Winter Woodchuck Cupcakes
My roommate’s boyfriend has been bugging me to make cupcakes out of his Winter Woodchuck for about a week now. He insisted he did not like the Winter variety as a drink but he could imagine it making a great cupcake since it had a hint of vanilla. So I blindly followed and made him the cupcakes he asked for. Unfortunately, I am almost out of butter and I am completely out of vanilla so I was forced to use oil and hope that the flavor of the Woodchuck was delicious and strong enough to carry the flavor of these cakes.
Turns out the vanilla in the cider that caused the his aversion to the drink the first place worked very well in the cupcake! These are delightful, easy to make little cakes so if you have some Winter Woodchuck lying around that you don’t really like, bake it up!
Ingredients
- Just under 1/2 cup oil (or 1/2 cup butter)
- 1 cup sugar
- 1 egg
- 1 1/2 cup Winter Woodchuck Hard Cider (set extras from the bottle aside)
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 stick (1/2 cup) butter
- 2-3 cups powdered sugar
- the rest of the woodchuck
Instructions
- Preheat the oven to 350F and line your cupcake tray
- Mix together the oil and the sugar than add the egg. When well combined stir in the hard cider
- In another bowl sift together the flour, baking powder and salt
- Add the wet ingredients to the dry and stir until well combined
- Fill each cupcake liner 3/4 way full and bake for 15-18 minutes or until the toothpick comes out clean (my oven takes exactly 16 minutes)
- to make the frosting cream the butter than alternate adding powdered sugar and woodchuck.
- If desired consistency is not reached when all the woodchuck has been used, add milk to thin the frosting
- When cupcakes are cooled, frost away!
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