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 . . .