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!
THE JOY OF CAKING 
OK, whiskey instead of vanilla? I’m in! And for me, it’s all about the frosting! We’d make a great team…you could eat the cake, I’ll have the frosting!
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! : )
I love using a little alcohol to flavor my frostings and I always look for unusual flavors. This one is new to me and I will definitely try it.
Reblogged this on Chef Ceaser.