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Cocktail Cupcakes- infusing cake with alcohol


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Cocktail Cupcakes- infusing cake with alcohol

sunnyteigh | Nov 7, 2008 05:49 AM

There's a big party we go to for my husband's old high school friends every year after Thanksgiving. It's pretty excessive, so in the spirit of the celebration I want to bring an alcoholic dessert. Preferably something you could actually get a little tipsy from, not some pie that only has 2 tbls of liquor for the whole thing.
I was thinking of infusing some cupcakes with different liquors, shot each, in a cocktail manner, trying gingerbread and whiskey (ginger ale and whiskey is my favorite drink), that kind of thing. I have a few questions about this:
1) Should I try heavier cakes like pound cakes rather than the standard cupcake kind of cake?
2) Will the alcohol evaporate over night once it's been poured onto the cake?
3) I'm thinking silver foil cupcake liners ought to be able to hold the alcohol inside the cake without it all getting to messy, agree?
Ideally I'll make this the day before or the morning of the party. My plan is to make a few different kinds of cupcakes, pour the shots over them, wait awhile, then frost them.
Combinations I'm thinking of:
Gingerbread and Whiskey
Chocolate and Peppermint Schnapps
Rum and something.
Vanilla cupcake and something.
Maybe try Pumpkin pie vodka?

Any suggestions and advice would be helpful. Also, let me know if you think this has no chance of working.


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