Admission: I dislike Jack Daniels. To my own dismay really. I want so bad to be a Whiskey Girl. So bad. But it’s just soo gross.
Okay, so anyway, I found a way that I like JD. Infused into a frosting! Yep. These cupcakes were inspired by a recipe I found from Betty Crocker for Rum and Cola Cupcakes. It was my best friend’s birthday — she’s so lucky, she really is a whiskey girl — and because Jack is her drink of choice, I decided to sub JD in for the rum in the frosting of those cupcakes.
Now, if you read my previous post for Pink Champagne Funfetti Cupcakes, you might know of my frosting mishap I experienced when making frosting that has booze in it. If you leave it in the fridge overnight before frosting your cupcakes, it becomes incredibly strong! In addition, I added extra Jack while I was taste testing the frosting as I made it, and whew! the flavor strengthens overnight. Whatever you do, follow the directions for the amount of Jack to use and frost your cupcakes right after you make the frosting and you’ll be all good!
Drink up! Er… eat up and enjoy!
Jack and Coke Cupcakes
slightly adapted from Betty Crocker
Makes 24 cupcakes
1 box devil’s food cake mix
1/2 cup vegetable oil
3/4 cup Coke Zero
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup Jack Daniels Whiskey
1 tsp. vanilla extract
Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
In a large bowl, beat all cake ingredients for 30 seconds on low speed. Increase speed to medium and beat for 2 minutes. Evenly distribute batter among muffin cups.
Bake for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool completely.
Once ready to serve, prepare frosting. In a large bowl, beat butter and powdered sugar on medium-low speed until combined. Increase speed to medium and gradually add Jack Daniels and vanilla extract until well mixed. Frost cupcakes, decorate with sprinkles, if desired, and eat!