Calvados is a spirit I’m still becoming familiar with. My early days in the service industry were spent working in establishments that didn’t carry such things (Delacour Brandy and Hennessy were the only possibilities – certainly no Applejack). Even at the higher-end bars I’ve worked at more recently, all too often there’s one lone bottle of Calvados gathering dust on the backbar. Guests don’t call for it often, and admittedly, I didn’t know of too many uses for it. A Calvados Cocktail? A Widow’s Kiss?
It’s time to embrace Calvados. This lovely French apple brandy is both complex and versatile and deserves so much more than to be relegated to the dark corners of the backbar. Calvados and I will be becoming better acquainted in the coming months, and to start, I am including it in these carrot cake cupcakes.
These tender, moist carrot cake cupcakes with hints of apple and warm spices are delicious unadorned, but I’ve added a cream cheese frosting and a Calvados caramel glaze to take them to a higher level. These are perfect for sharing at a Fall get-together and are just light enough to pair with a cocktail or two.
- ½ cup raisins
- ¼ cup Calvados
- 1-1/4 cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
- 1-1/2 tsp cinnamon
- 1 tsp ginger
- ¼ tsp nutmeg
- 2 eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1-1/4 cup carrots
- ¼ cup walnuts, chopped
- 2 Tbsp Calvados, for brushing (optional)
- 4 oz. cream cheese
- 2 Tbsp butter
- 1-1/2 cup confectioners sugar, sifted
- 2 Tbsp Calvados
- 1 cup sugar
- ¼ cup water
- ¼ cup heavy cream
- ¼ cup Calvados
- Chopped walnuts, for garnish
- Preheat oven to 325 degrees F. Line 12 muffin cups with cupcake liners.
- Put the raisins and Calvados in a small, shallow bowl, and let sit out at room temperature for 30 minutes. Strain the raisins out, reserving both the Calvados and raisins.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, and reserved Calvados. Mix in the carrots. Then stir in the dry ingredients until combined. Fold in the walnuts and raisins.
- Pour the batter into the prepared cupcake liners, and bake 20-24 minutes until a toothpick inserted comes out clean. Brush the tops of the cupcakes with Calvados while still warm, if desired. Let cool on wire rack.
- Beat the cream cheese and butter together until smooth. Mix in the confectioners sugar and Calvados and continue beating until smooth. Pipe the frosting onto the cupcakes.
)- In a medium saucepan, stir the sugar and water over medium heat until the sugar is dissolved. Bring to a boil, and let it cook without stirring until it reaches a light amber color. Use a wet pastry brush to brush the sides of the pan if sugar starts to crystallize. Remove from heat and carefully pour in the heavy cream, stirring until smooth. Then stir in the Calvados. Let it cool off a few minutes before pouring over the frosted cupcakes. Garnish with walnuts, if desired.
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