Cupcakes Week 11

My husband is a HUGE Jack Daniel's fan....so these are for him :)

Make sure you get a good amount of buttercream on them.

Jack Daniel's Vanilla Caramel
1 cup Sugar
1/2 cup Corn Syrup
5 Tbsp. Water
3/4 cup Salted Butter, in pieces
1/3 cup Whipping Cream
1/3 cup Sour Cream
1 Tbsp. Vanilla
2 Tbsps. Jack Daniels

Mix sugar, corn syrup and water until dissolved over low heat. Increase temperature to high, cover, and boil two minutes, to roughly 300 degrees, or until a warm amber color. Drop in butter pieces and whisk. Then add in cream, whisk again, and then sour cream, whisking to incorporate. Finally, add in vanilla and Jim Beam and whisk until combined. Allow to cool before using. Store leftovers in refrigerator until needed. Rewarm for 10 seconds in microwave if desired.

Jack Daniels Buttercream
makes enough for 24 cupcakes
2 sticks Unsalted Butter, Room Temp
1 Stick Salted Butter, Room Temp
1/2 box Instant Vanilla Pudding (or, cheesecake flavor is great, too)
1 Tbsp Jack Daniels
1/4 cup Heavy Whipping Cream
1 cup Confectioners Sugar

Place room temperature butter in bowl of stand mixer and beat it until smooth, then add half a box of instant Vanilla Pudding and Jim Beam. Beat again until smooth, then add 1/4 cup of heavy cream and beat it again, about 4 minutes or so. Now add in powdered sugar – 1 cup should do the trick. Beat it again for 5 minutes. If it isn’t sweet enough for you, just add a little more sugar and beat it again, but it should be good to go at that point! I pipe mine on using a giant star tip, which makes it a little dressier (and actually easier, in my opinion.)