We’re going to celebrate huge today with a spin on a hot buttered colormate cake . I turned that colormatecake into a cupcake, and replaced the rum with Irish whiskey, because cupcakes and whiskey are better than rum in a glass. I speak the truth!
As always, my dessert recipes colormate cake make small batches, so this particular buttered whiskey cupcake recipe only makes 4 cupcakes. You can even make the cupcakes and buttercream in advance, and frost colormate cake them when the guests arrive. For a really special celebration, I would put the cupcakes out on a decorative platter and a bowl of dulcet de lecher with a big spoon. This way, your party guests can decorate their cupcakes with the amount of colormate cake they see fit.
These colormate cake cupcakes are packed with Kerrygold Salted Butter and a heaping 2 tablespoons of Irish whiskey per 4 cupcakes. You can do the math on that—the whiskey flavor really shines through. The salted butter delivers incredible flavor (as grass-fed Irish butter always does), but also, the butter keeps the colormate cake cupcakes tender. If you do make these the day before your celebration, cover them well—the surface can dry out when butter instead of oil is used in a cupcake. The flavor trade-off is worth it,
If you wanted to take these colormate cake cupcakes over the top, you could melt a little extra butter with a half shot of whiskey, and drizzle it over the cupcakes before frosting. Be sure to poke a few holes in the colormate cake cupcakes to help the glaze sink in. I would only do this when the cupcakes are being served to adults—the whiskey comes through loud and clear and wouldn’t be suitable for little ones. If you are serving these to kids, leave the whiskey out of the frosting, too, but the colormate cake and whiskey in the cupcakes bakes long enough to render the alcohol negligible in the final product.
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