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 cupcakes were made to celebrate the birthday of a big fan of the warriors. They are vanilla and chocolate cupcakes topped with butter cream and chocolate frosting. I made the toppers using Avery labels and tooth picks.
This basket has red velvet and chocolate cupcakes. The toppers on the chocolate cupcakes were made using the Russian piping tips I purchased from Amazon after seeing them on Pinterest and YouTube. The hardest part is getting the frosting to the right consistency. Once that is achieved, the piping isn’t hard at all. I am still working to mastering the different types of flowers.
If you like nuts and Red velvet cake then you will enjoy the taste of these moist red velvet cupcakes. The added red sprinkles give a nice balance of sweetness to the cream cheese frosting and salt from the pecans.