These cupcakes were suggested by Gibbs! I love Thai tea, though it is one of those things that I don’t indulge in very often due to the high-fat cream or creamy condensed milk used. However, baking and sweet are another story! Both of those things that I avoid in my beverages sound like they would make amazing additions to a cupcake! For the Thai tea, try to find whole-leaf tea, not the instant kind. I searched and searched for whole-leaf, and only found tea bags (better than instant). Brew it until it’s nice and dark, and you can even add in a piece or two of star anise to the tea as it’s steeping to give it a richer, deeper flavor.
I made a batch of Dark Chocolate Cupcakes, to be featured in my next post, and had some leftover batter. This resulted in a dozen or so mini-cupcakes. I didn’t want to do the same exact cupcake as my main batch, so I improvised with what was lying around! For me, that’s alcohol :) And so was born the ruby port buttercream frosting!
Ruby Port Buttercream Frosting
1/2 c. butter, room temp.
3 c. powdered sugar
3 tbsp. ruby port
Approach this like any other buttercream: beat the butter until soft and creamy, slowly add in the powdered sugar, then the port, until you reach a desired flavor and consistency. Both the powdered sugar and port are “give or take” measurements and can be adjusted to reflect your own personal tastes.
The color turned out to be a very pale pink. If you want to make more of a statement, feel free to play with food coloring that may reflect a more port-like visual appeal!
Pipe onto cupcakes and enjoy! I would suggest serving the cupcakes with the same port with which you made the frosting.
Snickerdoodle cupcakes were recently mentioned by the now famous Sadie. I associate snickerdoodles with Christmas, with family, and with pure deliciousness. Thinking about how to translate my vision of a snickerdoodle cookie into cupcake form led me to come up with the idea of making a brown sugar cupcake, laced with cinnamon, topped with a brandy-spiked buttercream. To make it absolute perfection, I decided to top the frosting off with a cinnamon and sugar dusting. And, VOILA! The Spiked Snickerdoodle Cupcake is born.
Mels goes vegan baker! Thanks to Sadie for her comment, flavor inspiration, and push into baking, vegan style :) These cupcakes were really fun to make, and I especially enjoyed the frosting/caramel combo with the sea salt! Have fun with these and try out different decorating techniques.
Hello, all! Long time, no post. It’s another holiday, which means cupcakes. It is also my Danish family’s first time celebrating the 4th of July, so these are for them :)
My creativity went soaring with these, and I pretty much used tried and true recipes from Gibbs and I. The cupcakes is Gibbs’s Brown Sugar Cupcake recipes (also seen in the Peanut Butter and Jelly cupcakes and perhaps a few others) and the frosting is a basic buttercream. I did make them festive with the stripes of strawberries and blueberries, both fortified with a little light rum :)
Posted in Alcohol, Berries, Experiment, Ingredients, Produce, Recipes | Tagged Alcohol, Berries, Cream Cheese Frosting, Experiment, fresh fruit, Fruit, Mousse, Rum, Step-by-step Pictures, whipped cream | Leave a Comment »