How To Make Cupcake Cocktails & Mocktails: Funfetti Martini, Mimosa & Shots // Lindsay Ann Bakes
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Cocktails that taste like a birthday party in a glass! Imagine if you could have your cake and drink it too, with sweet funfetti cupcake flavored martinis, mimosas or shots, all finished off with frosting and rainbow sprinkles.
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Funfetti Cupcake Martini (with non-alcoholic Mocktail version)
Yield: 1
Ingredients
frosting and confetti sprinkles, to rim glass
ice
1 ounce (2T) cake flavored vodka*
1 ounce (2T) white chocolate liqueur*
.5 ounce (1T) amaretto*
.5 ounce (1T) cream
drop pink food coloring, optional
whipped cream and sprinkles, for garnish
mini cupcake stirrer: Reese's peanut butter cup minis topped with a swirl of frosting and sprinkles with a spice drop or candy weight on the bottom (optional)
* For a non-alcoholic version, replace vodka, white chocolate liqueur and amaretto with 3T of vanilla cream soda and 2T almond milk.
Directions
Spread frosting around the rim of a martini glass and roll in sprinkles; set aside.
In a cocktail shaker filled with ice (or a large measuring cup or glass), combine vodka, white chocolate liqueur, amaretto, cream and a drop of pink food coloring. Shake (or stir together) and pour into your prepared martini glass.
Add mini cupcake stirrer, if desired. Top a mini peanut butter cup with a little swirl of frosting and sprinkles. Slide on to the top of a straw or cocktail stirrer. Add a spice drop or candy on the bottom of the stirrer to weigh it down. Add to glass and serve.
- ♥ -
Funfetti Cupcake Mimosa (with non-alcoholic Mocktail version)
Yield: 1
Ingredients
frosting and confetti sprinkles, to rim glass
1 ounce (2T) cake flavored vodka*
1 ounce (2T) white chocolate liqueur*
1 scoop strawberry ice cream, or flavor of choice
Top off with sparkling rosé wine*
* For a non-alcoholic version, replace vodka and liqueur with 1/4 cup milk (almond milk works great) and replace rosé with vanilla cream soda
Directions
Dip the rim of a champagne flute into frosting and roll in sprinkles; set aside.
Add a shot of vodka, a shot of white chocolate liqueur and a scoop of ice cream to the glass. Top off glass with sparkling rosé.
Add mini cupcake garnish, if desired. Top a mini peanut butter cup with a little swirl of frosting and sprinkles. Slide on to the top of a straw or cocktail stirrer. Add a spice drop or candy on the bottom of the stirrer to weigh it down. Add to glass and serve.
- ♥ -
Funfetti Cupcake Shots (with non-alcoholic Mocktail version)
Yield: 3
Ingredients
frosting and confetti sprinkles, to rim shot glasses
1/3 cup melted ice cream, flavor of choice (I used strawberry)
1 ounce (2T) cake flavored vodka*
whipped cream and Maraschino cherries, for garnish
* For a non-alcoholic version, replace vodka with almond milk or vanilla cream soda
Directions
Dip the rim of 3 shot glasses into frosting and roll in sprinkles; set aside.
In a cocktail shaker filled with ice (or a large measuring cup or glass), combine melted ice cream and vodka. Shake (or stir together) and pour into your prepared shot glasses.
Top with whipped cream and a cherry. Serve immediately.
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Q&A WITH LINDSAY ANN:
Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's Cupcake Wars WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the hostess with the mostess, looking for some exciting, over-the-top recipe ideas, I've got something for everyone.
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Decorate Simple Valentine Cupcakes - DIY Food & Drinks - Guidecentral
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Pumpkin Pie Cupcakes | Delish
These are a piece of pie...
DIRECTIONS
1. Preheat oven to 350º and line a 12-cup muffin tin with cupcake liners. Spray them well with cooking spray.
2. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt until combined.
3. In a separate large bowl, whisk together pumpkin purée, evaporated milk, sugar, eggs, and vanilla until completely combined.
4. Add dry ingredients to wet and completely combine.
5. Pour mixture into greased cupcake liners until 3/4 full.
6. Bake for 25 minutes, then let cool slightly (cupcakes will sink!) before chilling in fridge to set.
7. Garnish with whipped cream and pumpkin pie spice before serving.
INGREDIENTS
Cooking spray, for pan
2/3 c. all-purpose flour
1 tbsp. pumpkin pie spice, plus more for garnish
1/4 tsp. baking powder
1/4 tsp. baking soda
pinch of kosher salt
1 15- oz. can pumpkin purée
3/4 c. evaporated milk
2/3 c. sugar
2 large eggs
1 1/2 tsp. vanilla extract
Whipped cream, for garnishing
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