Harshita Sinha
1 1/2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter, 2 eggs, 2 tsp vanilla extract, 2 tbsp bourbon whiskey, 1 cup heavy cream, confectioners' sugar.
Preheat oven to 350°F, line a muffin tin, whisk flour, sugar, baking powder, and salt, beat butter, add eggs, beat in vanilla and bourbon whiskey.
Heat ghee in a pan.
Gradually add the dry ingredients to the wet ingredients, beating until just combined. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
In a separate pan, melt 1 tablespoon of butter over medium heat. Place a tortilla in the pan and sprinkle shredded cheese on half of the tortilla. Add the cooked paneer on top of the cheese.
Beat heavy cream until stiff peaks form, beat butter until creamy, add confectioners' sugar gradually, beat until smooth, beat in bourbon whiskey.
Use high-quality bourbon whiskey, add a pinch of salt for balance, top with chopped nuts or shaved chocolate for added texture.
Indulge in these moist, creamy, and bourbon-infused cupcakes. Perfect for special occasions or as a treat for yourself.