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Monday, September 1, 2014

Elizabeth Street

ALCOHOL-LACED CUPCAKE RECIPES FOR YOUR NEXT PARENTS-ONLY PARTY

Feb 19, 2014

Alcohol-Laced Cupcake Recipes For Your Next Parents-Only Party

There was some discussion a couple of years ago when pie shops were sprouting up across New York, forcing the beloved cupcake out and replacing it with a warm slice of buttery blueberry pie. Much as we don't begrudge the all-American dessert any success, we've yet to see any proof of the cupcake's demise. If anything, the little handheld treat has risen to recent new heights. Master pastry chefs have inspired us to get batter-creative in our own kitchens as we whip up a batch for our kids' birthday parties or bring a couple dozen to a potluck dinner party. 

Less expensive than a slice of bakery layer cake and a heck of a lot easier to make at home, the cupcake continues to maintain a strong foothold in our dessert repertoire, with alcohol-laced cupcake recipes popping up all over our favorite foodie sites. In New York, Prohibition Bakery turns out mini-cakes so potent that they require an ID before purchase! Our version below is also strictly for the grownups.


Coffee Chocolate Cupcakes
Ingredients
For the (24) cupcakes:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon coffee liquer, such as Kahlua
1/4 cup milk (preferably whole)
1/4 cup coffee liquer

For the frosting:
1 3/4 sticks unsalted butter, softened
6 to 8 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup milk (preferably whole)
chocolate covered coffee beans, a handful chopped

Head on over to Cosmoplitan for the full recipe along with a slew of other fabulous alcohol-laced cupcake options. While you're in the business of boozing up your sweets, make sure you have an appropriate cocktail pairing for your guests. One of the seven vodka-based elixirs feautured in the slideshow above ought to go well with the potent dessert.

By Stacey Gawronski

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