Jack and Ginger Cupcakes
Member recipe

Jack and Ginger Cupcakes

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Serves 1 - 12 Cakes

A cupcake version of the classic Whiskey Mac...

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  • For the cakes:
  • 125g Butter, softened
  • 125g Granulated sugar
  • 2 Eggs, at room temperature
  • 125g Self raising flour
  • 50g Porridge oats
  • 3/4 tsp Baking powder
  • 1 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • A pinch of grated nutmeg
  • 7-8 chunks crystallised ginger
  • 4 tbsp Jack Daniel's Whiskey
  • For the frosting:
  • 125g Butter
  • 250g Icing sugar
  • 4 tbsp Jack Daniel's Whiskey
  • 12 x Edible cake toppers (optional)


    1. Cream the butter and sugar together, then beat in the egg. Sift in the flour, then add the oats, baking powder, ginger, cinnamon and nutmeg. Very finely chop the crystallised ginger and stir that in too. Divide into 12 cupcake cases and bake for 25 minutes at 180C. Check after 20, if a skewer comes out clean then they're ready.
    2. While the cakes are cooking, make the frosting. Cream together the icing sugar and butter, then add 4 tbsp of Jack Daniels and whip up. Chill in the fridge until needed.
    3. When the cakes are ready, cut the tops flat if necessary, poke a few holes in each with a skewer and slowly pour 1tsp of whiskey over each one. Use a pallette knife to spread the frosting over the top, and finish with a cake topper. Edible cake toppers can be purchased online; I had some personalised with the Jack Daniels logo from a trader on eBay.

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