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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. One thing that I do know, is how to bake with booze!! Today we are celebrating with this delicious Gingerbread Martini Cocktail Cake…..
I love creating new flavor combinations based on cocktails. This is what they normally look like…a Bundt cake with glaze.^^^
But I wanted a cupcake to use for my Blogiversary Celebration…..so I made mini versions of Gingerbread Martini Cocktail Cake with Butterscotch Buttercream…..
These delicious cupcakes were baked in several different wrappers and decorated them with different sprinkles to get the look that I wanted!
How to make Gingerbread Martini Cocktail Cake:
For Cupcakes:
Preheat oven to 350 degrees. Line muffin tins with 24 paper liners and set aside.
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.
Stir in the flour, pudding mix, dry milk powder, salt, cinnamon, cloves, and baking powder. Beat until mixture is well combined.
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.
Remove from oven and place on wire racks until completely cool.
Frost and decorate cupcakes.
For a Bundt Cake:
Spray Bundt pan with baking spray. Fill with cake batter and bake for 55 – 65 minutes. Baking times vary by pan size and oven accuracy.
For the 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.
For 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
Ingredients
Cake
- 1/2 cup canola oil
- 1 1/2 cups granulated sugar
- 4 large 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
Instructions
For Cupcakes
- Preheat oven to 350 degrees. Line muffin tins with 24 paper liners and set aside.
- 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.
- Stir in the flour, pudding mix, dry milk powder, salt, cinnamon, cloves, and baking powder. Beat until mixture is well combined
- 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.
- Remove from oven and place on wire racks until completely cool.
- Frost and decorate cupcakes.
For Bundt Cake
- Preheat oven to 350 degrees. Spray Bundt pan with baking spray.
- Fill with cake batter and bake for 55 - 65 minutes. Baking times vary by pan size and oven accuracy.
To Glaze Bundt Cake
- 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.
Notes
- 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.
- Nutrition Facts are based on cupcake alone and do not include amounts for glaze or frosting.
Yum! I love gingerbread so naturally i love this season. I’m putting a new spin on gingerbread men this weekend, I can’t wait!
This looks amazing, Lisa! 🙂 I love everything about these cupcakes/cake! Butterscotch Schnapps??? YUM! 🙂
These sound absolutely delicious and CONGRATULATIONS on your first year! Pinned 🙂
Ok, girl, I was waiting for the recipe for our blogiversary cupcake!!! 🙂 Cannot wait to try it! Thanks for sharing your recipe and pinning! Two more days until your big day!
I like the festive wrappers the best!!!! Boozy cupcakes are AWESOMEEEEE. Yay for a whole year! and you’re right: the learning curve is NUTS. But you seem to be doing just fine 🙂
These sound so delicious, Lisa and they look beautiful!! Pinning, of course. Congrats again on your blogiversary!! xo
I love cupcakes! These look so yummy!
You did a wonderful job!
These sound so good, Lisa! Pinned them – they would be great at holiday parties!
happy Blogiversary and cute cupcakes – oh yummmm!
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. 🙂
I wish I had one of these right now, Lisa! They sound so delicious with the schnapps in the icing, and I think your photos are great. Congratulations again on your anniversary! xo
Oh my goodness, this sounds so good, Lisa! This is one of my features for Tomorrow’s Sweet & Savoury Sunday! 🙂 Can’t wait to see what you bring tomorrow!
Hi Lisa, This sounds so festive and delicious. Thanks for sharing with Foodie Friends Friday Christmas Party this week. I’ve pinned and will share.
Happy Holidays!
Joanne