I have been forgetting to take pictures lately so I haven’t been posting anything. I had already packed these to go when I realized I had not taken a picture. These are red Velvet and Key Lime pie cupcakes. I made a small video of how I prepare the graham cracker crumb crust for the key lime pie cupcakes but it would not upload to my blog.
I was not only asked to try making boozed up cupcakes, I was also given the booze to do it. So my second try at this I decided to make mango cupcakes. I chopped 1/4 cup of mangos into mini pieces. I tried to get the firmer pieces because the softer ones were hard to dice. I let them soak in Grey Goose while I prepared the cupcakes. I folded the diced mangos into the batter just before baking them. I then created a mango puree added Grey Goose to it and filled each cupcake. I topped them with a mango and Grey Goose buttercream frosting.
Using blueberries is a natural way to get a beautiful color frosting. The blueberries also give a very flavorful and fruity taste to the frosting. To make the frosting- I placed about 1/2 cup of blueberries in a small saucepan on medium heat. I added 1 tablespoon of sugar and 1/2 tablespoon of cornstarch and let it simmer until it thickened. I let it cool while I mixed together 1 cup of softened butter, 1 teaspoon of vanilla and 2 cups of powdered sugar and beat until fluffy. I then put the cooled blueberries in a food processor to make a sauce. I added the sauce to the butter mixture and beat until blended. I had previously made the mini flowers and leaves and kept them frozen for use when needed.
These were very easy to make and have a bold and sweet taste of lime.