Prohibition Bakery Sangria Cupcake – SOOO GOOD!

 Sangria + Old Fashioned cupcakes

 Sangria + Old Fashioned cupcakes

Want to make fun cupcakes for the week-end?

Try these, alcohol infused, Sangria mini cupcakes from Leslie & Brooke of Prohibition Bakery – it is sure to be one of the most popular recipes from their new cookbook which you can order at Amazon.

INSIDE-THE-CUPCAKE: This mini cupcake is filled with wine and pear brandy, with orange juice and zest mixed into its cake for a sweet dessert  just like a good Sangria.

the recipe for 48 sangria cupcakes

For filling:
1 3/4 c. white or red wine
2 tbsp. orange juice
2 tbsp. lemon juice
2 c. sugar
2 oz. powdered pectin (1 pouch)
additional wine, as needed
For frosting:
1/2 lb. unsalted butter or shortening, room temperature
1 lb. powdered sugar
1/8 c. red or white wine
1/8 c. pear brandy

Ingredients:  For Cake:

1 c. plain yogurt, 2%
1/3 c. olive oil
1/4 c. orange juice
1 c. sugar
2 eggs
1 1/2 c. flour, AP
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. orange zest


DIRECTIONS

Cupcakes:

1.  Preheat oven to 325 °F
2. Prepare mini cupcake tins with liners and set aside.
3. Place flour, baking powder, baking soda, and salt into a small bowl or container and set aside.
4. In a bowl with a stand mixer fitted with a paddle or a whisk, combine sugar, olive oil, orange juice, zest, and yogurt and
    mix until well combined.
5. Add eggs 1 at a time and whisk well.
6. Slowly add dry ingredients while whisking and mix until few lumps remain, taking care not to over beat.
7. Fill cupcake tins 2/3 of the way full and bake for 10 minutes.
8. Let cupcakes cool completely before filling or frosting.

Frosting:

1.
With a stand mixer fitted with a paddle or electric mixer, beat butter until incorporated.
2. Add powdered sugar and beat. Frosting may be crumbly or very thick at this point.
3. While mixer is running, stream in white wine and pear brandy. For firm pipable frosting, add wine/pear brandy.  For a
    thinner, home style frosting, add more wine or pear brandy.
4.Transfer to a piping bag if desired.

Filling:  [The day before:]

 
1. Combine wine, pectin, lemon juice, and orange juice into a saucepan. Bring to a boil, stirring frequently.
     Add sugar and stir until dissolved
2. Bring the mixture to a hard boil and boil for 1 minute, stirring constantly.
3. Remove from heat and skim off any foam, if necessary. Transfer to a clean, heat proof container and let set in the
    refrigerator overnight. The day of:
4.
Whisk jam until smooth. Consistency should be like a thick syrup. Slowly whisk in white wine by the tablespoon until
    desired consistency is reached.
5. Transfer boozy mixture to a squeeze bottle.

Assembly:

1. When cupcakes are cool, core out each cupcake with a mall pastry tip. If you don’t have a pastry tip, poke a hole into
   the middle of the cupcake with a narrow knife (a steak knife would do.)
2. Fill the cavity with the wine jam, taking care not to let it overflow.
3. Frost cupcakes to your liking.

PLEASE EAT RESPONSIBLY

Boozy Cupcakes from Prohibition Bakery

Alcohol infused perfection in a mini-Cupcake

inside a prohibition bakery cupcake's alcohol laced goodness, try the beer & pretzel edition

inside a prohibition bakery cupcake's alcohol laced goodness, try the beer & pretzel edition

The founders of New York’s original alcohol cupcake company are Leslie Feinberg, a former bartender, and Brooke Siem, a chef.  They came up with idea for boozy cupcakes for a friend’s bachelorette party and Cosmo cupcakes were born.  Today there are 15 flavors on rotation based on seasonal ingredients, though a few varieties are always “on tap” for orders, including the White Russian, Margarita, Old Fashioned, and Dark & Stormy.  Prohibition Bakery bakes between 3,000 and 4,000 cupcakes a week.

Unlike other cupcakes where the alcohol burns off during baking, Prohibition Bakery’s cupcakes are done differently.  Their customized booze concoction for each cupcake is injected after baking. ( see the video above). Catering makes up 80% of the bakery’s business, however the NYC based bakery retail shop serves fresh cupcakes on Clinton Street (off Houston)

The Pretzel and Beer, made with Brooklyn’s Six Point Sweet Action ale, was salty, sweet, and surprising.  Break open an Old-Fashioned cupcake, and you see the magical boozy core in the color variation of whiskey.  Shipping costs make it expensive ($52 shipping + $40 for 24 cupcakes) but so worth it – and then maybe just take a trip to NYC and try out an Old Fashion after some shopping and theater action.

More cupcake magic awesomeness for grown-ups


You can make your own following the exclusive recipe below for a
Dark and Stormy batch. see below: Yields 48 mini cupcakes

THE RECIPE

Frosting:
½ cup butter
2 cups confectioners sugar
¼ cup Gosling’s dark rum

Garnish:
Lime zest

Ingredients:
For Cake:
½ c ginger beer
½ c butter, unsalted
1 egg
1/3 cup sour cream or full fat plain yogurt
¾ cup flour
4/5 cup sugar
7 tpsp minced ginger
¾ tsp baking soda
½ tsp salt

Directions:
For cake:
1. Preheat oven to 325F degrees
2. In an electric mixer, beat eggs and sour cream
3. In another bowl, combine flour, sugar, baking soda, and salt.
4. Combine ginger beer and butter in a small saucepan and heat until butter melts.
5. While mixer is running, slowly pour in ginger beer/butter mixture.
6. Slowly add dry goods to wet and beat until incorporated.
7. Add minced ginger
8. Fill lined cupcake tins 2/3 with batter. Bake for 10 minutes and let cool on a cooling rack

For frosting:
1. In an electric mixer, beat butter with paddle until fluffy.
2. On low speed, add the powdered sugar.
3. Slowly stream in Gosling’s Dark Rum and beat until smooth.

Assembly:
1. When cupcakes are cool, frost to your liking. Garnish with lime zest.

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Bartenders' tip:  How to make real whipped cream in 30 seconds. Video length 48 seconds