Gingerbread Martini Cocktail Cake & year one

It is still hard for me to believe that I started Cooking with Curls one year ago!  All of the long, sleepless nights trying to figure out how to even create a blog.  I have learned so much and yet still have so much more to learn.

Gingerbread Martini Cocktail Cakes | cookingwithcurls.comOne thing that I do know, is how to bake with booze!!  I love creating new flavor combinations based on cocktails. This is what they normally look like…a Bundt cake with glaze…..

Gingerbread Martini Cocktail Cake Bavaria cookingwithcurls.com

but I wanted a cupcake to use for our Blogiversary Celebration…..a Gingerbread Martini Cocktail Cake with Butterscotch Buttercream…..

One Year Blogiversary Giveaway Celebration cookingwithcurls.com

so I baked these cupcakes in all different wrappers and decorated them with different sprinkles to get the look that I wanted!

Gingerbread Martini Cocktail Cakes with Butterscotch Buttercream | cookingwithcurls.com

As you can see, I still need to work on my lighting skills…but I got the picture that I wanted for our giveaway!!

My first attempt at these cupcakes was less than stellar.  They were very dense, more like a muffin than a cupcake!  So I tried them again with Swans Down cake flour, and they were perfect!

If you follow me on instagram you may remember the bowl of disgusting butterscotch buttercream!!  Well I decided to just go ahead and use my regular Buttercream Frosting recipe and substitute butterscotch schnapps for the extract and milk.  Again, second time was perfect!

Gingerbread Martini Cupcakes | cookingwithcurls.com

If you would like to bake the Bundt cake version with glaze:  Whisk 1 cup of powdered sugar with 4 – 5 Tablespoons of butterscotch schnapps.  Place cake on a cooling rack over a large plate.  Pour glaze over the cake and allow to cool before serving.

If you would like to bake a non-alcoholic version – substitute ginger beer for the ginger liqueur – water for the vodka and schnapps – and butterscotch pudding mix for the vanilla.

I am excited to see what happens in my second year of blogging, and I am so thankful that all of you have decided to join me on this crazy journey. 🙂

Let’s lift our cupcakes and toast to the future – Enjoy!

Gingerbread Martini Cocktail Cake

Serves 24
Prep time 10 minutes
Cook time 1 hour
Total time 1 hours, 10 minutes
Meal type Dessert
This Gingerbread Martini Cocktail Cake takes gingerbread cake to a whole new level!

Ingredients

  • 1/2 cup canola oil
  • 1 1/2 Cups granulated sugar
  • 4 Large organic eggs (at room temperature)
  • 2/3 cups ginger liqueur (I used Domaine De Canton French Ginger Liqueur)
  • 1/4 cup vodka (I used Absolut)
  • 1/4 cup butterscotch schnapps
  • 1/4 cup hazelnut-flavored liqueur
  • 1 teaspoon pure vanilla extract
  • 2 Cups cake flour
  • 4 Tablespoons cake flour
  • 3.4 ounce package instant vanilla pudding mix
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup dry milk powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves

Directions

Preheat oven to 350 degrees. Line muffin tins with 24 paper liners and set aside.*
Gingerbread Martini Cocktail Cake liquid cookingwtihcurls.com
In a large bowl, beat the oil and sugar together to combine. Add the eggs and continue beating for 2 minutes, until light and fluffy. Add the vodka, liqueurs, and vanilla extra, beat until combined.
Gingerbread Martini Cocktail Cake dry cookingwithcurls.com
Stir in the flour, pudding mix, dry milk powder, salt, cinnamon, cloves, and baking powder. Beat until mixture is well combined
Gingerbread Martini Cocktail Cake fill cookingwithcurls.com
Fill cupcake liners 2/3rds full and bake for 22 - 25 minutes, or until golden brown and a toothpick comes out clean when inserted into the center of a cupcake.
Gingerbread Martini Cocktail Cake baked cookingwithcurls.com
Remove from oven and place on wire racks until completely cool.
Gingerbread Martini Cocktail Cake by cookingwithcurls.com
Frost and decorate cupcakes.

Note

*To bake in a Bundt pan - spray pan with baking spray.  Fill with cake batter and bake for 55 - 65 minutes.   Baking times vary by pan size and oven accuracy.

For Butterscotch Buttercream -

use my Buttercream Frosting recipe, but substitute 4 - 5 Tablespoons of butterscotch liqueur for the vanilla extract and milk.  Humidity will affect the amount of liquid needed.

This recipe will be partying at these link parties!

Comments

  1. says

    You have done an absolute incredible job with the blog Lisa, for only being around 1 year where you are is a huge accomplishment. So WAY TO GO! 🙂

    This cupcakes look absolutely amazing, love the use of the gingerbread in these to make them holiday festive. 🙂

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