Drunken Cupcakes

“You can’t buy happiness, but you can buy cupcakes, and that’s kind of the same thing…”

I used to have a notebook with this quote on the front, I’ve no idea who said it first but they were very very wise. It’s true, it’s impossible to be sad with a cupcake in your hand. Or even better, one in each! I like making cupcakes. Or more specifically, I like decorating cupcakes. It’s fun. I’ve used all sorts as toppers, from mini candy canes at Christmas to little plastic dinosaurs for my bestie’s 32nd Birthday party. She doesn’t even like cake! But any excuse will do 🙂

The best part of decorating cupcakes though, is the Icing. I always use the same cake recipe (which is so old it’s scribbled on Winnie the Pooh notepaper!), but the toppings are where you can really get creative with flavours.

So, since this is a booze blog, here are some ideas for drunken cupcakes to try out yourself. Adults only!

 

You could buy ready made un-iced cakes pretty cheaply at the supermarket, or a boxed cake mix if you’re feeling lazy. But these are the directions for the easy fairy cakes I’ve been making since school (Makes 12).

 

You will need:

 

100g butter

100g caster sugar

2 eggs

100g self-raising flour

½ teaspoon of vanilla essence (optional)

 

• Preheat your oven to gas mark 6 (200 degrees)

• Cream the butter and sugar together in a mixing bowl

• Stir in eggs and vanilla essence

• Sieve the flour into the bowl and combine well

• Line a muffin tray with 12 cases and divide the mixture equally between them

• Into the oven for 15 mins

• Allow to cool and decorate as you wish.

 

Prosecco & Strawberry

 

 

These would be lovely as part of an afternoon tea, or just as a little gift for a friend who’s fond of a glass of bubbles.

 

You will need:

 

125g of butter (unsalted)

300g icing sugar

100ml of prosecco

12 fresh strawberries

Crushed freeze dried strawberries

 

• Beat the butter in a mixing bowl until soft

• Add the icing sugar and 75ml of prosecco

• Beat until the mixture is stiff enough to pipe. You can add a few more drops of prosecco to loosen it or add some more icing sugar to thicken.

• Make a hollow in the top of each cupcake and pop in a fresh strawberry.

• Fit the nozzle of your choice onto a piping bag and fill with the icing mixture

• Pipe a swirl of icing onto each cupcake and sprinkle with the crushed strawberries.

 

Gin & Tonic

 

 

Because everything is better with gin! These are essential for a girls night in, and really fresh and tasty.

 

You will need:

 

125g of unsalted butter

4-6 tbsps of your favourite gin

4tbsps of your favourite tonic water

300g icing sugar

2 tbsp of lime curd

 

• Make up a teeny G&T with 2 tbsp gin and 4 tbsp of tonic and brush the tops of the cupcakes with the mixture.

• Beat the butter until soft and fluffy

• Beat in the icing sugar until combined

• Add in about 2 tbsp of gin and combine, again you can add a little more gin to loosen, or icing sugar to thicken.

• Fill a piping bag and add a generous swirl to each cupcake

• Mix a tbsp of gin into the lime curd until smooth, and drizzle over the icing

 

Chocolate Bourbon

 

 

Not all cupcakes have to pink and girly. These are rich and delicious. Great for a house party or movie night with friends.

 

You will need:

 

125g unsalted butter

225g icing sugar

25g cocoa powder

3 tbsp bourbon whisky

Tiny pinch of salt

Grated milk chocolate or choc chips

 

• Brush the tops of the cupcakes liberally with about half of the bourbon

• Beat the butter until soft and then beat in the salt, cocoa powder and icing sugar

• Add in about 1 ½ tbsp of bourbon whiskey and combine

• Fill an icing bag and pipe a generous swirl onto each cake

• Sprinkle over grated chocolate, or top with a few chocolate chips

 

Raspberry Vodka

 

 

The tartness of the fresh berries balances well with the sweetness of the buttercream. These are extra boozy and ideal for taking along to a friend’s birthday, or even hen night celebrations.

 

You will need:

 

125g of butter (unsalted)

300g icing sugar

4-6 tbsp of Raspberry vodka

12 fresh raspberries

1 tbsp granulated sugar

Red food colouring

 

• Soak your raspberries overnight in the raspberry vodka

• Drain the raspberries and keep the vodka to one side

• Dust the raspberries with icing sugar

• Make a hollow in each cupcake, brush liberally with raspberry vodka and pop a raspberry in each.

• Cream the butter and beat in the icing sugar

• Add a couple of tbsps of vodka and beat to a good piping consistency

• Fill an icing bag and add a swirl to each cake.

• Dip a cocktail stick into red food colouring and stir into the granulated sugar, the sugar should turn pink but not dissolve.

• Sprinkle over the top of each cupcake. Edible glitter!!!

 

Bon Appetit