Whiskey Sour Cupcakes (Cocktail Cupcake No. 4)

Each of these rich, moist cupcakes is topped with a dollop of lemon frosting and (to my dismay) a maraschino cherry. They may look a bit cheesy, but they're certainly tasty!


For 18 cupcakes, you'll need:

+ shortening, 1/4 cup
+ butter, 1/4 cup, softened
+ brown sugar, 1/2 cup
+ sour cream, 2/3 cup
+ 2 eggs
+ sugar, 2/3 cup
+ whiskey, 3 tablespoons
+ 1 lemon, zested
+ baking powder, 2 teaspoons
+ salt, 1 pinch
+ flour, 2 2/3 cups

Preheat oven to 350 degrees F; place paper liners in muffin tin. Set aside.

Cream shortening, butter, brown sugar and sugar. Add sour cream, eggs, whiskey and lemon zest; beat until smooth. Sift together remaining ingredients, and gradually incorporate into wet mixture. Distribute evenly between 18 cups; bake for 15-16 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool completely.

While the cupcakes cool, prepare the frosting and garnish. You'll need:

+ butter, 12 tablespoons, softened
+ lemons, 4, zested and juiced
+ powdered sugar, ≈ 4 cups
+ 18 maraschino cherries

Whip butter, lemon juice and lemon zest. Gradually incorporate powdered sugar until frosting is stiff. Gently pipe onto cupcakes; top with a single cherry. Enjoy!

Cosmopolitan Cupcakes (Cocktail Cupcake No. 3)

Carrie Bradshaw would be so proud of these dainty treats.

For one dozen, you'll need:

+ shortening, 1/4 cup

+ butter, 1/4 cup, softened

+ sugar, 3/4 cup

+ baking powder, 2 teaspoons

+ cake flour, 1 1/2 cups

+ 1 egg

+ heavy cream, 1/2 cup

+ salt, 1 pinch

+ dried cranberries, 1 cup*

(Notice the similarities between these and my Toasted Almond Cupcakes?  I used the same base, and simply omitted/added ingredients where necessary.)

Preheat oven to 350 degrees F.  Place cupcake liners in a muffin tin; set aside.

Cream shortening, butter, and sugar.  Add the baking powder, salt, cream, and egg, and whip until thick and creamy.  Toss the cranberries and the flour together (this helps the cranberries stay suspended in the batter, rather than sinking to the bottom) and gradually incorporate into butter mixture.  Distribute evenly between individual tins, and bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.  Cool completely.

For the frosting, you'll need:

+ butter, 5 tablespoons, softened

+ 4 limes

+ powdered sugar, approximately 4 cups

Zest and juice limes; whip with butter until evenly incorporated.  Gradually add powdered sugar until stiff.  Using a pastry bag and a large tip, gently pipe the frosting onto the cupcakes.  Enjoy!

Toasted Almond Cupcakes (Cocktail Cupcake No. 2)

Each of these rich, subtly nutty cupcakes gets a dollop of coffee frosting, which stands in for kahlua. It's difficult to not enjoy these delicious treats!


For one dozen cupcakes, you'll need:

+ shortening, 1/4 cup
+ butter, softened, 1/4 cup
+ sugar, 1/2 cup
+ brown sugar, 1/4 cup
+ baking powder, 2 teaspoons
+ cake flour, 1 1/2 cups
+ salt, 1 pinch
+ 1 egg
+ heavy cream, 3/8 cup
+ amaretto, 2 tablespoons

Preheat oven to 350 degrees F. Place cupcake liners in a muffin tin.
Cream shortening, butter, sugar, brown sugar, and salt. Sift together cake flour and baking powder; set aside. In another bowl, whisk together egg, cream, and amaretto. Gradually incorporate flour mixture and egg mixture into creamed butter.

Distribute batter evenly between 12 tins. Bake for about 20 minutes, until a toothpick inserted in the cake comes out clean. Cool completely.

For the frosting and garnish, you'll need:

+ hot water, 1/4 cup*
+ instant espresso powder, 1 tablespoon*
+ butter, softened, 3 tablespoons
+ powdered sugar, ≈ 4 cups
+ slivered almonds, 1/4 cup, lightly toasted

Stir espresso powder and hot water until combined; cool. Whip butter, and slowly incorporate espresso. Gradually add powdered sugar, until frosting is stiff and pale brown. Using a pastry bag with a large star tip, gently pipe frosting onto cupcakes. Sprinkle with toasted almonds; enjoy!

* You may also substitute a shot of brewed espresso - or 1/4 cup of strong, black coffee.

Mint Julep Cupcakes (Cocktail Cupcake No. 1)

I'm pretty sure that my fellow college students are shaking their heads at me for wasting booze -- but these cupcakes are simply too good to pass up!

For 1 dozen, you'll need:

+ bourbon, 3/4 cup

+ 3 mint sprigs, lightly bruised

+ shortening, 2 tablespoons

+ butter, 2 tablespoons, softened

+ sugar, 1/2 cup

+ 1 egg

+ baking powder, 1 1/2 teaspoons

+ salt, 1 pinch

+ mint extract, 1 splash (optional)

+ flour, 3/4 cup

+ whole milk, 2-5 tablespoons

Prepare a tincture of bourbon and mint in an airtight, plastic or glass container. Allow to infuse for at least 12 hours.

Preheat oven to 350 degrees F. Reduce bourbon over medium heat for 5 minutes, until slightly thickened. Remove from heat, and discard mint. Add milk to reduction, until the mixture equals 1/3 cup. Cream sugar, butter, and shortening. Add egg, and slowly drizzle in bourbon mixture. Add mint extract, if desired, and baking powder, salt, and flour. Combine. Evenly distribute batter between 12 muffin cups (I used silver foil liners, to represent julep cups), and bake for 20 minutes, or until a toothpick inserted in the cupcake comes out clean. Cool completely.

In meantime, prepare frosting:

+ butter, 6 tablespoons, softened

+ heavy cream, 3 tablespoons

+ powdered sugar, 2 1/4 cups

+ 12 mint leaves, for garnish

Liberally frost cupcakes; top with mint. Enjoy!