Yesterday was all about cachaça.
I first learned about cachaça a few months ago when cachaça microdistillery Novo Fogo participated in the Sunday Mixology Classes at Tini Bigs. Although I didn’t get to go thanks to a grueling work schedule (Up at 4:00am, in bed by 8:00pm for the last few months. Thank god that’s finally over.), I did Photoshop a special image for them to market the event.
Don’t ask. There are a lot of inside jokes happening here.
Since then, I’ve really wanted to try cachaça, but never got around to it until yesterday. However, my first taste wasn’t even in liquid form. If you haven’t noticed by now, I love to bake, and with the opportunity to cater desserts for a wedding this summer, I’ve really kicked it into high gear recently. Yesterday I decided to take it a step further and try my own original recipe inspired by a cachaça drink called Anywhere is Paradise that I found on Novo Fogo’s Facebook page. The recipe consists of a Lemon Raspberry Cachaça cupcake and Cachaça Ginger Ale frosting.
Personally I am very happy with how the cupcake itself turned out, but as someone who has limits to how much sweetness I can stand, I wasn’t entirely sure how I felt about the frosting. However, I had a few friends taste test the cupcakes, and those with a slightly more robust sweet tooth thought it was fine. For those of us who prefer tart to sweet, I would consider changing up the frosting by removing the Ginger Ale and adding some lemon juice. Additionally, I would like to try this recipe again with Novo Fogo Silver Cachaça to see how that changes up the flavors. I’ve included the recipe below and would love to hear how this turns out for others!
After finishing the cupcakes yesterday, I went with some friends to visit one of our favorite bartenders, Michael, at Canon on Capitol Hill and got to try some cachaça libations, which were quite delicious. Watch out, tequila – you might have some competition!
My new business plan for Burrow: hand feeding baked goods to my customers.
LEMON RASPBERRY CACHACA CUPCAKES
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter
1 cup sugar
4 tablespoons lemon juice
4 teaspoons lemon zest
2 tablespoons Novo Fogo Gold Cachaça
¼ teaspoon vanilla
½ cup buttermilk
6 – 12 teaspoons raspberry jam
- Preheat oven to 325 degrees F. Line mini muffin tin with paper liners.
- Whisk together flour, baking powder and salt.
- Beat butter and sugar together with an electric mixer on medium-high speed until light and fluffy.
- Add eggs one at a time, mixing thoroughly on medium speed after each addition.
- Scrape the sides of the bowl and add lemon juice, lemon zest, Novo Fogo Gold Cachaça, and vanilla. Mix until combined.
- Reduce mixer speed to low and add dry ingredients in three batches, alternating with the buttermilk in two batches. Mix just until incorporated, and use rubber spatula to give a final mix by hand.
- Fill muffin cups approximately 2/3 full, and add a dollup (1/2 teaspoon to 1 teaspoon) of raspberry jam on top of batter. For mini cupcakes, bake 7 minutes, rotate pan, and bake an additional 8 minutes. Remove and cool before frosting.
CACHACA GINGER ALE BUTTERCREAM FROSTING
1 cup unsalted butter at room temperature
4 tablespoons Novo Fogo Gold Cachaça
4 tablespoons Ginger Ale
2 ½ – 3 ½ cups powdered sugar
2 tablespoons heavy whipping cream
- Bring Novo Fogo Gold Cachaça and Ginger Ale to a simmer in a small saucepan. Continue to boil gently until 4 tablespoons of liquid remain. Set aside to cool.
- Cream butter with electric mixer until fluffly. Slowly add 1 cup powdered sugar and beat until smooth. Add Novo Fogo Gold Cachaça and Ginger Ale mixture by tablespoon to taste (I used 4 tablespoons to really bring out the flavor of the cachaça).
- Continue to add ½ cup powdered sugar at a time, beating until light and fluffy. Add cream or sugar as necessary to achieve desired consistency.
- Pipe or spread onto cupcakes.