Appletini Cupcakes ~ Yes, you read that right-cocktail cupcakes! The only thing better than a Friday cocktail is one between a cake crumb, preferably a cupcake, and stacked with some Swiss buttercream that has been churned with a fully shaken Appletini.
Alright, if I didn’t have you at Appletini, you can of course keep this a straight up vanilla cupcake with vanilla frosting. Just please, keep the cherry on top and the crystal sugar rimming, for no other reason than cute food makes people smile . . . Really, have you ever seen a frowning face after a maraschino cherry?
This is a simple cupcake dressed up for some adult fun and dressed up for Bakers Royale’s 1 year blog-a-versary celebration!!
I’m not going to bore you with any re-hashes of the pass year, or what I’ve learned, or what I will and won’t do this year. I just want to say a big thank you to everyone who has ever read a sentence or spent one second on this blog. You guys are the best!
I’m trying to keep this short since I have some celebrating to do with the hubs. But I have to give him a big, big, BIG thanks for being so supportive, especially during the first six months, when I was finding my way and everyday look like a kitchen explosion from baking gone crazy.
I wish I could give each of you one of these in person, but since I can’t, here’s how you can create them in your home. Enjoy!
Makes approximately 16-18 cupcakes.
- Click here for my Vanilla cupcake recipe.
- Click here for the Swiss Buttercream recipe I used from Martha Stewart.
- Click here for the Appletini recipe I used.
- Make the 3 Appletini servings, combining two and keeping one separate; set aside. Add 4 tablespoons of powdered sugar to the one separate serving and whisk to combine to create an Appletini Glaze; set aside.
- Bake the cupcakes and let cool. Using a skewer, poke holes in the cupcake from the top to create small wells. Brush cupcakes with Appletini glaze.
- Make the frosting as written by Martha and then add in the two combined Appletini servings at the end and mix for about another 2-3 minutes until combined and smooth.
- Pipe and rim frosting with crystal sugar. Finish with a maraschino cherry on top.
A few notes:
- The cupcakes can be made and glazed a day in advance and kept tightly wrapped at room temperature.
- The Swiss buttercream can be made in 3 days in advance. If you do make it advance, do not add the Appletini until the day of and make sure to bring the buttercream to room temperature before adding it. Once added, use the paddle attachment on a stand mixer and beat buttercream to smoothness once more.
- Especially important, this recipe from Martha Stewart calls for 2lbs (not one) of butter, that’s eight sticks. Don’t make the same mistake I did by not carefully reading the recipe and only using 1lb of butter, unless you want a very runny Swiss buttercream that isn’t thick enough to frost anything.