Boozy Cupcakes Here We Come! Part Two

Need more of a cupcake fix? Try these boozy cupcakes made with love from Prohibition Bakery and Pinnacle Vodka!

In honor of Valentine’s Day, Pinnacle® Vodka teamed up with Prohibition Bakery, a boozy bakery located in New York City, to create THE perfect cupcake recipe for your Valentine’s Day celebrations!
boozy cupcakes

Whether you’re baking for your one true love or sharing treats with your best friends for Galentine’s Day, these cupcakes combine Pinnacle® Whipped® Vodka, Pinnacle® Raspberry Vodka and all the best cupcake ingredients for two truly special desserts.

 

Pinnacle® Berry In Love Cupcakes

Yields 36 mini cupcakes

boozy cupcakes

Ingredients:

  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) sugar, granulated
  • 1 egg
  • 1 1/3 cup (160g) flour, all purpose
  • 1/3 cup (30g) dark cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) milk
  • 1/3 cup (75g) Pinnacle® Raspberry Vodka

Filling:

  • 3 ounces white chocolate
  • ¼ cup cream
  • 1/3 cup Pinnacle Raspberry Vodka

Frosting:

  • ¼ cup butter, softened
  • ½ lb confectioners’ sugar
  • ¼ cup Pinnacle Raspberry Vodka

Garnish:

  • Fresh Raspberry

To Make the Cake:

  1. 1.Preheat oven to 350°, and line cupcake tins.
  2. 2.In a large bowl, cream butter and sugar until light and fluffy.
  3. 3.Add the egg and beat thoroughly.
  4. 4.Measure flour, cocoa powder, baking soda, and salt in a bowl and set aside.
  5. 5.Stir buttermilk and Pinnacle Raspberry Vodka in another bowl.
  6. 6.Alternate adding flour and buttermilk mixtures ¼ at a time, beating between each addition.
  7. 7.Fill paper-lined trays hallway and bake for 15-18 minutes.
  8. 8.Let cupcakes cool before decorating.

To Make the Filling:

  1. Finely chop white chocolate and set aside in a heatproof bowl.
  2. Heat cream on low until tiny bubbles form around the edges. Do not allow cream to boil.
  3. Remove from heat and pour over chocolate, taking care to cover the entire surface of the chocolate.
  4. Let rest for 30 seconds, and then whisk until smooth.
  5. Slowly add in Pinnacle Raspberry Vodka one tablespoon at a time, stirring thoroughly between each addition.
  6. Transfer ganache to a squeeze bottle. Let cool for at least 1 hour before using.

To Make the Frosting:

  1. In the bowl of a standing mixer, beat butter until smooth.
  2. Slowly add in confectioners’ sugar with mixer on low speed, and beat thoroughly.
  3. Slowly stream in Pinnacle Raspberry Vodka, and beat until smooth.
  4. Transfer to a piping bag.

Assembly:

  1. Using a small piping tip or the end of a steak knife, core a hole into the center of each cupcake.
  2. Fill each core with the Pinnacle Raspberry Vodka white chocolate ganache.
  3. Frost as desired.
  4. Garnish with a single raspberry directly in the center of each cupcake.

 

 

Pinnacle® S’MORE Love Cupcakes

Yields 44 mini cupcakes

boozy cupcakes

Ingredients:

  • ½ cup (115g) water
  • ½ cup (115g) butter, unsalted
  • 1/3 cup (40g) crushed graham crackers
  • 1/3 cup (75g) sour cream
  • 1 egg
  • 1 cup (200g) sugar, granulated
  • 1 cup (125g) flour, AP
  • ¾ tsp baking soda
  • ½ teaspoon baking powder

Filling:

  • 1 cup (200g) marshmallow fluff
  • 1/3 cup (75g) Pinnacle Whipped Vodka

Frosting:

  • 1/3 cup (80g) butter
  • 1 box confectioners sugar
  • ¼ cup (60g) Pinnacle Whipped Vodka
  • ½ cup (3 oz.) milk chocolate, melted

Garnish:

  • ¼ cup (50g) crushed graham crackers
  • ¼ cup (3 oz.) milk chocolate

To Make the Cake:

  1. Preheat the oven to 325, and line baking pans with cupcake liners.
  2. Heat water and butter in saucepan over low heat until butter is completely melted, taking care not to let the mixture boil.
  3. In a food processor, process an entire sleeve of graham crackers until completely crushed.
  4. Add sour cream and egg to the mixing bowl of a stand mixer and beat on low until completely mixed.
  5. Weigh crushed graham crackers, flour, sugar, baking soda, and salt into a separate container. Set aside remaining crushed graham crackers to be used for garnish later.
  6. Once butter is completely melted, slowly stream water/ butter mixture into egg and sour cream mixture with mixer on low speed. Mix completely.
  7. Slowly add dry ingredients, and beat until smooth.
  8. Fill liners ⅔ of the way, and bake for 10 minutes.
  9. Once baked, let cupcakes cool completely on a cooling rack or sheet pan before assembling.

To Make the Frosting/Garnish:

  1. Melt chocolate for frosting and garnish (6 ounces) in microwave or in a double boiler on low heat.
  2. In the bowl of a standing mixer, beat butter until smooth.
  3. Slowly add confectioners’ sugar with mixer on low, and beat until lumpy.
  4. Add Pinnacle Whipped Vodka a tablespoon at a time, and beat until smooth.
  5. Add half of melted chocolate to frosting, and beat until completely mixed.
  6. Transfer finished frosting to a piping bag.
  7. Let other half of the melted chocolate cool for 15 minutes, and then transfer to a squeeze bottle.

To Make the Filling:

  1. Add marshmallow fluff to a bowl. Slowly add Pinnacle Whipped Vodka, mixing thoroughly. Transfer finished Pinnacle Whipped Vodka/marshmallow fluff mixture to a squeeze bottle.

Assembly:

  1. Once cupcakes are cool, core each cake with a small piping tip or the end of a small knife (such as a steak knife).
  2. Fill each core with Pinnacle Whipped Vodka/marshmallow fluff filling, taking care not to overfill.
  3. Frost as desired.
  4. Drizzle melted chocolate over cupcakes in a zip zag pattern, and then sprinkle with crushed graham crackers.

 

Pair your cupcakes with the perfect Valentine’s Day cocktail.

Pinnacle® Flirty Fizz

boozy cupcakes

1 part Pinnacle® Original Vodka

2 parts Lemon-Lime Soda

Splash of Cranberry Juice

Mix over ice and share with your one true love.

 

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