Chocolate Vodka Raspberry Rock Star Cupcake
1 stick unsalted butter
1 cup sugar
1 egg
1 teaspoon raspberry extract
1 1/2 cup flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup warm water
1/8 cup vodka
Directions
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and
salt. Add remaining ingredients (with hot water and vodka set aside). Beat with
electric mixer for 1 minute. Stop the mixer and scrape down the sides and
bottom of mixing bowl with rubber spatula making sure to incorporate all
ingredients. Add warm water and vodka slowly while mixing for one more minute
or until smooth.
Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes
are puffed and a toothpick inserted into the center comes out clean, about 20
minutes. Cool the cupcakes completely.
Chocolate Frosting:
1 stick unsalted butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar
and milk, beating on medium speed to spreading consistency. Add more milk, if
needed. Stir in vanilla extract.
Raspberry filling:
1/4 cup raspberry preserves
1 1/2 teaspoons vodka
Mix raspberry preserves and vodka to an even consistency. (Add more vodka if
desired)
To assemble:
Core the cupcakes and add raspberry filling to top. Generously frost each
cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to
top if desired.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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