When life gives you lemons, uncork your WhistlePig and make Whiskey Sour Cupcakes. These boozy treats are a sure hit after dinner, on the weekend, or, ahem, anytime. For extra delight, serve with a neat dram of the ‘Pig.

Makes 18 cupcakes

shortening, 1/4 cup
butter, 1/4 cup, softened
brown sugar, 1/2 cup
sour cream, 2/3 cup
2 eggs
sugar, 2/3 cup
WhistlePig Straight Rye Whiskey, 4 tbsp
1 lemon, zested
baking powder, 2 teaspoons
salt, 1 pinch
flour, 2 2/3 cups

Preheat oven to 350 degrees F; place paper liners in muffin tin. Set aside.

Cream shortening, butter, brown sugar and sugar. Add sour cream, eggs, whiskey, and lemon zest; beat until smooth. Sift together remaining ingredients, and gradually incorporate into wet mixture. Distribute evenly between 18 cups; bake for 16 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool completely.

While the cupcakes cool, prepare the frosting and garnish. You’ll need:

Butter, 12 tablespoons, softened
Lemons, 4, zested and juiced
Powdered sugar, ≈ 4 cups
18 Luxardo Maraschino cherries

Whip butter, lemon juice, and lemon zest. Gradually incorporate powdered sugar until frosting is stiff. Gently pipe onto cupcakes; top with a single cherry. Cheers!

 

(Photograph courtesy of bethcakes.com)