Can anyone tell me how to make alcohol infused cupcakes/cakes using popular liquor ie: Patron,Baileys,Champagne, etc.?
I'd say make a simple syrup (half sugar half water, bring to a boil for a while) and add as much of the liqueur to it as you'd like, then spoon it over the cake. You could punch some holes in the cake with a bamboo skewer for better absorption. It would probably be a good idea to experiment a little bit first (maybe on some cupcakes) to make sure the flavor comes through without being overpowering.
+1 to what Marianna46 said - for sure do a trial run! My first batch of "kahlua cupcakes" went terribly wrong and I'm sooooo glad I had time to try other things. The first time I wasn't thinking straight and just poured a full shot of liquor right into my cupcake batter and they just turned into mush. I think it turned out to be more of a pudding 
The second time I made a syrup, which ends up losing some if its alcohol, but that was okay! and it worked out MUCH better and tasted pretty dandy too!
Cakeladi, I use many different types of alcohol in my baking. I use the alcohol as a flavor enhancement, not a novelty.
Each type of alcohol works differently in a recipe. Very few benefit from baking in the cake or cupcake. Many can be brushed, a very few need simple syrup, and the alcohol can be added to fillings, ganache, and frostings as well. Many times a cupcake will benefit from a combination of flavors.
If you would like a link to my site, pm me. I'll be happy to share the method and amounts for any of the alcohol infused recipes. I probably have 50 examples.
I use liquors in my buttercream often such as kahula,amaretto and baileys are my most popular. The only cupcakes that I actually bake with liquor in them are my chocolate guinness and my rum cupcake but with the rum cupcake I also pour a rum syrup over the top. Otherwise I dip my cupcakes into the liquor after I poke the top with a fork. I make my yellow cupcake and then poke holes in the top and dip the top into kahula and then top it with a baileys buttercream and everyone loved those
bakencake, there's another called, Boozy Baker.
I have both books. I don't use the recipes, as I use my own, but I enjoy reading the flavor combinations. Both books have great reviews on Amazon, so I am sure either one would be an excellent choice.
Here's my OCD, cookbook obsession habit:
I go to Amazon, make a list of all of the recipes that have been tried with great results (and the bad), and put that list in the book for reference. Both of those books have a long list of reviewer posted greats.
Cakeladi, I use many different types of alcohol in my baking. I use the alcohol as a flavor enhancement, not a novelty.
Each type of alcohol works differently in a recipe. Very few benefit from baking in the cake or cupcake. Many can be brushed, a very few need simple syrup, and the alcohol can be added to fillings, ganache, and frostings as well. Many times a cupcake will benefit from a combination of flavors.
If you would like a link to my site, pm me. I'll be happy to share the method and amounts for any of the alcohol infused recipes. I probably have 50 examples.
I wouldn't mind having this info too if you wouldn't mind. I am new to baking and have also wondered about alcohol and baking. Thank you!
bakencake, there's another called, Boozy Baker.
I have both books. I don't use the recipes, as I use my own, but I enjoy reading the flavor combinations. Both books have great reviews on Amazon, so I am sure either one would be an excellent choice.
Here's my OCD, cookbook obsession habit:
I go to Amazon, make a list of all of the recipes that have been tried with great results (and the bad), and put that list in the book for reference. Both of those books have a long list of reviewer posted greats.
thanks for the heads up on that book. need to check it out. that one and i think it's called the butch bakery. it's a guys take on cupcakes
Hi, Susan, I just PM'ed you too, before I saw that everybody was using this forum to ask for your website. Could you include me in the list, please?
Hi, Susan, just thought I'd let you know I make the Bailey's cake last weekend. I subbed Bailey's for the liquid in the WASC recipe, then spooned about a half cup of Bailey's over the two layers (it was an 8" cake) after I leveled them, then made Bailey's buttercream (Bailey's for all the liquid) to fill and frost. It tasted really good, but wasn't at all overpowering. The birthday girl (my daughter) was thrilled. Thanks for your help.
Sorry, this posted twice (it's been happening a lot lately, not sure why).
Marianna, I just got lucky enough to have my niece pick Bailey's as on of the flavors for the wedding cake I'm making her. I made a 6" cake and gave her half to try. Not only did she love it, but I just had the last little piece for lunch. I never eat my desserts after final recipe tweaks, but this one is my favorite.
Mine is a little different. I make a subtle pecan custard filling and the frosting is cream cheese/butter based with no Bailey's. I don't put the Bailey's in the frosting because I use so little sugar it is already awfully soft.I do use vanilla bean paste and homemade vanilla extract.
If you would like my filling recipe, pm me.
Oh, honey, I just did! Your cake sounds wonderful.
Cakeladi, I use many different types of alcohol in my baking. I use the alcohol as a flavor enhancement, not a novelty.
Each type of alcohol works differently in a recipe. Very few benefit from baking in the cake or cupcake. Many can be brushed, a very few need simple syrup, and the alcohol can be added to fillings, ganache, and frostings as well. Many times a cupcake will benefit from a combination of flavors.
If you would like a link to my site, pm me. I'll be happy to share the method and amounts for any of the alcohol infused recipes. I probably have 50 examples.
I am very interested in the information, do you mind sending me a link?
scp1127
I just found this site today. I would love a link to your site if possible. Thanks so much.
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