Rajan Bhattacharya
December 09, 2024
Infusing alcohol into desserts has been a long-standing practice, especially around the festive season – where celebrations are centred around good food and drink. Aside from featuring liquor in frostings and fillings, certain baking techniques facilitate the use of alcohol across a number of applications involving making cupcakes.
Add a small amount of alcohol directly into the batter which produces a rich flavour profile, offering a light infusion throughout the sponge.
Once baked, soak the cupcakes in a liquor of your choosing, for a more pronounced flavour and moist crumb.
Combine a tablespoon or two of alcohol into your icing for an extra dimension of flavour, allowing the frosting to carry the liquor’s distinctive notes.
Certain types of alcohol work better with specific flavours – rum with chocolate and whisky for caramel-based cupcakes, for overall flavour complexity.
Make an alcohol-infused syrup to brush over the cupcakes while they are still fresh out of the oven, for a glossy finish to the cupcakes.
Prepare a liquor-infused glaze to add as an extra layer over your cupcake frosting for a shiny finish and an appealing visual effect.