Boozy Cupcakes from Prohibition Bakery!

Prohibition Bakery creates bite-sized boozy filled cupcakes with no artificial flavoring such as Sangria (orange, pinot noir, pear brandy), Old Fashioned (whiskey, bitters, orange, cherry), Pretzels & Beer (pale ale, nutella, pretzel, white truffle), and more. They also started creating alcoholic gumdrops called RumDrops with flavors like Manhattan and Fireball. The bakery was started by Brooke Siem, a trained chef who worked at many of the top restaurants, and Leslie Feinberg, a long-time bartender. Even though the bakery is located in NYC, they do ship nationally. Their owners made Zagat’s 30 under 30 list in 2014 as well.

 

PBcupcakes

 

Today, they are sharing with us (and you!) a delicious recipe for Sangria Cupcakes. Check it out and try it at home!

Sangria Cupcakes

Sangria

Yield: 48

For cake:

1 c plain yogurt, 2%

1/3 c olive oil

¼ c orange juice

1 c sugar

2 eggs

1 ½ c flour, AP

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

2 Tbs orange zest

 

For filling:

1 3/4c white or red wine

2Tbs orange juice

2Tbs lemon juice

2c sugar

2oz powdered pectin (1 pouch)

additional wine, as needed

 

For frosting:

½ lb unsalted butter or shortening, room temperature

1 lb powdered sugar

1/8 c red or white wine

1/8 c pear brandy

 

Cake Method:

  1. Preheat oven to 325 degrees F
  2. Prepare mini cupcake tins with liners and set aside.
  3. Place flour, baking powder, baking soda, and salt into a small bowl or container and set aside
  4. In a bowl with a stand mixer fitted with a paddle or a whisk, combine sugar, olive oil, orange juice, zest, and yogurt and mix until well combined.
  5. Add eggs 1 at a time and whisk well.
  6. Slowly add dry ingredients while whisking and mix until few lumps remain, taking care not to over beat.
  7. Fill cupcake tins 2/3 of the way full and bake for 10 minutes.
  8. Let cupcakes cool completely before filling or frosting.

 

Frosting Method:

  1. With a stand mixer fitted with a paddle or electric mixer, beat butter until incorporated.
  2. Add powdered sugar and beat. Frosting may be crumbly or very thick at this point.
  3. While mixer is running, stream in white wine and pear brandy. For firm pipable frosting, add wine/pear brandy. For a thinner, homestyle frosting, add more wine or pear brandy.
  4. Transfer to a piping bag if desired.

 

Filling method:

The day before:

  1. Combine wine, pectin, lemon juice, and orange juice into a saucepan. Bring to a boil, stirring frequently. Add sugar and stir until dissolved
  2. Bring the mixture to a hard boil and boil for 1 minute, stirring constantly.
  3. Remove from heat and skim off any foam, if necessary. Transfer to a clean, heat proof container and let set in the refrigerator overnight.

The day of:

  1. Whisk jam until smooth. Consistency should be like a thick syrup.       Slowly whisk in white wine by the tablespoon until desired consistency is reached.
  2. Transfer boozy mixture to a squeeze bottle.

 

Assembly:

  1. When cupcakes are cool, core out each cupcake with a mall pastry tip. If you don’t have a pastry tip, poke a hole into the middle of the cupcake with a narrow knife (a steak knife would do.)
  2. Fill the cavity with the wine jam, taking care not to let it overflow.
  3. Frost cupcakes to your liking.

 

PBcupcakes2

 

Here is more information about the bakery:

Prohibition Bakery is located at 9 Clinton Street on the Lower East Side, NYC.  The bakery creates bite-sized boozy filled cupcakes with no artificial flavoring such as Pretzels & Beer (Sixpoint Sweet Action, nutella, pretzel, white truffle), Old Fashioned (whiskey, bitters, orange, cherry), Birthday Cake (lemon, vodka, Frangelico) and more. Menus are often updated according to season. In 2014 Prohibition Bakery launched a new product called RumDrops, which are alcoholic gumdrops.

 

Co-founders Brooke Siem and Leslie Feinberg met on a Birthright trip in 2011. The concept was started when Brooke decided to make Cosmo cupcakes for a friend’s bachelorette party. From there they created a Kickstarter and were able to raise over $12,000 to open their storefront in 2012. Before they started making boozy desserts Brooke was a trained chef who worked at many of the top restaurants, and Leslie was a long-time bartender.

 

Cupcakes are $2ea/3 for $5/ or a dozen for $20. RumDrops are $6/pack.

 

Local delivery and national shipping is available.

Instagram: www.instagram.com/prohibitionbakery

Facebook: www.facebook.com/prohibitionbakery

Twitter: www.twitter.com/prohibitionbake

 

 

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