… or an Irish Car Bomb. But I’ll sing the praises of Jameson forever because of this frosting.
AMY SEDARIS’ VANILLA CUPCAKES
- 1 ½ sticks of unsalted butter
- 1 ¾ cups of sugar
- 2 large eggs
- 2 teaspoons of pure vanilla
- ½ teaspoon of salt
- 2 ½ teaspoons of baking powder
- 2 ½ cups of flour
- 1 ¼ cups of milk
- Beat butter and sugar well, then add the rest of the ingredients.
- Fill cups, and bake at 375 degrees for 18-20 minutes. You should get 24. I get 18, ’cause I’m doing something wrong.
MAPLE IRISH WHISKEY BUTTERCREAM
- 1 cup butter, room temperature
- 2 tablespoons maple syrup or extract (room temp. if you use syrup)
- 2 tablespoons Jameson or other Irish whiskey
- 4-6 cups confectioners’ sugar
- Combine butter, maple syrup, Jameson and 2 cups confectioners sugar in a large bowl and beat at medium-high speed until smooth.
- Add remaining sugar in gradually until frosting is thick enough to pipe easily. You may not use all the sugar. If icing is too dry, add additional milk until desired consistency is reached.
If you try only one icing with alcohol in it, ever, this is the one. The whiskey & the maple are so FUCKING amazing together. As a matter of fact… let’s say they’re “bi-winning.” Thanks, Charlie. Seriously, though, they’re awesome. Very delicious. The frosting would probably also be amazing on whiskey cupcakes, or Guinness/chocolate stout cupcakes.