Baking with Booze


Oh the happy day when I discovered how easy it is to combine my two great loves: baked goods and booze. It all started with a recipe for Champagne Cupcakes [] from Though the cake was a little dense, likely due to my inability to wait for the butter to properly soften before mixing in, these were some of the best cupcakes. Ever. I mean, the frosting sparkled, and you could actually taste the champagne. But the best part -- it was so easy. Just replace the liquid in your average recipe, with something boozier! With this newfound sense of wonder, I set out for more. Here’s one inspired by Mom, who loves gin, but not as much as she loves me. Gin & Lemonade Cupcakes Makes 12. Mix, then set aside: 1 cup flour ½ tsp baking soda ½ tsp baking powder ¼ tsp salt Cream: ¼ cup (½ stick) unsalted butter ¼ cup cream cheese ¾ cup sugar Add to creamed mixture: 2 eggs, one at a time, mix well after each. 1 tsp vanilla Zest from 1 lemon ½ cup gin and tonic (Ratio of gin to tonic depends on how boozy you want to go, start with ¼ cup of each.) Mix in flour mixture, gradually, just until smooth. Pour batter into lined cupcake pan. Bake at 350 for 18 minutes, or until toothpick inserted in center of cupcake comes out clean. Let cool. Frost with spiked lemonade frosting. Serve with style [link to serving plates Apt2B]. Spiked Lemonade Frosting Boil juice from 1 lemon with 1 shot of gin and 2 tsp sugar for about 5 minutes, until reduced. Remove from heat and melt in ¼ cup unsalted butter. Add a splash of vanilla extract and enough powdered sugar to achieve desired consistency. Add more gin, to taste.    

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