Sie sind auf Seite 1von 12



110g butter
125g plain flour
150g self raising flour
225g caster sugar
1tsp vanilla extract
50ml milk
30ml vodka
30ml kaluah
2 free range eggs

110g butter
350g icing sugar
1tsb milk

First preheat the oven to 180C or 160C fan assisted and line a muffin tray with cupcake cases.

Cream together the sugar and butter till light and creamy. Add the eggs one at a time, beating between
each addition. Sift together the two flours into a bowl and add the vanilla extract to the milk.

Add 1/3 of the flour mixture to the batter alternating with the milk mixture then the vodka and kaluah,
beginning and ending with the flour. Fill each case 3/4 full of the batter and bake for 20 - 25 minutes
until golden brown and firm to the touch. Leave to cool in the tin for 5 minutes then transfer to a wire


Once cool make the frosting by combining the butter with the icing sugar. Add the milk and kaluah,








Pipe your cakes into a pretty swirl before decorating with grated chocolate.



Chocolate Red Wine Cupcakes Recipe

1/2 cup plus 2 tablespoons all-purpose flour

3/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
2 ounces Bakers semisweet chocolate, broken into pieces
1/4 cup boiling water
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cups sugar
2 large eggs, room temperature
1/4 cup red wine (I used Cabernet Sauvignon)
Frosting Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature

3 cups confectioners sugar
1/4 cup red wine
1 tsp vanilla extract


Preheat oven to 350 F. Line cupcake tin with cupcakes liners.

In a medium bowl, whisk together flour, baking powder, and salt. Set
In a separate bowl, whisk together cocoa powder, chocolate, and
boiling water. Stir until smooth. Set aside.
In a bowl of a stand mixer, cream together butter and sugar until fluffy
and white. Add eggs one at a time mixing well after each addition. Scrape
down sides if necessary.
Slowly add flour mixture to the mixer and mix just until combined.
Alternating, add the chocolate mixture and red wine in batches, mixing
well after each addition until batter is smooth.
Divide batter between the 12 muffins cups, filling each about threequarters full. Bake for about 20 minutes or until a toothpick inserted in the
center comes out clean.


To prepare frosting, whip butter until

light and fluffy, slowly add confectioners
sugar, then the red wine and vanilla. Beat
until creamy. Frost cupcakes and serve
with a generous glass of wine.

About these ads

Margarita Cupcake Recipe

1 cups all-purpose flour

1 teaspoons baking powder
teaspoon salt
cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1 limes
2 tablespoons tequila
teaspoon vanilla extract
cup buttermilk

To Brush the Cupcakes:

1 to 2 tablespoons tequila
For the Tequila-Lime

1 cup unsalted butter,

at room temperature
2 cups powdered

1 to 2 tablespoons of

fresh lime juice, to taste

2 tablespoons tequila
Pinch of coarse salt

Preheat the oven to 325 degrees F. Line a muffin tin with paper liners;
set aside.
In a medium bowl, whisk together the flour, baking powder and salt;
set aside.
In an electric mixer on medium-high speed, beat the butter and sugar
together until pale, light, and fluffy (about 5 minutes).
Reduce the mixer speed to medium and add the eggs one at at time,
mixing thoroughly after each addition.
Scrape the sides of the bowl and add the lime zest, lime juice, vanilla
extract and tequila. Mix until combined. (The mixture may start to look
curdled at this point, but dont worry, it will all turn out in the end!)
Reduce the mixer speed low. Add the dry ingredients in three batches,
alternating with the buttermilk in two batches. Mix only until just
incorporated, using a rubber spatula to give it one last mix by hand while
scraping the edge of the bowl.
Divide the batter between the muffin cups, filling them about threequarters full. Bake for approximately 25 minutes, rotating the pan at the
halfway point. Cupcakes are done when they are slightly golden and a
toothpick inserted in the center shows only moist crumbs attached,
Allow cupcakes to cool for 5 to 10 minute, and then move to a cooling
rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila.
Set the cupcakes aside to cool completely before frosting them.
To make the frosting, whip the butter on medium-high speed of an
electric mixer using the whisk attachment for 5 minutes. Reduce the speed
to medium-low, and gradually add the powdered sugar, mixing and
scraping the sides of the bowl until all is incorporated. Mix on medium
speed for about 30 seconds. Add the lime juice, tequila and salt. Mix on
medium-high speed until incorporated and fluffy. Frost cupcakes and
garnish with lime zest, an additional sprinkling of salt and a lime wedge.

Boozy Treat: Rum and Coke


Rum and Coke Cupcakes:

2 cups flour
1 1/4 cup sugar
1/2 cup butter (1 stick) room temperature
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. cocoa powder
2 eggs
1 cup regular coke (+ another 1/2 cup for basting after they are cooked)
1/4 cup + 2 Tbsp. dark spiced rum (+ another 4
Tablespoons for basting after cooked)
1 tsp. vanilla

Vanilla Rum Frosting:

1 stick of butter room temperature
2 cups powdered sugar
1 1/2 tsp. vanilla
2 Tbsp. rum
Pre-heat your oven to 350-degrees.
First, whisk your flour, baking powder, baking soda, salt and cocoa powder together in a

In a separate bowl, or mixer, add your butter and

sugar and beat until light and fluffy.

Next, to your sugar mixture, add both of your

eggs, mixing on low speed until smooth and

To the egg mixture, add your coke, rum and vanilla. I didnt take any pictures of this step
because quite honestly, it looked disgusting and I didnt want to turn anyone off on this
recipe. Trust me, it is going to curdle, but when you add your dry ingredients, everything
comes together and its fine!
Once you have your curdled mess, slowly start to add your dry ingredients about 1/3 at a
time. Mix with a spoon until all combined and you have a boozy, chocolate batter.
Once theyre cool, its time for the fun part! Mix 1/2 cup coke with 4 Tbsp. rum and then
brush the tops of each cupcake with about 1 Tbsp. of the mixture. I told you these babies
were boozy!

For the frosting

Add 1 stick of butter and your vanilla to your mixer and beat until smooth. Then, slowly add
1 cup of your powdered sugar. Next, mix in your rum then the rest of your powdered sugar.
Beat on a pretty high setting until everything is all fluffy and delicious. If it feels too wet, add
a bit more powdered sugar. If its a little dry, add very small drops of milk until its just

Margarita Cupcake Recipe {Printable}

1/2 cup unsalted butter (room temperature)
2/3 cups sugar
3 eggs (room temperature)
1 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp salt
Zest of two limes
1/4 cup fresh lime juice (I use the two limes I zested) you could substitute
with cup margarita mix (the liquid prepared type)
(Ive made these cupcakes both ways and they were equally delicious)
Beat the butter until pale, then add the sugar. Add one egg at a time, blend until all
incorporated. Then add in flour baking powder and salt, followed by the lime juice or
margarita mix. Then add the zest.
Fill lined cupcake pan with batter 2/3 full. Bake at 350 for 18 minutes.
Makes 12 cupcakes. This recipe easily doubles if needed.
Having your butter at room temperature helps it to beat smooth, and eggs at room
temperature prevent the cake from becoming too dry. (You can easily place the eggs in their
shell in warm water for 2 minutes or take them out of the refrigerator for 30 minutes)
**If you want to make Margarita cupcakes from a box cake mix, substitute the
water for margarita mix, or lime juice and add lime zest.

Margarita Frosting Recipe

1/2 cup butter (room temperature)
1/2 cup shortening
4-5 cups powdered sugar
2 T. Tequila (Use margarita mix to substitute the Tequila and lime juice if you
prefer or want an alcohol free version )
1T. fresh lime juice
Beat butter and shortening until smooth, then add
powdered sugar along with tequila and lime juice or
margarita mix. I added a drop of green and a drop of
yellow food coloring to achieve the light, lime colored
green frosting. Once youve frosted the cupcakes
sprinkle on with coarse salt.

Irish Car Bomb Cupcakes Recipe

cup cocoa
Cupcake Ingredients:

1 cup Guinness

2 sticks butter

chocolate chips
2 cups flour

1 cups sugar
1 teaspoons

baking soda

baking powder
1 teaspoon salt
2 eggs
2/3 cup plain
Greek yogurt

Whiskey Ganache

2 cups semi
sweet chocolate

2/3 cup cream

2 tbsp butter or
4 tsp Irish
Whiskey (I used

Baileys Buttercream

1 stick butter,

4 cups

powdered sugar
6 tbsp Baileys
Irish Cream Liqueur
(or until desired

Preheat oven to 350F. Line two muffin tins with

cupcake liners and set aside.


In a pot or large saucepan, simmer the beer and

butter on medium until butter is completely melted.
Add cocoa powder and chocolate chips and stir
until your mixture is smooth. Take off heat and set
aside to cool.
In a bowl, whisk together, sugar, flour, baking
soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, stir eggs and
yogurt together until smooth. Slowly add chocolate mixture.
Add flour mixture and stir until well combined.
Scoop batter into prepared cupcake tin. Cups
should be about 2/3 full.
Bake for 15 minutes. Remove from oven when a
toothpick inserted in the center comes out clean.
Allow to cool on racks.

Ganache Instructions

In a large sauce pan, melt chocolate chips, cream, and butter on

medium-low. Stir until smooth. Add your whiskey, stir, then remove from
heat and set aside to let mixture cool/thicken.
While your ganache is cooling, scoop a hole into the center of each
cooled cupcake with a cupcake corer, apple corer, or spoon.*
Fill holes to the brim with thickened ganache.
Frosting Instructions

In a bowl with a mixer, cream together butter, Baileys, and powdered

sugar. Spoon frosting into a pastry bag and pipe it generously on top of
each filled cupcake. Pour yourself a Guinness and enjoy!

*Alternatively, you can just spoon some ganache on top of the cupcake and top with the
frosting as I did, up to you!

Amaretto Cupcakes:
110g unsalted butter, at room temperature
300g caster sugar
2 large eggs, free-range or organic
125g self-raising flour, sifted
120g plain flour, sifted
125ml semi-skimmed milk, at room temperature
1 tsp amaretto liqueur or almond extract
1 good handful toasted slivered almonds or other decorations or flowers, to decorate
Preheat the oven to 160C (fan) / 180C / 350F / gas mark 4 and line a 12-hole muffin tray with
the appropriate size cupcake cases. In a large mixing bowl cream the butter and 180g sugar until
the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add












Combine the two flours in a separate bowl. Put the milk in a jug and add tsp amaretto or
almond extract. Add one-third of the flours to the creamed mixture and beat well. Pour in onethird of the milk and beat again. Repeat these steps until all the flour and the milk have been
added. Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full.
Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are
cooked, insert a skewer in the centre of the one of the cakes - it should come out clean.
Meanwhile, combine the remaining caster sugar, 125ml water and the remaining amaretto liqueur
or almond extract in a microwave-safe bowl and heat until the sugar melts completely (about 1
minutes); stir to combine. Alternatively heat over a low heat in a saucepan.
Remove the cupcakes

from the oven and leave

in their tins for about 10

minutes before carefully

placing on a wire rack.

While they are still

warm, dip the tops of the cupcakes into the syrup for a couple of seconds. Return to the wire rack
to cool completely.
13 cup butter, softened
2 12 tablespoons Amaretto
14 teaspoon vanilla extract
2 cups powdered sugar
18 teaspoon salt

Ingredients for the brownie layer:

5 oz. semisweet chocolate chips

6 tablespoons cold, unsalted butter, cut into cubes
2 tablespoons unsweetened cocoa powder
teaspoon instant espresso
2 large eggs
1 cup sugar
1 teaspoons vanilla extract
teaspoon salt
cup unbleached all-purpose flour
Ingredients for the cookie dough layer:

7 tablespoons unsalted butter (at room temp)

cup brown sugar
2 tablespoons white sugar
1 egg
1 tsp vanilla extract
1 cup, plus 2 tablespoons unbleached all-purpose flour
tsp salt
tsp baking soda
1 cup semi-sweet chocolate chips


Preheat oven to 350 F. Spray and 99 baking pan with nonstick

cooking spray. Line with tin foil or parchment paper and spray again. Set

For the cookie dough layer:


In a bowl, whisk together the flour, salt and baking soda. Set aside.
In the mixer fitted with a paddle attachment, cream together the
butter and sugars until fluffy and light (I usually mix for 3 minutes).
Beat in the egg and vanilla, making sure to scrape down the sides of
the mixing bowl.
Slowly mix in the flour mixture until combined.
Stir the chocolate chips. Set bowl aside (stick it in the fridge if you like).

For the brownie layer:


In a double boiler or microwave, melt semisweet chocolate and butter,

stirring often. (See tips for melting chocolate here). Once melted, whisk in
cocoa and instant espresso and let cool.
Meanwhile, fit your mixer with a whisk attachment. Whisk together
eggs, sugar, vanilla, and salt, just until combinedabout 30 seconds.
Whisk in the warm chocolate mixture. Then, stir in the flour with a
rubber spatula. Set aside.

Layer the cookie dough on the bottom of the prepared 99 baking

pan, pressing down to form the bottom of the brownies.
Layer as many Oreos that will fit on top of the cookie dough. No need
to overlap. (I think I managed 16).
Slowly pour the brownie batter on top of the Oreo layer and make sure
it evenly layers on top.
Bake for 35 to 40 minutes. Test with a toothpick: if it comes out clean
the center is done, if not, let the brownies cook 5 minutes more. Let the
brownies cool before serving!