Prohibition Bakery founders Brooke Siem and Leslie Feinberg were onto something when they decided that booze and sweets belonged together. Not only is their New York City bakery a hit, but their cookbook and cupcake kits are are getting people excited about boozy baked goods all across the country. With so many cocktail-inspired flavors to choose from—like Margarita and Bee’s Knees—it was difficult to choose a favorite recipe. But when we heard that their Old Fashioned cupcakes included a bourbon frosting and boozy cherry filling, we were sold. The alcohol in this recipe isn’t cooked down, which makes this dessert more potent than most, so please nosh responsibly.
Old Fashioned Mini Cupcakes
Bourbon cherry filling
208 grams AP flour
1.5 tsp baking powder
.5 tsp baking soda
.25 tsp salt
1 Cup plain yogurt
1 Cup granulated sugar
1/3 Cup olive oil
.25 Cup orange juice
2 tsp Orange zest
Bourbon cherry filling
- Preheat oven to 325°F. Line mini cupcake tins with paper liners.
- Place flour, baking powder, baking soda and salt into a bowl and combine. Set aside.
- Combine yogurt, olive oil, sugar, orange juice and orange zest into the mixing bowl of a stand mixer and beat until incorporated. With the mixer running, add eggs one at a time.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in the mixing bowl. Mix until just combined, taking care not to overbeat.
- Fill cupcake tins to the halfway point. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before filling or frosting.
- When cupcakes are cool, core each cupcake with a small pastry tip. If you don’t have a pastry tip, poke a hole in the middle of the cupcake with a narrow-bladed knife (a steak knife will do).
- Fill the cavity with the bourbon cherry filling, taking care not to let it overflow.
- Frost cupcakes to your liking and top each with a bourbon cherry.
Bourbon Cherry Filling
.5 Cup Cherry Juice
.5 Cup Sugar
1.5 oz liquid pectin
.25 Cup Bourbon
- Combine juice and sugar in a saucepan. Bring to a boil, stirring frequently.
- Add pectin and stir until dissolved. Bring mixture to a hard boil and boil for one minute, stirring constantly.
- Remove from heat and skim off any foam.
- Transfer to a clean, heatproof container and let set in the refrigerator overnight.
- The next day, add in bourbon one tablespoon at a time, stirring between each addition.
- Transfer the bourbon-jelly mixture to a squeeze bottle.
.5 Cup shortening
1 lb confectioners’ sugar
1/3 Cup Bourbon
6 dashes Aromatic Bitters
- In an electric mixer, beat shortening with the paddle attachment until fluffy.
- With the mixer on low speed, add confectioners’ sugar.
- Slowly stream in bourbon and bitters and beat until smooth and fluffy, with no lumps or air bubbles.
- Transfer the frosting into a piping bag.