Have Your Drink and Eat It, Too!
Posted by Alayne Gardner-Carimi on
Cocktail Cupcakes for Every Celebration
Let’s talk about a little indulgence with a whole lot of personality. Our specialty liqueurs don’t just add flavor—they bring your desserts and drinks to life. Boozy cupcakes? Oh, they definitely take the cake. These bite-sized delights may look innocent, but they’re packed with the kind of flavors that make any gathering feel like a celebration. Sure, we all remember the classic vanilla and chocolate cupcakes from school parties, but let’s face it—our tastebuds have grown up. With the right liqueurs, these cupcakes cater to the refined, complex cravings of an adult palate. Introducing our new "Baker's Secret" liqueur set.
We all love a good digestif after a meal, but boozy cupcakes let us get creative! Meet our Sweet Dreams, Cinnamon Whiskey, and Dark Chocolate & Orange cupcakes, crafted with our iconic vomFASS Vanilla Dream Liqueur, Two Georges Cinnamon Whiskey, and Orange Liqueurs. These adult-only treats bring the post-dinner drink right into dessert form, creating the ultimate after-meal indulgence. Whether you’re baking from scratch or elevating a mix, let our vomFASS spirits inspire your inner baker and mixologist. Scroll down for recipes and get ready to turn any ordinary dessert into a boozy masterpiece!
5 Cupcake Benefits
Yep, read 'em and believe 'em here...
Cup O' Trivia
However large they loom on the scale of modern food fun, the diminutive cupcake is relatively new on the food scene. They first came on the baking scene about 200 years ago. Cupcakes got their name from one or both of two sources: (1) from the fact that they were baked in actual cups or ramekins, (2) from the fact that cups were used to measure their ingredients during baking.
The traditional pound cake recipe was easy to remember for its pound of butter, a pound of sugar, a pound of flour, and a pound of eggs. Likewise, the name “cupcake” came from how the recipe was measured (1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs…). Classic cakes use the same recipes as cupcakes; the only differences are one comes out in cups and the baking time is reduced.
When cupcake pans were first created, they required both a greasing agent (for release of the cake) and flour (so the cupcake could climb the sides as it baked). The cupcake liner now functions as both, as well as a handy way to hold the cupcake while eating!
Success Notes
You’ll have better results if you bake with spirits worthy of drinking on their own. Some of the alcohol burns off while making these cupcakes. However, it will not all burn off. There is also a little bit in the frosting too, so please serve responsibly.
Alcohol can make the frosting separate, so beat the butter until fluffy first, then slowly add the powdered sugar before adding your spirits. You can also add more powdered sugar after you add the spirits, if your frosting becomes too thin.
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