Eat

Prohibition Bakery: “Bootleg” Cupcakes

Following the rules of “Omerta” I won’t rat any recipes, but the gals were kind enough to provide a DIY

By Teo J. Babini - teo@citizenbrooklyn.com Photos by Raoul Beltrame Video by Citizen Brooklyn

Amaretto Sour by Prohibition Bakery from Citizen Brooklyn on Vimeo.

“So, a chef walks into a bar…” is how the joke would begin. It’s the perfect recipe: You take a bartender and a chef, mix them together and stick ‘em in an oven. What do you get? Boozy cupcakes! The perfect two-in-one dessert digestivo. Whether you’re the classic American cocktail type (“Old Fashioned”), or a person of simpler tastes in bar fare (“Pretzels and Beer”), these bootleg bakers have a tasty treat fit for any modern Cagney. And what better way to catch a buzz then with frosting on top?

Photo © Raoul Beltrame

Photo © Raoul Beltrame

When stepping into this little speakeasy you’re somehow transported back to the roaring twenties with antique adornments and sepia family photos on the walls. They whipped us up their brand new spring fling, a perfect “Amaretto Sour” shot turned sweet, and let us try some of the regulars. The flavors were delectably dizzying, my personal favorite being the Jameson rigged “Car Bomb”.

Photo © Raoul Beltrame

Photo © Raoul Beltrame

Following the rules of “Omerta” I won’t rat any recipes, but the gals were kind enough to provide a DIY with rye for you folks to smuggle home. So leave your Tommy gun at the door and take two “Margaritas” to go. There aren’t too many places in the city left where you could get away with that… And they say Prohibition ended in the thirties. Cheers! (Eat Responsibly)

Photo © Raoul Beltrame

Photo © Raoul Beltrame

Recipe:

Whistle Pig

cake:
½ c Whistle Pig
½ c butter, unsalted
1 egg
75g sour cream or full fat plain yogurt
160g flour
200g sugar
¾ tsp baking soda
½ tsp salt
¼ tsp cinnamon

Photo © Raoul Beltrame

Photo © Raoul Beltrame

filling:
4oz bittersweet chocolate
1/3 c heavy cream
½ c Whistle Pig
1tbs unsalted butter

frosting:
8 oz butter at room temperature
1 lb powdered sugar
½ c banana puree
1-2TBS Whistle Pig

Photo © Raoul Beltrame

Photo © Raoul Beltrame

Yield: 48 mini cupcakes

Directions:

For cake:
1. Preheat oven to 325 degrees
2. In an electric mixer, beat eggs and sour cream
3. In another bowl, combine flour, sugar, baking soda, cinnamon, and salt.
4. Melt butter in a small saucepan.
5. While mixer is running, slowly pour in butter and then whiskey. Mix until incorporated.
6. Slowly add dry goods to wet and beat until incorporated.
7. Fill lined cupcake tins 2/3 with batter. Bake for 10 minutes and let cool on a cooling rack.

For filling:
1.Simmer cream over medium heat until just bubbling. Take care not to boil over.
2. Meanwhile, chop the chocolate into chunks and transfer into a bowl.
3. When cream is heated pour over room temperature chocolate.
4. Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter. Ganache should be glossy.
5. While whisking, stream in whiskey until incorporated. Transfer to a squeeze bottle.

Photo © Raoul Beltrame

Photo © Raoul Beltrame

For frosting:
1. In an electric mixer, beat butter with paddle until fluffy.
2. On low speed, add the powdered sugar.
3. Add banana puree and beat until smooth.
4. Thin to desired consistency with whiskey, one tablespoon at a time.

Assembly:
1. When cupcakes are cool, use a small pastry tip to core out the center.
2. Fill the cupcakes with the port ganache, using a squeeze bottle.
3. Frost the cupcakes to your liking.

Photo © Raoul Beltrame

Photo © Raoul Beltrame

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