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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