The Cowboy features a moist caramel whiskey cake, rich dark chocolate ganache glaze, light and fluffy marshmallow butter cream frosting, and a sweet n' salty maple and brown sugar candied bacon. At first I wasn't sure about the combination of flavors but I promise, it works! Guys especially love the bacon garnish, and the fact that there's whiskey in the cake means it's perfect for girl's night, summer BBQ's, adult birthdays...you name it, The Cowboy works! I'm beyond ecstatic to have a never fail, original recipe at age 23.
If you make this recipe, please let me know how it turned out and how you liked it. I love honest feedback!
ALSO PLEASE VOTE for The Cowboy in Taste of Home's Cake and Cupcake Recipe Competition here.
Here's the recipe for The Cowboy:
Makes 24 regular sized cupcakes.
Heat oven to 350F
-Caramel Whiskey Cake-
Ingredients: 2 cups flour
2 cups brown
sugar
2 tsp. baking soda
1 tsp baking powder
1/2 cup canola oil
1/2 cup of your choice of whiskey (I choose Jack Daniels!)
1/4 cup of caramel (you can melt caramel cubes, use apple dipping caramel, or ice cream topping caramel)
1 cup Half & Half
2 eggs
1/2 tsp Rodelle Gourmet Vanilla Extract (yum!)
Instructions: In a large bowl combine flour, sugar,
baking soda, and baking powder. Set aside. Using a stand mixer whisk eggs, whiskey, caramel, oil, and half & half. Whisk on medium speed for 2 minutes. Add the flour mixture to the egg mixture a cup at a time, mixing well between additions. Fill lined cupcake tins 2/3 of the way full and bake for 18-20 minutes
or until cakes have risen and a cake tester comes out clean.
Allow cupcakes to cool.
-Dark Chocolate Ganache-
Ingredients: 1/2 cup heavy whipping cream
8 oz. dark chocolate, finely chopped
Instructions: Place chopped chocolate in a bowl. In a small saucepan heat whipping cream on medium heat, stirring occasionally. When the whipping cream starts to bubble up to half the pan, remove from heat and pour directly over chocolate. Using a rubber spatula, slowly and gently stir the melting chocolate and cream mixture. When the mixture thickens and the chocolate has started to give, stir quickly until glossy and smooth. Dip the face of each cupcake in the ganache to form a smooth, glazed surface. Set aside. (If you end up with extra ganache you can double dip cupcakes or save it for the bacon, as shown in the picture. You can also add a little whiskey to the ganache if you really want to amp up the flavor.)
Allow ganache to set and harden.
-Marshmallow Buttercream-
Ingredients: 1 cup softened, unsalted butter
1 7 or 8 oz. container of marshmallow fluff
4 cups confectioner's sugar
1/4 tsp Rodelle Pure Vanilla Extract
1/2 Tbsp. heavy whipping cream
Instructions:
Using a stand mixer whisk butter and marshmallow fluff together until
combined. Add confectioner's sugar, a cup at a time, mixing well after
each addition. Add Rodelle Pure Vanilla Extract. Mix well. Add heavy whipping cream. Whisk on high for 2 minutes.
I prefer to pipe the frosting from a Wilton 18 inch pastry bag with decorative tip 1B or without a tip for a smooth look.
-Maple Brown Sugar Candied Bacon-
Preheat oven according to bacon packaging
Ingredients: About 5 strips of bacon
1/4 cup maple syrup
1/2 cup brown
sugar
Line
a baking sheet with aluminum foil and spray with a little olive oil or
cooking spray. Lay strips of bacon flat on this sheet. In a small
bowl, combine maple syrup and brown sugar. Place bacon in oven and
allow to cook for 3 minutes. Carefully remove from oven and dab bacon
with a paper towel to absorb grease. Brush maple syrup and brown sugar
mix on bacon. Flip over and repeat. Return to the oven for an
additional 4-5 minutes. Remove from the oven and move to a cooling rack
(with a paper towel underneath just in case) and allow to harden and
cool. Once cooled, slice bacon into pieces to either garnish cupcakes
or serve on the side for guests to add as much or as little as they
want.
Enjoy!
