What are a girl's two favorite things? Cocktails and Sweets! Why not combine the two and get Cocktail Cupcakes!
The idea is to make your favorite cocktail mix favors into a cupcake. These cocktail cupcake recipes will make your mouth water and quench the thirst in one swoop. These cupcakes are for adults but make you feel like a kid at heart. If you are throwing a bachelorette party or bridal shower, these cupcakes are the perfect dessert and centerpiece choice. So break out the liquor and muffin pan, ladies, and let's get baking!
Photo Credit: megpi on Flickr
Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
Divide batter evenly among muffin cups. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut.
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In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
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In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. Stir in lime zest; mix completely. Fill prepared pans 2/3 full.
Bake according to box directions (usually 325 degrees - be sure to check box!) 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely.
In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy. Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy. If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.
Photo Credit: cupcake_eater on Flickr
Preheat oven to 350°F and line 24 cupcake cups with paper liners.
Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks. Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua. Remove cupcakes from pans. Place on wire rack to cool.
Place a large, clean mixing bowl and electric mixer beaters in the freezer to chill for 1 minute. Remove the bowl and beaters from the freezer. Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar and 1 tablespoon Kahlua.
Beat the cream on high speed until stiff peaks form, 1-2 more minutes. Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely. Garnish with chocolate bar shavings.
Rum Cupcake Ingredients:
Photo Credit: freakgirl on Flickr
In a 2 cup glass measuring cup, combine lime peel and juice with rum; add water to bring liquid up to 1 1/4 cups. Beat cake mix, lime/rum/water mixture, apple sauce and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes.
Line 24 muffin cups with paper baking cups. Spoon batter into muffin cups, filling about 2/3 full. Bake in 350 degree oven 15-17 minutes (until a wooden toothpick inserted in center comes out clean).
Remove cupcakes from pans immediately, place on wire racks and cool completely.
Rum Buttercream Frosting:
Cream butter until smooth and creamy, about 2 minutes. Add powdered sugar one cup at a time mixing until butter and sugar mixture is smooth between additions. Fro
sting should be mixed but firm. Add rum and milk and mix until creamy, but not runny.
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Preheat to 350° F.
Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
Sift flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using).
On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
Fill 18 standard muffin cups half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
Lime Buttercream Frosting
Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended.
Add milk, beating until blended. Gradually add remaining powdered sugar, beating until blended. Stir in grated lime rind.
*Tip - serve your cupcakes in mini martini glasses for a fun presentation to party guests!
Photo Credit: A Whisk and Spoon on Flickr
Cream butter and sugar until well blended. Add eggs one at a time and beat well. Sift flour and baking soda. Add to mixture alternately with lemon lime soda and grenadine. Add vanilla.
Pour into cupcake liners. Place one maraschino cherry in the middle of each cupcake on top of the batter. and bake at 350 degrees for 22-25 minutes. Cherry will sink down during baking and be a nice little surprise at the bottom of each cupcake.
Maraschino Cherry Buttercream Frosting Recipe
Whip butter. Add powdered sugar and cherry juice alternately. Mix in pureed cherries. Whip for 3 minutes and pipe onto cupcakes. Garnish with a maraschino cherry with stem to get a pink cherry-topped cupcake.