Honey Bourbon Cookie Butter Buttercream Frosting

Some men are Whiskey drinkers, some Scotch, some Vodka. But my man? My man, is a Bourbon man. Isn't Bourbon, Whiskey? Well, no. To be called Bourbon, it must be made in America,  < 80%  ABV, have no additives, aged in new, charred white oak barrels, and made with at least 51% corn. 

The corn makes it a sweeter tasting liquor and perfect for frosting. 

The other day, my husband brought home Jim Beam Honey Bourbon which is Kentucky Straight Bourbon infused with honey and liquors. Its 'Kentucky' Bourbon because of course its made in Kentucky and 'straight' because its aged at least 2 years in the barrels.

Ooh, Bourbon and honey? I immediately decided that I had to revisit Cookie Butter Cupcakes with Cookie Butter Whiskey Frosting and this time use the Honey Bourbon. Let me just say, it is a winning combination. So creamy with tiny crunches of speculoos. Yum! Definitely, on my short list of favorites.




Cookie Butter Cupcakes
preheat oven to 375 degrees

12.25 ounces flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3/4 cup butter, at room temperature
3/4 cup cookie butter
3/4 cup caster sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cup milk or cream

1. In a medium bowl stir together flour, baking powder, baking soda, and salt. 
2. In a 2-cup glass measuring cup combine milk/cream and vanilla; set aside. 
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, and cookie butter beat until combined. Add eggs, one at a time, beating well after each addition.
4. Using a wooden spoon alternately add flour mixture and milk mixture to butter mixture, mixing after each addition just until combined. The mixture will be thick. 

Fill liners 3/4 full. Makes 24 cupcakes. Bake for 18-20 minutes or until tester comes out clean. Cool completely.

Cookie Butter Honey Bourbon Frosting

1 cup unsalted butter, softened
1/4 cup cookie butter

4 cups powdered sugar

1/2 tsp salt

1 tbsp vanilla bean paste

2-3 tbsp whipping cream

2 tbsp Jim Bean Honey Bourbon

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, cookie butter, salt, and vanilla. Mix well.
2. Add powdered sugar 1 cup at a time alternating with liquids. Add more cream or powdered sugar to achieve desired consistency.

Fill pastry bag with large tip and frost cupcakes. Top with mini-chocolate chips if desired.