Sour Wolf Cupcakes
Moist buttermilk cupcakes infused with Daunt’s Sour Wolf tea. Filled with a baked apple filling, spiked with apple brandy, and topped with a cinnamon buttercream.
Buy the tea here!
Recipe under the cut!
Directions for the baked apple filling.
- 2 cups of good baking apples (I used one large pink lady and one large granny smith.) Diced into small pieces, and I mean itty bitty pieces, people!
- 3 Tbs butter
- 1 tsp cinnamon
- 1 Tbs sugar
- 2 Tbs of good and yummy apple alcohol. Applejack is awesome! So is a straight up apple brandy, but hey, use hard cider for all i care, or forget the alcohol all together if that’s your thing!
Okay! Now to cook them yummy apples up!
- Melt 1 Tbs of your butter in a large skillet over medium-high heat, then add your apples. Cook until they are nice and soft. Roughly 7 to 10 minutes.
- Add the remaining two Tbs of butter and melt, then add the cinnamon and sugar. Stir until all the apples are coated and smelling absolutely amazing.
- TURN THE HEAT OFF and add the brandy. I REPEAT. HEAT. OFF. If you don’t do this, when you add the brandy you could be seeing some major flames yo. Turn the heat back on to low and cook for 10 minutes, so most of the alcohol burns off.
- Set the apples aside to cool while you bake the cupcakes.
For the Sour Wolf Cupcakes
- 1/3 cup of Daunt’s Sour Wolf tea, available on adagio!
- 1/2 cup plus 2 Tbs water
- 1 1/2 cups plus 2 Tbs all-purpose flour
- 1 1/4 cups sugar
- 3/4 tsp FRESH baking soda. If it’s not fresh the cakes won’t rise as well, but hey, don’t go buying a brand new box for some cupcakes yo. They’ll still taste awesome.
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 large egg, plus 1 large egg yolk
- 1/2 cup plus 2 Tbs buttermilk
- 1/4 cup plus 1 Tbs applesauce or vegetable oil. (Use the applesauce! Much more healthy, and hey, it is an apple cupcake!)
- 1 tsp pure vanilla extract
Let’s bake some cupcakes!
- Bring your water to a boil in a large saucepan and add the tea. Let it steep for AT LEAST 10 minutes. You want your tea incredibly strong, or the flavor won’t come through in the cakes. Strain it into a glass measuring cup can set it aside.
- Preheat oven to 175 c (350 f). Line muffin tins with paper liners.
- Sift flour, sugar, baking soda, baking powder, and salt into a mixer bowl.
- Transfer bowl to mixer, and add egg, yolk, tea, buttermilk, oil /applesauce, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.
- Divide batter among liners using a spring loaded ice cream scoop, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes.
- Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely before frosting.
For cinnamon buttercream
- 1/2 cup butter, room temperature
- 3 3/4 cups powdered sugar, sifted
- 3 -4 tablespoons milk
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoon cinnamon
- Place butter in large bowl.
- Beat on medium for 1 minute
- Add sugar about a 1/2 cup at a time, beating on low between each addition and tasting after to achieve your perfect sweetness
- Add vanilla and cinnamon, then a tablespoon of milk at a time until you achieve a good consistency.
- Beat on high for 3 minutes.
Core your fully cooled cupcakes, fill ‘em up with apples and then pile on the frosting!
These cupcakes are super yummy when served with a glass off the tea itself or a cold glass of milk :) Perfect to ease your moonday suffering!