You guys have been so supportive and kind while I’ve been chilling out, so I decided to make you some cupcakes. Not just any cupcakes mind you, boozy cupcakes. And not just boozy cupcakes; boozy cupcakes with a light butter cream frosting dripping with caramel. They aren’t healthy and they aren’t meant to be. These yummies are a small indulgence that packs a mighty tasty punch.
I started with a box of French Vanilla cake mix and replaced ¼ cup of the water called for with vanilla flavored vodka. After baking according to package directions and letting them cool for ten minutes I brushed the top of them with a wee bit more of the vodka. Overkill? I think not, it gets better. The frosting is one I found at The Purple Spoon
I froze the leftover caramel from my Salted Chocolate Caramel Cake from Easter and used it instead of remaking caramel from the frosting recipe. The texture of this frosting is superb and it’s not overly sweet. I can’t wait to make it again. Once the cupcakes were frosted I drizzled them with my caramel that I infused with more of the vanilla vodka. Woo-hoo, we’re bouncing and behaving now!! The flavors blended perfectly and there was no buzz from the booze. While I was resting I thought of oodles more liquored up desserts so don’t be surprised to see a few more from time to time.
Thanks again for all the foodie love!
Buttercream Frosting – adapted from The Purple Spoon
1 cup whole milk
¾ cup flour
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp vanilla
¾ cup sugar (I used powdered sugar)
Place the 1 cup whole milk in a small saucepan. Sprinkle the flour over the milk, ¼ cup at a time and whisk until smooth. Place the saucepan over low heat and stir constantly with a wooden spoon until the mixture becomes thick and pulls into a ball. Remove from the heat and place plastic wrap directly on the surface of the mixture and tuck around it to make sure there are no exposed parts. Refrigerate until cooled to room temperature or colder (at least 30 minutes). After it cooled I mixed it with my hand mixer until smooth, because it looked sticky and gooey and I was afraid it wouldn‘t work.
Place the flour mixture in a large bowl and cream the butter. Add the cooled flour milk mixture to the butter and beat until well blended. Mix in the vanilla. With the mixer on medium speed, gradually add the sugar and then continue to beat the icing for an additional 10-12 minutes until noticeably whiter and creamy. This is the bomb diggity of frostings,and it keeps well in the fridge.