Sugar Buff : A Sweet Ode to a Spicy Ginger Ale

When Ed and I went down to South Carolina to visit his mama Donna, we came across some bottles of local ginger ale at a farm stand. We snagged a six pack of the golden liquid with the cool red cap and headed back to Mama's. Later that evening when Eddie cracked into a bottle, he was blown away. This was no ordinary ginger ale! The first sweet sip turns into a burning, throat and sinus clearing blast of spicy ginger and it is glorious. Ed was instantly in love with Blenheim Ginger Ale.

Blenheim has been bottling since 1903 in South Carolina. The red capped bottle, old #3, is their spiciest variation and the flavor we love. To express that love I decided to make some chocolate ginger Blenheim cookies and fluffy Blenheim Ginger Ale cupcakes (recipe at bottom).

Since we are up in Massachusetts, it is hard to come by a bottle of this lovely concoction, but it is super easy to order it direct from the company. Eddie's mama (love her!) surprised us by having 2 cases (48 bottles) sent up to us. It was a happy day. We have since ordered another 2 cases, hence all the bottle caps we have been collecting. :)

Blenheim bottle shaped cookies with the red cap

Old #3 bottle cap cookies

Sugar Buff loves Blenheim!

For the cupcakes, I baked the Blenheim right in the batter and added it to the fluffy frosting too. The cupcake was light and sweetly spiced. I gave the frosting an extra kick with lots of ground ginger. Eddie said they were delicious. Just imagine eating one with an icy cold bottle of Blenheim to wash it down.

Blenheim Ginger Ale Cupcakes

Cake Ingredients: (makes about 18 cupcakes)

1 cup dark brown sugar
3/4 cup (1.5 sticks) unsalted butter, softened
2 eggs
1/2 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbs ground ginger
1 cup Blenheim Ginger Ale

Directions:

Preheat oven to 350 degrees
Line standard muffin tins with liners
Combine the dry ingredients in a bowl and set aside
In a stand mixer with the paddle attachment cream together the butter and sugar until fluffy
Add the eggs and vanilla to the butter/sugar and mix to combine
Add the combined dry ingredients in three batches, alternating with the ginger ale
Mix until no streaks remain
Scoop batter into cupcake liners to 2/3 full
Bake for 15 minutes

Frosting Directions:

1 cup unsalted butter, softened
1/2 block of cream cheese
2-3 cups of confectioner sugar
2 tbs of ground ginger (or adjusted to taste)
3 tbs of Blenheim Ginger Ale
pinch of salt

In a stand mixer combine the butter and cream cheese and beat with the paddle attachment until combined. Sift the confectioner sugar, ginger, salt and add to the mix. Once combined, add the ginger ale and continue to mix until light and fluffy. Pipe onto cooled cupcakes and enjoy. :)

Now it is time for everyone's favorite segment of the blog...SWEET EDDIE's

This is a big week, because this post is pretty much all for him and his love of this grand beverage. Also, how perfect is this photo for Sweet Eddie's? In fact, this was taken at the farm stand where we first found Blenheim!