Sweet Tea Vodka Cupcakes

SWEET TEA VODKA CUPCAKES

These summer cupcakes have a subtle lemon taste that helps bring out the sweet tea vodka lightly brushed on top. With frosting as strong as you would like, this cupcake helps round out the summer weather! (Pairs nicely next to a pool with a Sweet Tea Vodka Lemonade Mojito)

Yield: 12 cupcakes

Time: 30 minutes

INGREDIENTS

Cupcake:

1/2 cup (1 stick) butter, room temperature

1 1/2 cups confectioners' sugar

2 Tbsp lemon zest

2 large eggs

1 1/4 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup whole milk

2 Tbsp lemon juice

1/2 tsp vanilla

2 Tbsp sweet tea vodka

Frosting:

1/2 cup (1 stick) unsalted butter, room temperature

3 1/2 cups confectioners' sugar

1 Tbsp lemon zest

3-4 Tbsp sweet tea vodka

INSTRUCTIONS

Pre-heat oven to 350 degrees and line a muffin tin with 12 cupcake liners.

Combine butter, confectioners' sugar, and lemon zest in the bowl. Beat until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating to blend.

In a separate medium bowl stir together flour, baking powder, and salt.

Mix half the dry ingredients into the butter mixture until just combined. Add in the milk and lemon juice. Then add in the other half of the dry ingredients and mix until just combined, taking care not to over-mix.

Fill cupcake liners 1/2 – 2/3 full. Bake for 16-20 minutes until edges are slightly golden brown and a toothpick inserted in center comes out clean. Transfer cupcakes to a cooling rack and allow to cool completely.

Once cool, brush lightly with about 2 Tbsp sweet tea vodka.

Frosting:

In the bowl, beat together butter, half of confectioners sugar, and 2 Tbsp sweet tea vodka until light and fluffy. Add remaining confectioners sugar and 1-2 Tbsp more of sweet tea vodka. Continue adding sweet tea vodka until desired consistency is achieved.

Pipe frosting onto cupcakes and...

Enjoy!

Refreshing Blue Moon Cupcakes

BLUE MOON CUPCAKES:

These refreshing cupcakes give you everything you love on a hot summer's day. The orange flavoring is not overpowering and you will be left wanting more!

Yield: 12 cupcakes

Time: 30 minutes

INGREDIENTS

Cupcake:

1/2 cup (1 stick) butter, room temperature

1 1/4 cup sugar

1 2/3 cup all-purpose flour

1 tsp. baking powder

1/8 tsp. salt

2 eggs

1 tsp. vanilla extract

Zest of 1 orange

2/3 cup Blue Moon beer

2 tbsp. whole milk

Orange cream cheese frosting:

6 oz. cream cheese, softened

1 1/2 sticks unsalted butter, softened

4 – 4 1/2 cups confectioner’s sugar, sifted

4 tbsp. freshly squeezed orange juice

INSTRUCTIONS:

Preheat oven to 375 degrees and line a muffin tin with 12 cupcake liners.

In a mixing bowl, stir together flour, baking powder and salt. Set aside.

In another bowl, cream butter until pale and fluffy. Add sugar, beat until light and fluffy, about 3-4 minutes. Cream together until blended.

Add eggs, one at a time, scraping down sides of bowl after each addition. Add vanilla and orange zest; mix until combined.

In a medium mixing bowl, whisk together beer and milk. Alternatively add beer mixture and flour mixture to butter mixture until fully incorporated.

Fill cupcake liners 1/2 – 2/3 full. Bake for 15-18 minutes until slightly golden brown and a toothpick inserted in center comes out clean. Transfer cupcakes to a cooling rack and allow to cool completely.

For the frosting:

Mix together butter and cream cheese. With motor running, add confectioner’s sugar, 1/2 cup at a time, until all the sugar has been added, scraping down sides of bowl after each addition. Stir in orange juice until fully incorporated.

Pipe frosting onto cupcakes and top with an orange peel if desired.

Enjoy!