Archive for November, 2011

Ginger Whiskey Cupcakes with Marzipan Turkey Toppers

Happy belated Thanksgiving!

This year, I am thankful for so many things. Some of those things include that I got to celebrate Thanksgiving twice this year! Both times were with wonderful friends and family (well, all of them are like family now). For my second Thanksgiving, there are lots of traditions. One includes cooking with and drinking lots of Maker’s Mark whiskey, and so when I was brainstorming cupcake flavors of course I had to include Maker’s. And when I was thinking of cocktails that include whiskey, we realized that a bomb combination would be to make Ginger Whiskeys! Yum.

And it was Thanksgiving. I don’t eat turkey obviously but I can eat marzipan turkeys! So we had a craft-night and made this army of cuties:

Fluffy Ginger Cake Ingredients:

This recipe makes eighteen cupcakes, or one 9-inch cake

1 Tblsp. apple cider vinegar
1 ½ cups plain unsweetened almond milk
2 1/8 cups flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup canola oil
1 ¼ tsp. vanilla extract
2 Tblsp. freshly grated/zested ginger

Preheat the oven to 350º F. Line a cupcake tin with papers. Set aside.

Stir the almond milk and apple cider vinegar together well and set aside (the mixture will curdle). Grate or zest your ginger while you wait for the curdling.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the almond milk mixture, canola oil, and vanilla extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl. Add the ginger at the very end, and mix to incorporate.

Fill your cake pan with the batter. Bake for 23-26 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pan for 15 minutes, then when luke-warm, remove cakes from the pan and place on a wire rack. Let cool completely before frosting.

Maker’s Mark Caramel Glaze Ingredients:

1/3 cup Maker’s Mark® Bourbon
3/4 cup dark brown sugar
1/2 cup butter
1/2 cup half & half
1 cup powdered sugar
1 teaspoon vanilla extract

 In a small saucepan, melt the brown sugar and butter over a medium low heat. Stir vigorously to create a smooth texture. Pour the half & half into the brown sugar blend, using a whisk to incorporate. Whisk in the powdered sugar. Continue stirring until sugar has completely dissolved. Add the Maker’s Mark whiskey and vanilla extract. Remove from heat and let cool. Make small holes in the tops of the cooled cupcakes with a fork and pour the glaze over the cakes – let the glaze seep in, and re-pour if you want extra. Refrigerate to set.

Ginger Zing Cream Cheese Frosting Ingredients:

1/2 cup butter, room temperature
3/4 cup cream cheese, room temperature
1 1/2 cups confectioner’s sugar, sifted
1 tsp. vanilla extract
2 Tblsp. freshly grated ginger
1 1/2 Tblsp. freshly zested lemon rind

Beat the butter and cream cheese together with an electric mixer. When you have a smooth, fluffy consistency, add the vanilla extract and confectioner’s sugar half a cup at a time. Mix until fully combined. Add more sugar if you want a thicker frosting, but be aware that it can get quite sweet quickly! Make it a little thicker than you want it, and then add the ginger and lemon zest – it will thin out the frosting just a little bit. Spread frosting over the glazed cupcakes. Eat and enjoy!

New Category/Confession

Hi Loyal Readers and Bakers!

I have a confession to make…Because of various health concerns and life changes, after four years I am not vegan anymore! I still continue to bake mostly vegan desserts but I have been experimenting with dairy products and I’d like to share some of those recipes with you. I’ll take pictures and share the recipes for all the vegan and non-vegan delicious treats that I concoct, still on this blog. I’ve created a new category “vegan” which you can check if you want to exclusively look for vegan recipes.

I hope you enjoy my future posts, both vegan and not!

If you want to convert non-vegan recipes to make them vegan, here’s a helpful cheat-sheet:

cream cheese can always be replaced with Tofutti Cream Cheese (plain/original flavor)

butter can be replaced with Earth Balance margarine

eggs can be replaced with: 1/3 cup applesauce, EnerG Egg Replacer, half of a mashed banana, 1 tablespoon of cornstarch blended with 2 tablespoons of warm water, 1 tablespoon of ground flax seeds mixed with 3 tablespoons of warm water, or a variety of other binding agents depending on what consistency you want your baked good to have (or what properties you need your egg replacer to have (binding, rising, etc.)).


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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ©cookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!