Jack Daniels Honey Cupcakes😋

VANILLA CUPCAKE RECIPE (MAKES APPROXIMATELY 12 CUPCAKES) 226g self-raising flour 226g butter 226g caster sugar 1 Bourbon vanilla pod 4 eggs Cupcake cases Step one: Preheat your oven to Gas Mark 3/325F/170C Step two: Cream the butter with the sugar and once well mixed add the eggs then gradually add the flour and seeds from your vanilla pod. Step three: Set out your cupcake cases in your pan and fill each case 2/3 full. Step four: Bake from around 12-18 minutes and leave to cool on a counter. TIP: To stop the tops of cakes and cupcakes from hardening when cooling place slices of bread on

top of them as they cool. TENNESSEE HONEY WHISKEY BUTTERCREAM 250g butter 300g – 400g icing sugar 50-75ml of Tennessee Honey Whiskey by Jack Daniels Honey Gold Gel Food Colour Paste by Sugarflair Piping bags 808 piping tip Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency. Step two: Add the honey whiskey to taste. Colour with a little Honey Gold Gel Food Colour Paste by Sugarflair. Step three: Fit a piping bag with a 808 piping tip (to get a lovely smooth-look buttercream like our cupcake). Fill your piping bag

with your buttercream. Step four: Pipe some generous swirls atop your cupcakes. We pipe our cupcakes from the centre and around whilst cutting in on top.