It's 5 o'clock somewhere

When I first found the recipe on Pinterest for honey whiskey cupcakes with honey whiskey buttercream frosting with a bourbon drizzle I knew I had to try it. Luckily for me my friend Ben's birthday is on Monday, so I got to make them and give them away quickly so that I don't end up eating them all!

So these cupcakes are surprisingly easy, and they look nice and fancy. They take about 25 mins for the cupcakes, about an hour to cool completely, 15 mins to do the frosting, and about 5 for the drizzle. All in all they take about 2 hours since you don't want to rush anything.

What you will need:
Cupcakes:
3/4 cup butter (1.5 sticks)
1 cup sugar
2 eggs
1 TSP vanilla
1 1/2 cups flour
1/2 TSP salt
1 1/4 TSP baking powder
3 TBSP Jack Daniels Honey Whiskey
3 TBSP milk
12 cupcake liners

Frosting:
1.5 sticks butter (unsalted) *note: this needs to be at room temp, so it should be left out from when you start the cupcakes if not before
3 cups powdered sugar
1 TSP vanilla
2 TBSP Jack Daniels Honey Whiskey
1/4 cup heavy cream

Drizzle:
3/4 cup brown sugar
1/2 cup Jack Daniels Honey Whiskey
1 TBSP unsalted butter

What you do:
Cupcakes:
Preheat oven to 350 degrees.
Put cupcake liners into cupcake tin.
Melt 1.5 sticks butter in microwave until ALMOST melted (not all the way).
Beat in 1 cup sugar until fluffy.
Beat in 2 eggs and 1 TSP vanilla until completely mixed (be careful to not over mix).
In separate bowl, combine 1 1/2 cups flour, 1/2 TSP salt, and 1 1/4 baking powder and mix with a fork.
Add slowly to the sugar mixture and beat until mostly combined.
Add 3 TBSP honey whiskey and 3 TBSP milk and mix until completely smooth.
Pour batter into cupcake liners so that they are about 3/4 of the way full.
Bake for 17 mins (ovens vary, so check at 15) or until toothpick comes out clean.
Remove from oven and put on plate or wire rack to cool completely (will take about 45 mins- an hour).

Frosting:
While the cupcakes are cooling you can start the frosting.
Put room temperature butter (1.5 sticks ) in a bowl, it should be a bit mushy.
Beat until fluffy, then add 3 cups sugar.
Mix until a little crumbly.
Add 1 TSP vanilla and 2 TBSP honey whiskey and mix.
Add 1/4 cup heavy cream (add 1/2 at a time to make sure you aren't adding too much).
Beat completely it. It should be thick in texture.
Put in ziplock bag, and push all of the air out of it. Seal the bag, and cut a small corner in the corner of the bag (the opening should only be about a centimeter wide).
When the cupcakes are cooled, start from the outside rim of the cupcake (at the 12 o'clock position), and work counterclockwise along the cupcake lining to create a swirl ending in the center of the cupcake.
Put in the refrigerator while you make the drizzle.

Drizzle:
Put 1 TBSP unsalted butter in a pan and heat over medium high heat.
Add 3/4 cup brown sugar and 1/2 cup honey whiskey and stir completely.
Stir occasionally until mixture starts boiling. 
Let boil for 2 minutes stirring occasionally.
Remove from heat, and let cool.  Keep stirring or else the mixture will get a skin on the top.
Drizzle over cupcakes with a spoon.
Serve! (or store in the refrigerator)

I promise my next post will be a craft of some sort, I have been doing a lot of baking and cooking posts recently, but I'm already working on a craft project that I hope to post at the end of the weekend.  Enjoy!!