🔕 🔔

My Basket ()

All questions

A question about a recipe: The Snake Bite

E2b4b9dc 3e32 4a66 ae7f 34ce41ca34dd  2018 0124 snake bite cake 3x2 james ransom 0093

I have a question about the recipe "The Snake Bite" from arielleclementine. I was wondering if you think that I could use poire william pear brandy in the frosting -- I already have it and love finding ways to use it. I was thinking I would do half pear cider half pear brandy??

asked by JORJ about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 1522 views
3fdd943e 2b86 46c7 b573 b038b89b9d6f  henrykiss
added about 6 years ago

Oh I think that would be lovely! Sort of like a play on a boozy whipped cream. One fun thing about the cider is that it makes the icing just a little bit effervescent, but I don't know that I'd buy a six-pack of the stuff just for two tablespoons. I'd use all pear brandy, and I'm sure it'd be delicious :)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

I made these on Saturday and they turned out great -- I made your recipe and divided it between about 20 cupcakes. They baked for about 15 minutes in the oven and came out perfectly (I checked them at 10 minutes and again at 12 minutes, just to be sure). I think it would have been better to have fewer, bigger cupcakes because they didn't rise up over the edge of the cupcake liners. Nevertheless, they were delicious and a huge hit at the party! I think if I make this again with Poire William I will use less than 1/4 cup, maybe just 2 tablespoons -- the icing with 1/4 cup of Poire William had a real kick to it! Also, there was a lot of leftover icing, so maybe I would make less? Or maybe I would just make more cake!! I heard someone say they were the best cupcakes they had ever had!

Account Created


Logged In


Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.