Valentine’s Day Boozy Cupcake Recipes with Pinnacle Vodka, Part 1!

boozy cupcake recipes

For Valentine’s Day, Pinnacle Vodka teamed up with Prohibition Bakery (NY), Wasted Desserts (LA), and Delightful Pastries (Chicago), all boozy bakeries across the country to create delicious boozy cupcake recipes made with our vodka. 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 a few truly special desserts.

 

Delightful Pastries, Chicago

Chocolate Pinnacle® Raspberry Cupcakes 

Yields 36 cupcakes

boozy cupcake recipes

Cupcake Ingredients:

  • 2½ oz. semi-sweet chocolate
  • 4 oz. (1/2 cup) milk
  • 8 oz. (2 sticks) butter
  • 8 oz. sugar
  • 4 egg yolks
  • 2 tbl Pinnacle Raspberry Vodka
  • 12 oz. cake flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup buttermilk
  • 1 tsp. vanilla
  • 4 egg whites
  • 1 tbl. sugar
  • Additional vodka for soaking cupcakes

Frosting Ingredients:

  • 15 oz. (3 ¾ sticks) butter, softened
  • 15 oz. (3 ¾ cup) powdered sugar, sifted
  • 12 oz. bittersweet chocolate (60%)
  • Pinch of salt
  • ½ cup Pinnacle Raspberry Vodka
  • 3 tbl. heavy cream
  • ½ cup seedless raspberry jam (optional)

Steps for Frosting:

  1. Cream butter till smooth. Scrape down.
  2. Add the sifted powdered sugar and beat till it is combined well.
  3. Take it up to a higher speed and scrape down.
  4. Add vodka and heavy cream and beat until combined.
  5. Scrape down and then whip for about 3-5 minutes, until light and fluffy.
  6. At the end, stir in the seedless raspberry jam if desired, and stir until smooth.

Steps for Cupcakes:

  1. Preheat oven to 350 degrees.
  2. Prepare cupcakes tin by spraying with nonstick spray and putting paper cups inside.
  3. Heat milk off heat. Add the chopped chocolate, stir to melt. Set aside.
  4. Cream butter and sugar until nice and smooth, scraping down the mixture. Beat in yolks one at a time.
  5. Add the cooled chocolate mixture. Mix until smooth and scrape down.
  6. Mix buttermilk, vanilla and vodka. Add to butter mixture, alternating with dry ingredients, beginning and ending with dry ingredients.
  7. Beat egg whites using a whisk slowly, adding the 1 tablespoon of sugar until the peaks are soft. Fold into the batter.
  8. Pour into prepared cupcake cups.
  9. Bake at 350 degrees for 15-18 minutes, until a toothpick comes out clean.
  10. Once out of the oven, take the cupcakes out and brush with additional Pinnacle Raspberry Vodka.
  11. Once cooled, completely pipe the frosting on top.

 

 

Banana Pinnacle® Whipped Cupcakes

boozy cupcake recipes

Cupcake Ingredients:

  • 4 oz. (1 stick) butter, room temperature
  • 9 oz. SUGAR
  • 2 ripe bananas, mashed (if small, use 3)
  • 2 eggs
  • 1 tsp. vanilla
  • 5T Pinnacle Whipped Vodka
  • ½ cup buttermilk
  • 7 oz. cake flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 4 oz. walnuts, toasted and chopped

Frosting Ingredients:

  • 15 oz. (3 ¾ sticks) butter, softened
  • 15 oz. (3 ¾ cups) powdered sugar, sifted
  • Pinch of salt
  • ½ cup Pinnacle Whipped Vodka
  • 2 tbl. vanilla pasta
  • 3 tbl. heavy cream

Steps for Frosting:

  1. 1.Cream butter until smooth. Scrape down.
  2. 2.Add the sifted powdered sugar and beat until combined well.
  3. 3.Take it up a higher speed and scrape down.
  4. 4.Add vodka and heavy cream and beat until combined.
  5. 5.Scrape down and then whip for about 3-5 minutes until light and fluffy.
  6. 6.Pipe frosting on top of the cooled cupcakes.

Steps for Cupcakes:

  1. Preheat oven to 350 degrees.
  2. Spray cupcake tin and put paper cups in it.
  3. Cream butter and sugar. Scrape down well so there are no lumps in the batter. It needs to be nice and smooth.
  4. Add mashed bananas. Mix well until smooth.
  5. Add the eggs one by one, scraping down the batter.
  6. Mix the rest of the wet ingredients together.
  7. Sift cake flour, baking soda, baking powder and salt together.
  8. Add the wet and dry ingredients, alternating, starting and ending with the dry ingredients.
  9. Scrape down between each addition and make sure that the batter is smooth with no lumps.
  10. Fold the walnuts in by hand and scoop batter into the cupcake tins.
  11. Bake for 15-18 minutes. Test with a toothpick. When it comes out clean, the cupcakes are baked throughout. If raw dough clings to the toothpick, add a couple more minutes and test again.
  12. Once out of the oven, brush the cupcakes with additional Pinnacle Whipped Vodka. Once cooled, completely pipe the frosting on top.

 

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

Pinnacle® Flirty Fizz

boozy cupcake recipes

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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