CROWN ROYAL CUPCAKES RECIPE – These cupcakes are irresistible and crazy, Crown Royal flavors will help us to create a great dessert.
The incorporating of some Crown Royal in a buttery cupcake, yes, we can do that, and we will get the most delicious cupcakes in the world. Don’t lose this recipe, and also don’t forget to share it with your Facebook friends.
CROWN ROYAL CUPCAKES RECIPE
Serving: 18 Servings | Calories: 375 kcal | Course: Dessert | Prep Time: 35 minutes | Cook Time: 25 minutes | Total Time: 1 hour
For The Cupcakes:
— ½ cup unsalted butter, room temperature.
— ½ cup chopped pecans.
— 1 ½ cup flour.
— 2 tsp vanilla extract.
— ¾ tsp baking powder.
— ½ tsp baking soda.
— 1 cup brown sugar.
— ¼ tsp salt.
— 2 eggs, room temperature.
— 1 tbsp Crown Royal.
— ¾ cup buttermilk, room temperature.
For The Frosting:
— 1 cup soft unsalted butter.
— 2 tsp Crown Royal.
— 4 tbsp heavy whipping cream.
— 4 cup powdered sugar.
— 1 tsp vanilla.
Preheat oven to 350 degrees.
Line cupcake tins with paper liners.
Sift flour, baking powder, and baking soda into a medium bowl.
In a mixing bowl, combine the sugar, salt and 1 stick of soft butter.
Beat at medium speed for 5 minutes.
Add eggs, one at a time, then add vanilla and Crown Royal with the very last egg. Beat until well combined.
On low speed, add the flour mixture……alternate with milk. Begin and end the addition with the flour.
Add nuts with the last addition of flour.
Stir batter only to fully blend all ingredients.
Fill the cupcake tins with cupcake batter until ¾ full.
Bake 20-25 minutes, or until an inserted toothpick comes out clean.
Cool in cupcake tin for 10 minutes.
Remove from cupcake tin, then completely cool them on a wire rack.
Beat the softened butter on its own until smooth.
Add vanilla extract.
Add powdered sugar into the creamed butter until it becomes a smooth and thick texture.
Gradually add heavy whipping cream until completely mixed.
If the frosting is too thick, add several drops of heavy cream, if the frosting is too thin, add more powdered sugar.
Add the Crown Royal and stir it into the frosting.
Take a spoonful of the frosting and hold the spoon upside down. If the frosting drops off the spoon, add more powdered sugar. If the frosting doesn’t fall off the spoon, then it’s ready.
Scoop the frosting into a pastry bag with a large frosting tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Frost the cupcakes from the outside edge, working inward to the circle.