Remember my Double Gin Drizzle cake? Well I’ve been keen to make some more boozy treats and as the festive season is upon us I thought now would be the perfect time to get creative.
As much as I’m a fan of gin I also really like whisky, especially when it comes with an added kick of cinnamon.
Fireball is one of my all-time favourite drinks. It’s delightfully warming and can be enjoyed straight, with a mixer, in cocktails or in a dessert.
A couple of weeks ago I decided to give Fireball Cupcakes a try. I had these orange cupcake cases to use and a fresh bottle of Fireball so it seemed like the perfect time.
I made a couple of batches to test out a few different methods. One of my test batches included adding Fireball into the cupcake batter. However, I didn’t think the flavour pay-off was strong enough. You’d have to add a lot in to really get the full flavour coming though. So instead we’ll be adding it as a drizzle onto each cupcake (optional) and into the icing.
This is my basic cupcake recipe. I’m not sure where it first came from but it’s been setting in the pages of my recipe book (which I made at uni) for years.
150g butter – I opted for my favourite dairy free spread
150g self-raising flour
1 1/2 Teaspoon of cinnamon
Splash of vanilla extract
2 Shots of Fireball
300g Icing sugar
3 tbsp of Fireball
Food colouring – optional
Pop the oven onto 180C and fill your muffin tin with paper cupcake cases. These orange ones are similar to mine.
Mix the butter and sugar together in a bowl. Then add in the vanilla essence and 2 beaten eggs.
Fold in the flour and cinnamon then mix well. If the mixture doesn’t drop off the spoon easily you can add a little milk.
Fill your cupcake cases with the mixture. I fill mine just over halfway.
Bake for 15 – 20 minutes.
Pop a skewer into the cakes to ensure they’re cooked inside.
While the cupcakes are still warm use a skewer to poke little holes into each cupcake. Then mix a little fireball and sugar together and pour it over each cake. A bit like a drizzle cake.
Leave them to cool on a wire rack.
Beat the butter in a bowl and gently sieve the icing sugar in. As it becomes stiff slowly add in the Fireball. Keep going ’til the mixture is smooth and creamy. Remember, you want to be able to pipe it onto your cupcakes. If you over-mix the mixture it can become too soft. If this happens pop it into the fridge for 15 minutes.
Add a little food colouring to give your cupcakes that fireball orange look. Then scoop it into your piping bag and ice each cupcake.
I hope you have fun making these Fireball cupcakes. They’re perfect for all the festive parties happening over the next month. Oh, if you need to stock up on Fireball my friends over at 31Dover have a good deal on.Find me here: Twitter, Instagram, Pinterest and Facebook