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    Bourbon Brown Sugar Cupcakes

    ha scritto per te

    These Bourbon Brown Sugar Cupcakes are inspired by the flavors of Derby Pie, which is often served during the Kentucky Derby. Brown sugar cupcakes have a bourbon-walnut praline center, and they’re topped with rich bourbon-spiked chocolate buttercream.

    The Kentucky Derby is held the first Saturday in May each year. And as a dyed-in-the-wool southerner I can’t let it pass by without celebrating it with food. I’ve said it before – I’m not really a follower of thoroughbreds, but I am a huge fan of the food that surrounds Derby Day!
    This cupcake recipe starts with a brown sugar cake batter, which has a healthy dose of bourbon in the mix. A bourbon-walnut praline filling is baked right into the cupcake. Which gives it something akin to a ‘bourbon ball‘ center. Chocolate buttercream – again – spiked with bourbon, has truffle-like flavor and consistency. Toasted walnuts and mini chocolate chips give a nod to it’s inspiration – Derby Pie. Have you heard of it?

    Inspired by Derby Pie
    To understand the inspiration for this cupcake, you first need to know about Derby Pie. It’s a famous dessert that originated in Louisville, Kentucky. Rich and decadent, it’s typically made with a filling of chocolate chips, walnuts, and bourbon. (Think pecan pie family, but with chocolate and walnuts.) While Derby Pie is not an official dish created specifically for the Kentucky Derby, it has become strongly associated with the event.
    The Derby Pie recipe was created in the 1950’s by the Kern family, who own Kern’s Kitchen in Louisville. They are highly protective of their secret family recipe and the confection’s trademark name, which is why you probably won’t ever find a copycat recipe for it here.

    Make the Bourbon Walnut Praline
    Mix up the bourbon walnut praline filling first, since it needs to be refrigerated before use. Combine the following until well blended: toasted chopped walnuts, vanilla wafer crumbs, brown sugar, cocoa powder, corn syrup (or honey), and bourbon, of course. Put it in the refrigerator while you make the cupcakes.
    Bourbon Buying Tip: Use a Kentucky bourbon that you like to drink. Or, something with a pleasing fragrance. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.

    Make the Brown Sugar Cake Batter
    Mix together dry ingredients in a large bowl: flour, baking powder, cinnamon, allspice, nutmeg, and salt. Cream together butter and brown sugar until fluffy, then add in egg one at a time. Alternate the dry ingredients with sour cream and bourbon. All of which results in a heavenly spiced fluffy cake batter.

    Divide the batter between cupcake liners using a trigger ice cream scoop (such as this one). Then, with a teaspoon measure, scoop the chilled walnut praline mixture on top of each scoop of cake batter. Press the praline mixture down into the batter with the back of the teaspoon. Next, gently swirl the cake batter over the praline. Use a butter knife for this – it works well! (See video for this action.)

    Bake and Cool
    Bake the cupcakes in a preheated 350°F oven for about 18 minutes. When they’re done, the cupcake tops will be cracked and the filling will have bubbled up a little. Cool the cakes completely on a wire rack before frosting.

    Make the Chocolate Bourbon-Spiked Buttercream
    Cream together room temperature butter with confectioners’ sugar. Then add melted unsweetened chocolate (the Baker’s Bar kind) and 2 tablespoons of bourbon. If you can’t find unsweet chocolate, you can use bittersweet chocolate as a substitute. Beat everything together until thick and consistently chocolate-hued. Add in whole milk a little at a time to thin the mixture, then whip until light and fluffy.

    Frost the Cupcakes
    Immediately transfer the frosting to a large piping bag fitted with a French piping tip (open star, Ateco #828). Pipe one swirl of frosting onto each cupcake and immediately sprinkle on chopped walnuts and mini chocolate chips.
    Note: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!

    Garnish your Bourbon Brown Sugar Cupcakes with black cocktail cherries. Although, this can be optional. But it’s such a nice touch. And it’s a nod to the popular Old Fashioned cocktail, made with bourbon and muddled cherries. Find them for purchase right here!

    And if you’re all in for the Derby theme, then you can find the cute equestrian cocktail picks I used right here.

    I can’t help but think these would be great for Father’s Day as well. But with their bourbon ball-like centers and lightly spiced brown sugar cake? Also fall and winter holidays. (I know, too soon!)

    If you’re looking for something rich, decadent, and uniquely southern – then this may be the ticket. Make them for Derby Day, Father’s Day, or for the bourbon enthusiast/aficionado in your life. Or if you’re always looking ahead (like me!) bookmark them for holiday fare. Because nothing says special occasion like a sweet treat infused with good ol’ Kentucky bourbon.
    Related Recipe: Derby Pie Truffles

    Bourbon Brown Sugar Cupcakes

    Heather Baird

    These Bourbon Brown Sugar Cupcakes are inspired by the staple dessert of the Kentucky Derby: Derby Pie. Brown sugar cake batter is infused with bourbon, and filled with a bourbon walnut-praline mixture – flavors and textures that resemble a classic bourbon ball. The bourbon-spiked chocolate buttercream makes these truly decadent, and worthy treat for watching the most exciting two minutes in sports. However, you don’t have to be a Derby fan to make these cupcakes.See recipe notes for no-alcohol suggestions.

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    Prep Time 20 minutes minsCook Time 18 minutes mins30 minutes cooling time 30 minutes minsTotal Time 1 hour hr 8 minutes mins

    Course DessertCuisine American, Southern United States

    Servings 16

    EquipmentDecorator piping tip Ateco #828Piping bag
    Ingredients US CustomaryMetric Bourbon walnut praline filling1/4 cup chopped walnuts toasted1/4 cup vanilla wafer crumbs3/4 teaspoon unsweet cocoa powder1/4 cup confectioners’ sugar1 teaspoon light corn syrup or honey1 tablespoon Kentucky bourbonBrown sugar cupcakes2 cups cake flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon allspice1/4 teaspoon grated nutmeg1/4 teaspoon fine grain sea salt1/4 cup unsalted butter at room temperature3/4 cup light brown sugar2 large eggs3/4 cup sour cream1/4 cup Kentucky bourbonBourbon chocolate buttercream4 oz. unsweet chocolate chopped1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar2 tablespoons Kentucky bourbon1/4 cup whole milk or cream1/4 cup chopped walnuts toasted3 tablespoons mini chocolate chips16 black cocktail cherries such as Amarena or Luxardo cherries
    Instructions Bourbon walnut praline fillingCombine the walnuts, vanilla wafer crumbs, cocoa powder, and confectioners’ sugar in a bowl. Whisk to combine. Add the corn syrup and bourbon. Mix well with a rubber spatula until well blended. Refrigerate the mixture while you make the cupcakes.Brown sugar cupcakesPreheat the oven to 350°F. Line cupcake pans with 16 paper liners.In a large mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and sea salt. Set aside.In the bowl of an electric mixer, cream together the butter and brown sugar. Add the eggs in one at a time. Mix well after each addition.Add 1/3 of the dry mixture to the creamed mixture and beat until just combined. Add half of the sour cream and all of the bourbon to the batter; beat until just combined. Add in another 1/3 of the dry flour mixture; mix again. Add the remaining sour cream; mix until just combined. Finally, add the last 1/3 of the flour mixture and beat until a fluffy consistent batter is achieved, about 2 minutes.Portion the batter into the prepared cupcake tins (use a trigger ice cream scoop if you have one, or 1/4 cup measure). Remove the bourbon walnut praline filling from the refrigerator and scoop it by the level 1 teaspoonful. Place one teaspoon of the filling on top of each portioned cup of batter. Press the filling down into the batter using the back of the teaspoon, or with a butter knife. Gently swirl the batter over the filling (see video for this action).Bake for 18-20 minutes, or until the cupcakes are well risen, the tops are slightly crackled. Let cool in the pans 5 minutes, and then remove to a wire rack to cool completely.Bourbon chocolate buttercreamPlace the chocolate in a microwave-safe bowl and heat in 1 minute increments at 100% power, stirring well in between heatings, until the chocolate is melted and smooth. (About 2 minutes total time.) Set aside to cool slightly.Place the butter in the bowl of an electric mixer and beat on high speed until creamy. Add the confectioners’ sugar and mix on low speed at first, then medium speed, until the mixture is crumbly and partially combined. Add in the cooled melted chocolate and the bourbon. Mix again until a thick consistently chocolate frosting is achieved. Add milk and beat until light and fluffy. If mixture seems thick, add additional milk 1 tablespoon at a time until it comes to piping consistency.Immediately transfer the buttercream to a piping bag fitted with a large open star tip (also called French piping tip, or Ateco #828). Pipe one swirl on top of each cupcake. Sprinkle with walnuts and mini chocolate chips. Add one cocktail cherry to each center swirl of frosting.Store cupcakes air tight in a cupcake keeper, or well covered with plastic wrap.
    NotesWhat to expect: These cakes are rich with a sturdy brown sugar cake base filled with bourbon walnut praline. The center tastes like a classic bourbon ball. The frosting is rich and deeply chocolaty. When first assembled, you may have a slight boozy note of alcohol from the frosting, but the next day the bourbon will have mellowed and all that’s left is the nuanced flavors of the bourbon.
    No Alcohol Version: It’s difficult to find a good replacement for bourbon in baking recipes. My choice is apple juice (no sugar added) mixed with a little bourbon vanilla extract. For this recipe, replace the bourbon in the filling with 1 tablespoon apple juice, and 1/4 teaspoon vanilla extract.  For the cake portion, replace the 1/4 cup bourbon with 1/4 cup apple juice with 1/2 teaspoon vanilla extract. For the buttercream, simply omit the bourbon and replace it with 1 teaspoon vanilla extract.
    Pipe Swiftly: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
    What Kind of Bourbon: Use a Kentucky bourbon that you like to drink. Or, something with a fragrance that you find pleasing. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
     
     

    Keyword bourbon balls, bourbon chocolate buttercream, brown sugar bourbon cupcakes, brown sugar cake, Derby Day recipe, derby pie cupcakes, Kentucky bourbon, Kentucky Derby recipe, walnut praline filling

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    • in Recipes

      Butter Pecan Praline Cake

      ha scritto per te

      Here’s a cake as southern as the Kentucky Derby itself! Butter Pecan Praline Cake is the perfect sweet treat to make for Derby Day, but it’s a favorite for all occasions.

      This cake is so nice, I made it twice!
      Derby Day is coming up and I wanted to make something special for the occasion. A cake brimming with butter, brown sugar, and pecan flavors seems fitting. It’s a southern favorite that I make year-round. It would be great for Mother’s Day, Memorial Day, or bookmark it for Thanksgiving because those brown sugar flavors taste just right when the leaves turn.

      I couldn’t resist making a horseshoe-shaped version of this cake loaded with red roses in true derby style. The pageantry – namely the blanket of red roses draped across the winning horse’s back – is truly a sight to behold. This cake pays homage to that.
      However, the original 3-layer version is a good no-frills, all-purpose recipe. So I made it, too! And you should make it any time you crave something that tastes like it came from a southern grandma’s kitchen.

      This cake is an easy task for home bakers. The buttery layers don’t rise much in the center, so they really don’t need much leveling, if any. The buttercream frosting is loaded with finely ground pecans. It lends itself best to big swirls with an offset spatula, but you can also pipe it! The ground pecans are fine enough to pass through a decorator tip.

      The only thing more it requires is some chopped pecans pressed into the bottom edge of the cake, and a sprinkle on top.

      The horseshoe garland cake.
      Bake the batter in a 13×9 pan instead of 3 round layers. Cut a horseshoe-shaped template from a piece of parchment and tack it onto the cooled cake using toothpicks. Give it a trim with a serrated knife and save the cake scraps for breakfast (or a trifle!).

      Cover the horseshoe in a thick layer of the butter pecan frosting. In addition, you’ll need a double batch of American buttercream tinted red for the roses. You can find my recipe for that here (or in the Sprinkle Bakes book!).
      Also, you can find my buttercream rose tutorial here. The same technique applies for these roses, except you’ll make them slightly smaller and pipe the roses on a #7 flower nail head. Scoot the flower off of the nail head using some flower-lifting scissors, or a spatula.

      Place each rose side-by side on the cake. I don’t think any two of my flowers were the same – ha! My advice is to aim for beauty, not perfection. Those are two very different things, in my opinion.

      So, now I have two Butter Pecan Praline cakes – guess I’d better get to sharing! I don’t think I’ll have a problem finding any takers, do you?
      The recipe below gives the instructions for the 9-inch round layer cake, and you’ll find directions for the horseshoe cake in the recipe notes.

      Butter Pecan Praline Cake

      Heather Baird

      This Butter Pecan Praline Cake is a southern favorite. It’s perfect for Derby Day, but it’s welcome at our table at any time of year!Be sure to use the spoon and sweep method when measuring the flour, and sift it so the baked cake has a light, fluffy texture.

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      Prep Time 25 minsCook Time 30 minsTotal Time 55 mins

      Course DessertCuisine American, Southern United States

      Servings 12

      Equipment3 round cake pans, 9 inches each
      Ingredients  Brown sugar cake layers3 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup unsalted butter room temperature1 cup light brown sugar1 1/2 cups granulated sugar4 large eggs room temperature1 tablespoon vanilla extract1 1/4 cups whole milkButtercream pecan frosting2/3 cup unsalted butter6 cups powdered sugar1/2 cup heavy cream or milk1 tablespoon vanilla extract1/4 teaspoon fine grain sea salt1 cup pecans finely ground1 cup chopped pecans
      Instructions Brown sugar cake layersPreheat oven to 350 °F. Spray three 9″ round cake pans with flour-based cooking spray.Sift together flour, baking powder, baking soda, and salt. Set aside.In the bowl of an electric mixer fitted with a paddle attachment, beat butter until creamy. Add brown sugar and granulated sugar and beat until fluffy. Add eggs one at a time. Mix well with each addition. Add vanilla extract and beat until well-blended.Add 1/2 of the flour mixture to the creamed mixture. Add in all the milk; mix well. Add remaining flour mixture and combine until just incorporated. Using a large rubber spatula, scrape down the sides and bottom of the mixing bowl and fold together by hand so that all ingredients are well incorporated.Divide batter evenly into the prepared pans, slightly more than 2 cups of batter per pan. Bake for 30 minutes or until a toothpick tester comes out clean. Cool the cakes in the pan 7-10 minutes. Turn layers out of pans to rest a wire rack to cool completely before frosting.Butter Pecan FrostingIn the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy. Add 2 cups of powdered sugar and beat until light and fluffy. Drizzle in a little heavy cream. Gradually add remaining powdered sugar alternating with the heavy cream. Scrape down the sides and the bottom of the mixing bowl with a spatula so that all ingredients are well incorporated. Add vanilla and salt; beat well. Beat in the 1 cup of finely ground pecans.Fill cakes with the frosting and stack; coat the outside of the cake with a thin crumb coat of frosting. Refrigerate until firm, 15 minutes. Cover the outside of the cake with swirls of frosting. Press chopped pecans onto the bottom edge of the cake. Transfer leftover frosting to a piping bag fitted with a large open star tip. Pipe stars around the top edge of the cake. Immediately sprinkle chopped pecans over the stars.
      NotesFor the horseshoe cake, bake the cake batter in a 13×9 inch pan for about 50 minutes. Tent the top of the cake if it begins to overbrown.
      Lay a piece of parchment paper flat on a work surface. Lay the bottom of a 13×9 inch pan on the parchment and trace around it. Cut out the shape. Draw a horseshoe within the shape and cut it out to use as a template. Lay the template on the baked, cooled cake and tack down onto the cake with toothpicks. Carve around the cake using a serrated knife. Save cake scraps for cake pops, trifles, or snacking.
      Make the butter pecan buttercream as directed and frost the entire cake. Tint two batches of American buttercream red (scroll to the bottom of this post for recipe). Pipe roses using #104 petal tip onto #7 flower nails (see this post for buttercream roses tutorial). Transfer to the top of the horseshoe cake using flower lifting scissors or a spatula.

      Keyword brown sugar cake, butter pecan frosting

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