Cupcakes and Cocktails, Part 1 of 5

Hello!  I’m a bit more cheerful this morning and am excited to share the first cupcake of a five part series I am calling Cupcakes and Cocktails.  The theory here is taking delicious cocktails, and trying to recreate the flavor combinations into tasty cupcakes.  I’ve come up with all the recipes in this series myself, although much credit should go to MyJo–  flavor investigator extraordinaire.

Part 1 of Cupcakes and Cocktails will be focusing on The Beachcomber.

The cocktail is made by combining 2 oz light rum, 3/4 oz Cointreau or other Triple Sec, 1 1/2 Tbsp lime juice, and a few splashes of maraschino liquor with 1/2 cup of crushed ice in a shaker.  Give it a shake and strain it into a martini glass (rimmed with sugar if you’re into that).  I didn’t have enough time to make the actual cocktail, but I will absolutely do this in the future.

The flavors translate into my Beachcomber cupcake like this: orange, triple sec, and lime cake with maraschino liqueur butter cream frosting.  Topped with a cherry, of course.  Sound tasty? Whip up a batch of these, a round of Beachcomber cocktails, and head down to the beach (or to the pool for you land locked lovelies out there) and enjoy this beautiful sunshine.

Beachcomber Cupcakes

Hardware: Mixer, muffin tin, cupcake liners.

Go Buy This Stuff!

I highly recommend a trip to BevMo, as they have the cherries with stems attached, and also the mini bottles of everything you’ll need which will save you a lot of moola.

2 1/4 sticks of unsalted butter

1 1/2 cups cake flour

1 tsp baking soda

1 tsp baking powder

pinch o’ salt

3/4 cup sugar

2 eggs

1 tsp vanilla

1/4 cup whole milk

1/4 cup Cointreau or other Triple Sec (get two mini bottles)

1 Tbsp lime zest

1 Tbsp orange zest

1 Tbsp fresh orange juice

3 Tbsp shortening

1 lb powdered sugar

1/4 cup maraschino liqueur (again, two mini bottles… I used Kirschwasser, and it was a little harsh but worked fine)

1/4 cup maraschino cherry juice

12 maraschino cherries with stems attached, in a jar with juice

Preheat to 350 and line muffin tin with papers. Combine flour, baking powder, baking soda, and salt in a bowl.  Whisk together.

Zest about 1 Tbsp each of a lime and an orange into a small bowl.  I really recommend getting one of these zester things… it’s amazing how much you’ll want to finely grate things if you have one of these around.

The best way to get zest to open up and flavor your baked goods is to mash it with sugar.  So take 1/4 cup of sugar and pour it over the zest.  Use the back of a spoon to smoosh it all together until completely combined.

Pour this, the remaining 1/2 cup of sugar, and the butter into your mixer.  Mix until incorporated and smooth.

Add eggs one at a time, then beat in the vanilla.

Mix in half of the flour, then mix in 1/4 cup of milk, then the rest of your flour, followed by 1/4 cup of Cointreau and 1 Tbsp fresh orange juice (use the orange you took the zest from, but don’t get any seeds in there).

Scrape your bowl between additions, or get a good looking dude to come do it for you.

Fill your cups

Pop them in the oven for about 10 minutes, then turn them around and cook for another 10 until puffy and golden and a tester inserted into one comes out dry.

While these are baking, start your butter cream.  But first kick back  a couple of those mini bottles.

Please note that I made about 16 times too much frosting, so I halved the recipe for you here, while my pictures show the original amount I made.

Beat 1 1/4 sticks of butter with 3 Tbsp shortening in a mixer until combined.

Add powdered sugar and beat until combined.

Add 2 Tbsp maraschino liqueur and 2 Tbsp of the juice that your maraschino cherries are jarred in.  Mix until combined.  Continue adding each of these ingredients 1 Tbsp at a time until you reach a desired taste and consistency.

It should be stiff and pink and taste like cherry with a hint of alcohol.

Fill a pastry bag or other piping tool with the frosting and pipe on to the tops of your cooled cupcakes. If you don’t have a pastry bag you can either make one by filling up a regular ziplock bag with the frosting, sealing it and cutting off the very tip of one of the lower corners, or simply using a knife to spread the frosting on the cupcakes.  If you’re in the market for something like this, I have the Ateco Decorating Syringe set and it’s the bomb.

Garnish with a cherry on top.

Published in: on March 24, 2010 at 10:56 am  Comments (6)  

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6 CommentsLeave a comment

  1. What a cute idea! I love it!

  2. These cupcakes turned out EXCELLENT! Eagerly awaiting round two.

  3. O M G this looks delicious!!! Will you mail me one please??

  4. I thoroughly enjoyed reading your blog (from start to finish) and look forward to making some of the yummy recipes you have posted. I do hope you plan to continue with the “Cupcakes and Cocktails” as they sound simply divine!! Happy Cooking!

    • Yes! More Cupcakes and Cocktails are most definitely coming soon. I’ve tried and failed a couple recipes so far and only want to share the best with you guys, so I’m trying to perfect them first. Also, my life is work and finals until Monday, so in the next few weeks look for Mint Julep, Mimosa, Cosmo and more. Let me know if you have any other ideas for flavors, too!

  5. […] packaging, and the lovely 1940s photographs on the cartons got me.  I’m also a sucker for sweets and booze which is their ice cream philosophy.  The texture and flavors were amazing, and I’m glad I […]

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