I like to think I’m somewhat of a better than average cook and can hold my own in the kitchen with relative ease. But, humbly, I admit that I’m at a complete loss when it comes to the art of baking. Maybe it’s that I stink at math and can’t quickly calculate various ratios. Or that I’m one to veer far from the directions laid out in front of me.
But when I got wind that a New York City bakery chose to use Hiram Walker Watermelon Schnapps as an ingredient in a cupcake icing, I knew I HAD to have the recipe! sugar Sweet sunshine, a NYC-based bakery, developed a Watermelon Satin Buttercream cupcake icing for a Hiram Walker-hosted Happy Hour at Pernod Ricard USA’s NYC office. And, according to Brand Manager Sarah Sercia, the cupcakes were a tremendous hit!
sugar Sweet sunshine’s owner, Peggy, was kind enough to share her hit recipe with Cocktail Culture and it’s featured in its entirety below:
Watermelon Satin Buttercream (yields enough for 2 dozen cupcakes)
- 1 lb or 2 C unsalted butter
- 2 C granulated sugar
- ½ C water
- 5 large egg whites
- ½ + 1/8 tsp cream of tartar
- 1/3 C Hiram Walker Watermelon Sour Schnapps
- 3-4 drops of pink food coloring
Using a standing mixer, beat 1lb butter until smooth and softened. Set bowl aside in a cool place.
In a small saucepan combine 1-1/2 C of the sugar with ½ C cold water. Cook on stovetop over medium high heat, stirring occasionally. After sugar has dissolved and sugar syrup is bubbling, place a candy thermometer in the syrup and let simmer until firm ball stage is reached. (248-250 degrees).
While sugar syrup is cooking, separate 5 eggs. Place whites in another mixing bowl. Beat until foamy, then add the cream of tartar. Beat on medium high until soft peaks form when the beater is raised. Gradually add the remaining ½ cup sugar and continue to beat until stiff peaks form. Turn mixer off.
When syrup has reached the firm ball stage, remove from heat and carefully pour the liquid into a glass measuring cup to stop the cooking.
Pour a small amount of the syrup into the egg whites. Turn mixer on and beat on high for 5 seconds. Turn mixer back on and pour a larger amount into the egg whites. Beat on high for another 5 seconds. Repeat until all the syrup has been poured. Beat on high another 10 seconds and then turn the mixer to it’s lowest speed and continue to mix until the mixing bowl is completely cool.
When mixing bowl is cooled, add butter one spoonful at a time, mixing on medium high speed until each addition is incorporated. When all butter has been added, beat on high. Do not worry if the icing looks thin or curdled during the mixing process. It will come together in a smooth silky texture. Lower speed and drizzle in the liqueur and food coloring to desired shade of pink.
Are you drooling on your keyboard yet?
Please be sure to 1. check out sugar Sweet sunshine Bakery and like them on Facebook and 2. invite me over when you plan to make these desirable cupcakes yourself. You provide the standing mixer and I will bring the hooch! 🙂