I have some cupcakes to share with you today! Not just any cupcakes either. These are spiked with Chile’s favorite drink; Pisco Sour.This recipe is long overdue. I’ve been wanting to do this for ages but I just kept putting it off until after the holidays when I knew I’d need inspiration.
So what is Pisco Sour? It’s kind of a big deal here in Chile, and many parts of South America as well. Pisco Sour is the national drink of both Chile and Peru. It’s made with Pisco, which is a type of brandy made in both countries. Then the sour part refers to either lime or lemon juice. It’s sweetened with a simple syrup and sometimes topped with egg whites and bitters, although I think that’s more of a Peruvian thing.
Both Chile and Peru claim ownership of the drink and it’s invention sometime between the 1870’s and the 1920’s. I’m not gonna lie that I find it quite amusing to hear the debates that go on about its origin when the subject is brought up. They can get pretty heated, especially when aided by one too many Piscos.
I may not be of drinking age yet but every honest chef is required to taste what goes into their food and they say not to add liquor to your cooking unless it is something you would drink on its own. Out of the small sips I’ve tasted of different drinks, Pisco Sour is one of the only ones I can actually see myself drinking someday. I don’t think I’ll ever enjoy drinking much but I love using different liquors in cooking.
Okay, I’m not sure about the availability of buying Pisco in the States or other parts of the world. I remember my dad finding some at Trader Joe’s when we lived in the States but they may not still carry it. I think you could substitute it with a different Liquor, though. If you can’t find pisco where you live then tequila might work.
The flavor and texture in these cupcakes is amazing. The Pisco is barely detectable but enough to add a depth to the other flavors. I will definitely be making them again and I can’t wait to serve them at a party. You have to try these.
Ingredients
- 5 egg whites
- 1 cup milk
- 1/2 cup oil
- 1/2 cup (1 stick) butter
- 2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups flour
- 3 tablespoons Pisco Sour *see note
- 2 tablespoons lemon juice
- 6 1/2 cups powdered sugar
- 1 cup (2 sticks) butter, room temp
- 2 teaspoons vanilla extract
- 5 teaspoons Pisco Sour *see note
- 1 tablspoon lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (180 C). Pour egg whites into bowl of stand mixer and beat until they form stiff peaks. In separate bowl, cream butter and sugar. Add all other ingredients and mix until smooth. Fold in egg whites. Line two 12-cavity cupcake pans with paper liners and spoon batter into them to fill about 3/4 full. Bake for 25 - 35 minutes until toothpick inserted in center comes out clean. Cool completely before frosting.
- Beat butter in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add lemon juice and Pisco Sour and beat until light and fluffy. Use a pastry bag and tip to pipe onto cupcakes when cooled.
Notes
*If you can't find Pisco Sour you can try replacing the 3 tablespoons in the cupcakes with 1 1/2 tablespoons tequila and 1 1/2 more lemon juice. For the frosting replace 2 1/2 teaspoons with tequila and 2 1/2 with lemon juice.
Omgsh Tori! How gorgeous are these cupcakes? Loving your photography here. So bright and cheery! Just what I needed to see on this drap January day!
Thanks, Aubrie!
I had a friend in college who was from Peru, and he swore by the Pisco sour. I haven’t heard about it in years…and then it shows up in the form of these amazing cupcakes! These look awesome, Tori…your family sure is lucky to have you around! 🙂 Pinned!
Thanks so much, David! That’s so cool that you’ve heard of it!
Cocktail cupcakes? I’m SO down. How beautiful, and so happy-making!
Thanks, Sarah!
These cupcakes are so so pretty!! I love citrus desserts and adding the Pisco sour makes them so much fun!
Thanks!
Pisco sours are amazing! I bet they’re super tasty in cupcake form too!!
Definitely! Thanks, Kristen!
Thanks for the recipe… the pics are great too !! I’ll make this cupcakes for mother’s day. My wife is a big fan of Pisco Sour, everytime I go to Chile I have to get her a couple of bottles. Thanks again !!
You’re welcome and thank you for reading!
Que bueno que usen Pisco, pero aclarando, el Pisco es Peruano, pues se creo en una ciudad del mismo nombre Pisco, en Perú y es producido por las mejores uvas en alambiques al sur de Lima en Ica. Fue reconocida como bebida de origen peruano y tiene su da especial en Perú. Por eso ya todo el mundo debe saber que el Pisco es Peruano. Aunque Chile también lo produce, esta bebida es de origen peruano.
Gracias, Maria!
Hi! We made your Pisco Sour Cupcakes for a Pisco Sour Party last night.
They were a big hit! Thank you so much for posting this. I can’t believe the amount of sugar that goes in it though, this is why I never bake because the sugar would just kill me.. haha. But OH MY YUM! We forgot to put in the sliced lemon as decorations before we put them in the fridge, so it was hard to do when the frosting set. We ended up grating some lemon over them.
And I agree, Pisco is Peruvian para (y desde) siempre!
Oh, wow! That makes me so glad to hear you enjoyed these cupcakes and thanks for taking the time to stop by and leave such great feedback. It makes my day to hear that someone is enjoying one of my recipes.