If you've noticed anything about my previous cupcakes, you would have noticed that I'm generally happy with the cupcake and a swirl of icing. I don't ever feel like I need to decorate them that much more. But Naomi made these for her 1st Blog-a-versary, so I wanted to do them (and her) justice by going that little extra mile.
And. I was taking them with me to my parent's house for Christmas. They definitely NEEDED to be pretty!
A quick overview for you. These Appletini Cupcakes are a vanilla cupcake topped with an appletini glaze and FURTHER topped with an appletini-infused Swiss meringue buttercream, dredged in white sanding sugar and topped with a cherry. I really wanted cherries with the stem on, but I couldn't find any! Talk abut sad. (Is it weird that THAT'S what makes me sad?)
Also - do you know that it's IMPOSSIBLE to find Apple Schnapps around here? Seriously - I went to two different liquor stores and called a third and none of them had Apple Schnapps. So I decided just to sub in Apple Sour Puss. When I got home I "googled" and some of the responses I found were that I could sub in the Sour Puss and no-one would know any different.
I baked up a batch of vanilla cupcakes. I had actually planned on making all of them, but - as luck would have it - I was 11 liners short. Of course.
|Mix the dry ingredients|
|Mix the butter and sugar, then add the eggs and vanilla|
|Combine the milk and sour cream|
|Add the flour mixture alternately with the milk mixture and mix until just combined|
|And bake till done|
|The Appletini Stuff|
Just to test it out, I made the first martini like that. But it made a HECK of a lot. I added four tablespoons of icing sugar to make a glaze, but I had to add quite a bit more to make it an actual "glaze". As it was before I added more icing sugar, it was more of a syrup. So I just added icing sugar until I got to the consistency of a glaze.
I have no idea if that's right at all. I'm kinda winging it here.
Then you stab a bunch of holes in each cupcakes and brush the Appletini glaze over top. It should seep down into the cupcake and infuse it with the Appletini flavour.
|With holes and glaze|
Then you make a Swiss Meringue Buttercream.
|Heat water and sugar in double boiler until smooth between your fingers|
|Whip to a meringue and add in the butter a bit at a time|
And at the end, you toss in two "servings" of Appletini. But after I had made one serving for the glaze and realised just how much it was, I was hesitant to throw so much into the buttercream.
So I made ONE serving and added the whole thing to the buttercream. Believe me, I had the time to start this one over if it was messed up.
I have to remind myself that flavour will generally change and "brighten" overnight. So I didn't want to make the buttercream too terribly strong.
In the end, I added two servings to the buttercream, but I thought that it made it a little soft for piping - I probably should have chilled it for about five minutes or so to set it a little.
To decorate - I used a large round tip to pipe and then rolled the edges in sanding sugar.
|I obviously need to practice with my round tip!|
And top with a cherry. I was so disappointed that I couldn't find maraschinos with the stem attached. And I probably should have let the cherries drain first, because this one started to drip.
I couldn't taste the Appletini at all. Basically it was just a vanilla cupcake. But it was really, really pretty! And the cupcake itself was lovely and moist. And the Swiss Meringue was really good - easy and not fussy!
I'm sort of disappointed that the flavour of the Appletini didn't come through at all. I wonder why the boozy cupcakes never taste boozy? I suppose you could try it for yourself and see if you get different results.
Still not drunk off cupcakes, this is the Cane Girl - signing off.
2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cups unsalted butter, softened
3 large eggs
1 1/2 tablespoons vanilla extract
3/4 cup sour cream
1/2 cup milk
- Preheat oven to 350 degrees F. Line cupcake pan with liners.
- Sift flour, baking powder, and baking soda together and set aside.
- Beat butter and sugar on medium high speed until mixture becomes light and fluffy.
- Add in the salt and beat until combined.
- Add the eggs one at a time and beat until combined.
- Add the vanilla and beat until combined.
- Stop mixer and combine sour cream and milk until smooth.
- On low speed, alternate adding the flour mixture and the milk mixture in thirds starting with the sour cream and ending with the flour mixture, mixing until just combined.
- Fill liners 2/3rds full and bake for about 20 - 25 minutes or until a toothpick comes out clean.
Make X 3
1 part Vodka
1 part Apple Schnapps
Splash of Dry Vermouth
- Shake all ingredients together in a cocktail shaker.
- Add powdered sugar to one serving to make a glaze
- Set the other two servings aside.
2 1/2 cups sugar
10 large egg whites
4 cups unsalted butter, cut into 1-inch cubes
2 teaspoons pure vanilla extract
- Place sugar and egg whites in the heat-proof bowl of an electric mixer.
- Set bowl over a pan of gently simmering water and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers, it should feel completely smooth.
- Transfer bowl to mixer stand. Using the whisk attachment, beat on high spped until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
- Add the butter one piece at a time and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added - it will become smooth again with continued beating. Add vanilla and beat until just combined.
- Add the two servings of appletini and stir to combine.
- Poke holes in the cupcakes with a skewer. Brush glaze on top of cupcakes.
- Top with Swiss Meringue Buttercream.