Mixology in the morning: drunken cupcakes

It is not always appropriate to engage in mixology at 8:30 a.m. Sometimes, yes, but not always.  So the other morning I decided to work some mixology into my early morning baking.  I mean, if you can’t have your favorite drink for breakfast, maybe you can at least eat it, right?  With that as my inspiration, I began working on some “drunken cupcakes” (gluten-free as well!).

I began with the Orange Basil Julep cocktail.  The Orange Basil cupcake is made with a good helping of bourbon, and has a cream cheese center tinged with orange liqueur, which is also used in the frosting.  Topped off with a tangerine slice and piece of basil.  Yes.  It has a strong bourbon taste.  Don’t judge.

The Four Roses cupcake also uses bourbon for the liquid replacement in the recipe.  It has a creamy coconut center, German chocolate frosting, and a bourbon soaked pecan half sitting on top.  Yum.

For a totally different take, I decided to try Cointreau in the next batch.  The orange flavors worked well, especially with the creamy pineapple center.  A buttercream frosting flavored with some St. Germaine balanced it all out.  I garnished with a twist of orange peel.

Now, about that gin and tonic dessert . . .