I'm still relatively green when it comes to drinking scotch. I've been a fan of single malts for about 3 years, and have been steadily adding to my collection over the last few years. I don't pretend to be a connoisseur, but goddamn I do love the stuff. Normally, I drink it neat; occasionally, with a small cube of ice added. So, when my friend Mark introduced me to a drink called a Penicillin, I was semi-horrified at the idea of mixing a $100 bottle of single malt into a cocktail. But, never being one to turn down trying something new and alcohol related, I let him whip one up for me (I don't take much convincing), and it was delicious! Having been bitten by a bit of a baking bug this week, I decided to make some cupcakes inspired by the Penicillin
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1 cup butter
1/2 cup lemon juice (I used a mixture of fresh and bottled)
1/2 cup sour cream
1/4 cup cream
1 cup white sugar
1/4 cup brown sugar
2 tsp vanilla extract
2 eggs
1" piece of ginger, grated
Grated lemon zest (I don't know how much. Some)
2 cups flour
1/4 tsp salt
1.5 tsp baking soda
Melt the butter, and then whisk in the sugar, lemon juice, eggs, cream, sour cream, vanilla, zest, and ginger. Make sure it's fully cool before mixing in the dry ingredients until smooth. Pour into muffin tins, and bake for approximately 15 minutes at 350 degrees
1/2 cup butter
3 cups icing sugar
2 tbsp honey
About 1/2 a lemon's worth of juice
Single malt scotch to taste (a traditional Penicillin uses Laphroaig, but unfortunately that's not part of my collection. Not wanting to use my Lagavulin 16 on an experimental dessert, I settled on Ardbeg for this batch)
Make sure the butter is at room temperature, and then mix everything together. It's not hard. Try not to hurt yourself. When the cupcakes have cooled, put the icing on them, much the way you have seen your mother do in the past.
And hey, since you've got all the ingredients already, you might as well whip yourself up the drink to wash everything down with (you can find that recipe here: http://www.seriouseats.com/recipes/2009/11/time-for-a-drink-penicillin-cocktail.html)
.jpg)
1 cup butter1/2 cup lemon juice (I used a mixture of fresh and bottled)
1/2 cup sour cream
1/4 cup cream
1 cup white sugar
1/4 cup brown sugar
2 tsp vanilla extract
2 eggs
1" piece of ginger, grated
Grated lemon zest (I don't know how much. Some)
2 cups flour
1/4 tsp salt
1.5 tsp baking soda
Melt the butter, and then whisk in the sugar, lemon juice, eggs, cream, sour cream, vanilla, zest, and ginger. Make sure it's fully cool before mixing in the dry ingredients until smooth. Pour into muffin tins, and bake for approximately 15 minutes at 350 degrees
1/2 cup butter
3 cups icing sugar
2 tbsp honey
About 1/2 a lemon's worth of juice
Single malt scotch to taste (a traditional Penicillin uses Laphroaig, but unfortunately that's not part of my collection. Not wanting to use my Lagavulin 16 on an experimental dessert, I settled on Ardbeg for this batch)
Make sure the butter is at room temperature, and then mix everything together. It's not hard. Try not to hurt yourself. When the cupcakes have cooled, put the icing on them, much the way you have seen your mother do in the past.
And hey, since you've got all the ingredients already, you might as well whip yourself up the drink to wash everything down with (you can find that recipe here: http://www.seriouseats.com/recipes/2009/11/time-for-a-drink-penicillin-cocktail.html)
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