I often get questions about my boozy desserts. Can the alcohol be removed? Is this ok for a child’s birthday party? (That’s my favorite). Since alcohol plays such a prominent role in these vanilla maple whiskey cupcakes, I figured it might be a good topic for discussion.
Regarding alcohol in recipes:
If there’s alcohol in something being cooked (example: cupcakes going into the oven or a sauce), most of that alcohol is actually being cooked out. It’s there for flavor.
Keep in mind that extracts are typically straight alcohol. Your vanilla extract? Booze. However, you’re using such a small quantity of it. A tablespoon of whiskey isn’t much different than a tablespoon of vanilla extract, with the exception that the vanilla might actually be prepared using a higher proof alcohol. See below.
- 1 tablespoon baking powder
- 12 ounces unsalted butter, room temperature
- 1½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 6 large eggs
- 8 ounces unsalted butter, room temperature
- 2 tablespoons whiskey
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup water
- 6 large egg whites
- 16 ounces unsalted butter, cubed & at room temperature
- 1 tablespoon pure vanilla extract
- 3 tablespoons whiskey