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Alcohol Infused Cupcake Receipes

post #1 of 2
Thread Starter 

Hi All,

 

I have seen this growing trend with alcohol infused cupcakes. Has anyone done a cupcake with vodka? Is anyone willing to post their receipe that they use that contains alcohol?  Thanks

post #2 of 2

I haven't done vodka but I've done rum for Mojito Cupcakes.  I honestly can't remember where I found this reciepe it might have been Pinterest.  I basically tested it on my Bunco group and they all loved it.  I hated it, but I don't like buttermilk and can taste it in everything.

 

Mojito Cupcakes

 

Ingredients:

½ Cup

Buttermilk

½ Cup

Mint leaves, bruised

1 ½ Cups

All-purpose flour

1 ½ tsps.

Baking powder

¼ tsp

Salt

½ Cup

Unsalted butter, at room temperature

1 Cup

Granulated sugar

2

Eggs, at room temperature

1 ½

Limes – zest and juice

2 TBSPs

White rum

¼ tsp

Vanilla extract

Directions:

  1. Combine the buttermilk and the ½ cup mint leaves in small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15-30 minutes. Once finished, strain the milk into a bowl using a fine mesh sieve.  The milk may appear curdled or clumpy, but don’t worry! Press on any milk solids and mint leaves to extract all the liquid possible. Give the milk a quick stir to smooth and set aside.
  2. Preheat oven to 325 degrees. Line a standard muffin tin with paper liners.
  3. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  4. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light and fluffy (about 5 mins).
  5. Reduce the mixer speed to medium and add eggs one at a time, mixing thoroughly after each addition.
  6. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla and rum. Mix until combined. Mixture may start to look curdled, but don’t worry!
  7. Reduce mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.
  8. Divide the butter between muffin cups. Bake approx. 25 mins.
  9. While cupcakes are baking combine 2 TBSP of white rum & 2 springs of fresh mint in small sauce pan and warm over medium heat until the rum is heated through(don’t let simmer). Remove from heat, cover and let sit until ready to use.
  10. Allow cupcakes to cool for 5-10 minutes and then remove to cooling rack. Brush tops of cupcakes with mint-infused rum. Set the cupcakes aside to cool completely before frosting them.

 

Mojito Frosting

 

Ingredients:

1 ½ Cups

Unsalted butter, at room temperature

4 ¼ Cups

Powdered sugar

1 ½ TBSPs

Lime juice

3 TBSPs

White rum

Directions:

  1. Whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 mins. reduce the speed to medium-lw and gradually add the powdered sugar, mixing and scraping sides of the bowl until all is incorporated. Five it a mix on medium speed for about 30 seconds. Add the lime and rum and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes.

Don't be afraid of cake, make cake be afraid of what you will turn it into!

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Don't be afraid of cake, make cake be afraid of what you will turn it into!

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