Whiskey Cream Filled Cajeta Cupcakes
Preheat oven to 350°F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).
In a small bowl, combine the flours and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Carefully spoon the batter into the cupcake liners and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean (a few crumbs is okay), about 18 minutes.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
1/4 Bourbon Cajeta, or regular Cajeta
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Add Cajeta and mix until incorporated. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Whiskey Whip Cream
(Recipe Adapted from SarahEatsAustin)
1 cup heavy whipping cream
2 tbls sugar
2 tbls whiskey
In a stand mixer fitted with the whisk attachment, whip heavy cream until it starts getting thicker, add sugar and whiskey and continue whipping until stiff peaks form. Be careful not to over beat!
Using a paring knife, cut holes in the tops of your cupcakes. Spoon the cream into the holes, and cover and frost with your buttercream. Eat and enjoy!