Let’s face it – the kid in you loves alcohol and dessert. And they naturally go together. When it comes to Sweet Endings – nothing says love like yummy red velvet cupcakes!
RED VELVET CUPCAKES
Ingredients:
- ½ cup butter
- 1 ½ cups white sugar
- 2 eggs
- 1 cup buttermilk
- 1 fluid ounce red food coloring
- 1 tsp. vanilla extract
- 1 1/2 tsps. baking soda
- 1 tbsp. distilled white vinegar
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp. salt
Directions:
Preheat oven to 350° F (175° C).
Grease two 12 cup muffin pans or line with 24 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluff y. Mix in the eggs, buttermilk, red food coloring and vanilla.
Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
PINK LADY KILLER
- 2 oz. vodka
- ½ oz. Cointreau
- 1 tbsp. pomegranate molasses
- 3 oz. fresh pomegranate juice
- ½ oz. fresh lemon juice
- Mint sprig, to garnish. Cheers!