It’s Not About The Cake

I was originally going to share a recipe for these little dark chocolate cupcakes, but when I realized that they weren’t the star of the show I shifted gears.  The frosting is the true star here!

And no, this isn’t a sponsored post.  It’s just about me being adventurous in my kitchen.

Love making homemade buttercream frosting?   Then I have a new trick for you.  Try substituting Black Velvet Toasted Caramel Whisky in place of vanilla extract.

As I’ve mentioned before, I am not a huge frosting fan.  For me it’s more about the cake.  But I have to tell you that I COULD NOT STOP TASTING THIS FROSTING the entire time I was taking the photo’s for this post.  Seriously, it is that good!  And don’t you love how the alcohol didn’t tint the frosting?  It stayed bright white. 

I used about 1 tablespoon of Black Velvet Toasted Caramel in place of the 1 teaspoon of vanilla extract my recipe calls for and I didn’t think it tasted boozy.  However,  there is no reason that you couldn’t start out by adding one teaspoon of the BV at a time until you reach the desired flavor you’re looking for. 

Cheers!

Advertisements

4 thoughts on “It’s Not About The Cake

  1. Love the cupcakes AND the icing, Eileen! I’ve never seen this Black Velvet whiskey before. (though I’ve never known to look for it!). But I can think of a dozen uses for toasted caramel whiskey in my baking! : )

Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s