Simply put my husband, like many people, loves Fireball Whisky, so when a friend asked if I could incorporate Fireball into cupcakes for her and I said, “yes,” he was thrilled.  My friend only wanted two dozen, which meant that Jeremy got the extras, and again, he was thrilled!

Fireball Cupcakes
2 sticks butter-softened
2 c. sugar
4 eggs
1 tsp vanilla extract
2 c. all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 c. sour cream
1/4 c. milk
1/4 c. Fireball Whisky

In a mixer, cream butter and sugar until lemony yellow.  Add eggs one at a time, mixing well after each addition.  On low, mix in vanilla extract and sour cream. In another bowl, sift together flour, baking powder, and salt. Add flour to batter alternately with milk and whisky.

Scoop into lined muffin tins.  Bake at 350 degrees for 20-25 minutes, or until toothpick inserted in the center comes out clean.  Allow to cool completely before frosting.

Fireball Buttercream
2 sticks butter-softened
2 c. shortening
1 tsp salt
2 lbs. powdered sugar-sifted
4-6 TBSP Fireball Whisky

In a mixer with a whisk attachment, beat butter, shortening, and salt until smooth, scraping down the sides frequently.  Add half of powdered sugar, and slowly mix in.  Add remaining powdered sugar and mix on low.  As needed, add whisky to loosen buttercream.  Once everything is incorporated, turn mixer onto high and allow it to whip for 5 minutes.  Frost cupcakes as desired. Drizzle with Fireball Glaze and top with a Hot Tamale (candy).

Fireball Glaze
1 c. Fireball Whiskey
1/2 c. sugar
1 tsp cornstarch
3-4 drops red food coloring

In a saucepan, whisk together sugar and cornstarch.  Add whisky and cook over medium-high heat until sugar dissolves and glaze thickens.  Stir in food coloring. Allow to cool before drizzling onto cupcakes.