Gingerbread Martini Cocktail Cake

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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

These fun and delicious Gingerbread Martini Cocktail Cakes are topped with Butterscotch Buttercream and perfect for any holiday celebration!

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Course: Dessert

Cuisine: American

Keyword: cupcakes, ginger, butterscotch, frosting, cake, bundt, recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 24 Servings

Calories: 209kcal

Author: Lisa Johnson

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.

Nutrition

Calories: 209kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Cholesterol: 35mg | Sodium: 95mg | Potassium: 97mg | Sugar: 20g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.3mg