Manhattan Cupcakes {with Tullamore D.E.W.}

Rich and moist, these Tullamore D.E.W. whiskey-infused cupcakes are topped with buttercream that tastes just like a Manhattan cocktail...A great after dinner treat on these cold, late winter nights.  Whether or not you're a lover of the cocktail, I can guarantee you will love these very "grown up" cupcakes!

The Manhattan cocktail was first introduced in (where else?) Manhattan.  Legend has the cocktail created around 1870, so it really is one of the very first cocktails, and a true American tradition.  It was a cocktail that used the whiskey of its time, Rye (Canadian Whiskey), which is a blended whiskey with a large portion of corn spirits.  

The "classic" Manhattan cocktail is a simple 2:1 ratio of whiskey to Italian vermouth, with a few dashes of Angostura bitters.  These cupcakes are based on that classic ratio of whiskey to vermouth.  Bitters were added as well.   Why fiddle with a good thing...Right?  

I used Tullamore D.E.W. in my cupcakes because it has become my whiskey of choice in all thing baked or "cocktailed."   You will find Tullamore D.E.W. smooth and full of flavor -- a great addition to boozy baked things, with a finish of warm caramel.  I'm not much of a straight up kind of cocktail girl, but I'm learning to enjoy a Manhattan every now and then.  An easy cocktail to order, and very grown up, too! 

Give these cupcakes a try...They are an easy slide into the classic Manhattan cocktail.  And, you just might have found a new and uniquely American cocktail to enjoy at your next happy hour!

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Step-by-Step

Place the finely chopped cherries in a small bowl.

Add 1/4 cup whiskey.  Microwave for 1 minute, stir, and set aside for 30 minutes.  

In a bowl, combine the dry ingredients.  In a measuring cup, combine the wet ingredients.

In a stand mixer, beat butter and sugar until light and fluffy.  

Add the eggs, one at a time, and beat well.  Add the vanilla and beat until creamy. Mix in the cherries..

On low speed, gradually add in the flour mixture, alternating with the milk mixture, starting and ending with flour in 3 parts.  Mix as little as possible -- just until the batter comes together.  Finish mixing by hand.

Divide the batter evenly among the cupcake cups.  I used a #12 scoop and added maybe 1 tsp more batter to each cup.   Note: you could add up to 1 tbsp and yield about 12 larger cupcakes. 

Bake as directed.  Let cool for 5 minutes and remove to a wire rack to cool completely.

To make the Manhattan Buttercream, mix the finely chopped dried cherries with 1 tbsp whiskey and 1 tsp vermouth.  Microwave for 30 seconds, stir, and let cool completely. (This step is optional.)

With a paddle attachment on a stand mixer, beat the butter on medium speed until broken up, but not smooth -- about 1 minute.  Careful not to overheat your butter.  :)  Add the vanilla, whiskey, vermouth, milk and bitters.  Beat on medium for one minute, scrape bowl until just emulsified.  Beat for another minute, scrape bowl. 

Slowly add in all the confectioners’ sugar.  Beat on medium for 1 minute, scrape bowl.     

Mix in the finely chopped dried cherries (optional).  To achieve desired spreading/piping consistency:  Add 1 tbsp corn syrup and beat for 30 seconds, repeat as necessary until desired consistency.   Beat for 1 minute on medium high. 

Pipe onto completely cooled cupcakes.  Top with a stemmed maraschino cherry that has been dried on a paper towel.

Manhattan Cupcakes with Tullamore D.E.W. (Irish Whiskey)
Makes 16 regular or 12 large cupcakes

Ingredients

1/2 cup chopped dried cherries soaked in 1/4 cup Tullamore D.E.W.
2 cups flour 

1 1/2 teaspoons baking powder

1/2 tsp cream of tartar
1/2 tsp salt
1/2 cup milk or half and half
1/2 cup Tullamore D.E.W. 

1/4 cup Sweet Vermouth

6-8 dashes of bitters
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract

Manhattan Buttercream Frosting
1/2 cup salted butter

1 teaspoons vanilla extract or vanilla bean paste

2 tbsp Tullamore D.E.W. 

1 tbsp Sweet Vermouth

1 tbsp cream or milk

2 dash bitters

2 1/2 cups sifted powdered sugar

2 tbsp finely chopped dried cherries + 1 tbsp whiskey + 1 tsp sweet vermouth (optional)

Corn syrup

Maraschino cherries with stems

To Make the Cupcakes
1. Preheat the oven to 350º F, and grease or line 16 cupcake cups.

2. In a small bowl, combine the chopped cherries and 1/4 cup whiskey.  Microwave for 1 minute, stir and set aside for 30 minutes.  Cherries should be plump and very little liquid remains.  

3. In a bowl, combine the flour, baking powder, cream of tartar, and salt and set aside.  In a measuring cup, combine and mix the milk, whiskey, vermouth, and bitters.  Set aside.

4. In a stand mixer, beat butter and sugar until light and fluffy.  Add the eggs, one at a time and beat well.  Add the vanilla and beat until creamy. Mix in the cherries..

5. On low speed, gradually add in the flour mixture alternating with the milk mixture, starting and ending with flour in 3 parts.  Mix as little as possible and just until the batter comes together.  Finish by hand.

6. Divide the batter evenly among the cupcake cups.  I used a #12 scoop and added maybe 1 tsp more batter to each cup.  Bake for 20 minutes (25 minutes if making 12 large cupcakes), or until a toothpick inserted in the center of a cupcake comes out clean. Let cool for 5 minutes and remove to a wire rack to cool completely.

To Make the Manhattan Buttercream

1. Mix finely chopped dried cherries with 1 tbsp whiskey and 1 tsp vermouth.  Microwave for 30 seconds, stir and let cool completely.

2. With a paddle attachment on a stand mixer, beat the butter on medium until broken up, but not smooth about 1 minute (you don't want you butter to get too hot=runny). 

3. Add the vanilla, whiskey, vermouth, milk, and bitters.  Beat on medium for one minute, scrape bowl until just emulsified.  Beat for another minute, scrape bowl. 

4. Slowly add in all the confectioners’ sugar.  Beat on medium for 1 minute, scrape bowl.  Beat on medium for 1 minute, scrape bowl.  Mix in the finely chopped dried cherries, if you are using them. 

5. To achieve desired spreading/piping consistency:  Add 1 tbsp corn syrup and beat for 30 seconds, repeat as necessary until desired consistency.   Beat for 1 minute on medium high. 

6. Pipe onto completely cooled cupcakes.  Top with a stemmed maraschino cherry that has been dried on a paper towel.

And, please don't forget the cherry!  

Ellen