Thursday, May 7, 2015

Clyde May's Whiskey Teams Up with Crunkcakes for Ultimate Mother's Day Cupcake

Clyde May's Whiskey Apple Spice Cupcake

I'm not a mom (although I love mine a bunch) but it's hard to argue with a combination of cupcakes and top-shelf whiskey to celebrate Mother's Day. Clyde May's Whiskey (one of my personal favorites) has teamed up with local cupcakery Crunkcakes for a special whiskey-infused cupcake in honor of the big day (Sunday, May 10th.) It's not too late to order some (click here) or read on, if you want to make your own!

Whiskey is literally being gobbled up by Americans of late (24 million cases alone, in 2013) and it's been making great strides with ladies too, who finally appear to be ditching fruit-flavored vodkas in favor of "a real drink." We received a dozen cupcakes to sample for ourselves (I've never seen 12 giant cupcakes disappear so fast, in my life.) Lucky for me, I grabbed one before the smörgåsbord began in earnest. As its name suggests, it packs a mini jolt of whiskey in every bite (whiskey's in both the frosting and cake.) Don't forget: Moms like to have fun, as much as the rest of us! The cake is nice and moist, with a light taste of apple and nutmeg throughout; and it even looks and smells a little bit sinful.

Recipe for Clyde May's Whiskey Apple Spice Cupcakes (courtesy of Crunkcakes)

Ingredients for Cakes:
2 green apples, peeled and shredded
3⁄4 cup brown sugar + 3 tablespoons brown sugar 1/3 cup canola oil
2 eggs
1⁄4 cup buttermilk
1⁄4 cup Clyde May’s Whiskey
2 teaspoons cinnamon
1 teaspoon nutmeg
1 1⁄2 cups flour
1 teaspoon baking soda
1⁄4 teaspoon salt

Ingredients for Frosting:
1⁄2 cup unsalted butter
2 1⁄2 cups powdered sugar
1⁄4 - 1⁄2 cup Clyde May’s Whiskey

Directions for Cakes:
Preheat oven to 350 degrees. Whisk together flour, salt, baking soda and spices and set aside. Stir together shredded apples and 3 tablespoons brown sugar in a separate bowl, set aside. Beat together 3⁄4 cup brown sugar and canola oil, add eggs one at a time beating thoroughly after each addition. Add vanilla. Whisk together buttermilk and Clyde May’s Whiskey and add in. Alternate adding flour with milk/whiskey mixture, starting and ending with dry ingredients, mixing until thoroughly combined. Stir in apple/sugar mixture. Line a cupcake pan with wrappers and fill 3⁄4 with batter. Bake for 18-22 minutes, until tops spring back when touched.

Directions for Frosting:
Beat butter on high speed until light and fluffy, about 3-4 minutes. Alternate adding powdered sugar and Clyde May’s Whiskey until frosting reaches a spreadable consistency. Once cupcakes have cooled completely, ice with frosting.

Click here to see a list of other year-long flavors (Fat Elvis!) available through Crunkcakes.

Click here to see a list of creative drink recipes, courtesy of Clyde May's Whiskey. We highly recommend the Alabama Rattler.