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.
but I wanted a cupcake to use for our Blogiversary Celebration…..a Gingerbread Martini Cocktail Cake with Butterscotch Buttercream…..
so I baked these cupcakes in all different wrappers and decorated them with different sprinkles to get the look that I wanted!
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!
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
|Prep time||10 minutes|
|Cook time||1 hour|
|Total time||1 hours, 10 minutes|
- 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
*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!