This will be my last post for a couple of weeks as I’m off to the world of dial up internet (otherwise known as holiday time!).  Two weeks of very intense poolside activity doesn’t leave me much time for blogging.  Although I have just looked at the weather forecast and there are storms over the weekend which is ridiculous.  I’m hoping that the normal curse of the BBC forecast will strike and the weather will actually do the complete opposite.  I’ll be spending the next couple of weeks at my parents’ house in France.  I posted some pictures from when I was there at Easter which is such a pretty time of year.  Summer is less pretty; the ground is parched and the grass is brown.  But it’s still my favourite couple of weeks of the year.  
I haven’t really got my head into holiday-mode yet though.  I packed last weekend as my parents drove my suitcase down to the house earlier this week so, in theory, I’m ready to go.  I think it’s partly to do with the weather.  I know the US has been gripped by a heatwave but the it’s been pretty miserable here (obviously not today because the weather gods know I’m going on holiday tomorrow) and it’s hard to really comprehend the fact that it’s the middle of July when you’re still wearing black tights and cardigans.  It’s also hard to shake the feeling that I should have at least two months off  in the summer and the fact that I actually have to work at this time of year does not amuse me. 

But anyway, I’m leaving you with this recipe and goodness me, it’s a good ‘un.  Despite my slightly irrational dislike of cupcakes, I keep going back to them.  The sour cream in these cupcakes keeps them wonderfully moist (my usual issue with cupcakes) and there’s that warm sweetness from the honey.  I had planned to make a sour cream buttercream to frost the cupcakes but I’m an idiot and didn’t buy enough sour cream so I had to improvise.  And what better to improvise with than booze?  These cupcakes don’t need a huge amount of frosting but the hint of whisky and a sprinkling of pecans turn these into something pretty darn delicious.

A note on quantities, I *think* this is the right amount of frosting for the number of cakes but I can’t guarantee it as I only ended up frosting about half of mine as I was feeling a little delicate from too much champagne the previous evening and the smell of whisky was not conducive to my happiness.  Don’t bake with a hangover kids, it’s not fun. 
Honey and sour cream cupcakes with whisky buttercream (Makes 18)
For the cupcakes:
150ml honey
115g unsalted butter, softened
1 tsp vanilla extract
2 eggs
250g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
250ml sour cream
For the frosting:
100g butter
485g icing sugar
3 tbsps whisky 
Chopped pecans to sprinkle on top
1. Preheat the oven to 160C/325F.  Line a cupcake tin with paper cases.
2.  Cream together the butter and honey, add the eggs and beat and until light and fluffy.
3.  Add half of the dry ingredients, then half the sour cream, then the rest of the dry ingredients and the rest of the sour cream.  Stir until just combined.
4.  Bake for 20-25 minutes until golden brown.  Transfer to a wire rack to cool.
5.  To make the frosting, cream the butter and add the icing sugar and whisky.  Beat for 5-10 minutes until creamy and smooth.  
12 Responses to "honey and sour cream cupcakes with whisky buttercream"
  1. Ruth says:

    These look fantastic! I love too that you had to stop icing them because of the whisky smell – that’s way more rock and roll than I could ever be!! :-)

  2. london bakes says:

    I am ridiculously pathetic when it comes to hangovers…what I should have done is to take a swig of the whisky as I was icing them ;)

  3. Danguole says:

    In my ideal world, all desserts have booze. Good call on the whisky! Those look scrumptiously gorgeous.

  4. These little cupcakes look amazing but more importantly the inclusion of booze makes them so much more decadently yummy :) Love the post too, feel your hangover pain! Impressed you managed to get half way through!

  5. I love whisky buttercream! Everything you make always looks fantastic these are no exception.

  6. Dizzy Lizzie says:

    Love the photographs. I have heard though that honey is like medicine when eaten raw but poison when cooked. I wonder if this is true. Incidently, a Brit guy told me this.

  7. Beautiful cupcakes! And I normally can’t bake or cook anything with a hangover, let alone something with a strong whiskey smell, so good for you! :-) I’ll definitely have to try these. They look delish!


  8. Renee says:

    Sweet momma those look and sound amazing!

  9. Whisky and cream is the ultimate combination – I often use it to ice chocolate cupcakes but your honey version looks wonderful too. And I never get frosting quantities exactly right – usually because I manage to eat half of it while baking!

  10. tori says:

    It’s the whiskey here that’s got me swooning…. nb, have just discovered your blog and am smitten. Thank you for a perfect afternoon’s escapism!

  11. london bakes says:

    Thanks for all the lovely comments guys, I really appreciate it!

  12. Oh I’m definitely trying these :) Thanks for sharing!

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