There are 50 different cupcakes all boozed up for the perfect kick. Each mini cupcake is a perfect, delicious balance of texture, flavor, and fragrance. Favorites are “Dark & Stormy” (Gosling Rum, ginger beer, and lime), an “Old Fashioned” (whiskey, bitters, orange, and a whiskey-soaked cherry) are all included. Pre-order Cookbook on amazon for $10.45
Food Crush or Boozy — that is the question. Prohibition Bakery seems to fall into both — to read more about them follow this link to Boozy Cupcakes from Prohibition Bakery under boozy.
Prohibition Bakery founders Brooke Siem and Leslie Feinberg will be releasing their first book on October 6, 2015! The Prohibition Bakery Cookbook is already up for pre-order on Amazon and will be out in time to make perfect holiday gifts.
As reminder they make bite-sized, party-ready, alcohol-infused mini-cupcakes.
Let's Make A Port in the Storm Boozy Cupcake
A Port in the Storm Recipe: makes 48 mini cupcakes
1 cup butter at room temperature
2 cups powdered sugar
¼ brewed espresso
½ tsp espresso powder
4 oz Divine milk chocolate
1/3 cup heavy cream
½ cup tawny port
1 tbsp unsalted butter
Ingredients: For Cake:
½ cup coffee stout
½ cup butter, unsalted
3 tbsp dark cocoa powder
1/3 cup sour cream or full fat plain yogurt
½ cup flour
4/5 cup sugar
¾ tsp baking soda
½ tsp salt
Directions: For Cake:
1. Preheat oven to 325°F
2. In an electric mixer, beat eggs and sour cream
3. In another bowl, combine flour, sugar, baking soda, and salt.
4. Combine beer and butter in a small saucepan, heat until butter melts. Remove from heat and whisk in cocoa powder.
5. While mixer is running, slowly pour in hot cocoa/butter mixture. Mix until fluffy and incorporated.
6. Slowly add dry goods to wet and beat until incorporated.
7. Fill lined cupcake tins 2/3 with batter. Bake for 10 minutes and let cool on a rack.
1.Simmer cream over medium heat until just bubbling. Take care not to boil over.
2. Meanwhile, chop the milk chocolate into chunks and transfer into a bowl.
3. When cream is heated pour over room temperature chocolate.
4. Let chocolate and cream mixture sit for a minute or so, then whisk. When smooth, add the butter. Ganache should be glossy.
5. While whisking, stream in port until incorporated. Transfer to a squeeze bottle.
1. In an electric mixer, beat butter with paddle until fluffy.
2. On low speed, add the powdered sugar.
3. Slowly stream in espresso and beat until smooth.
4. Stir in espresso powder and transfer to a piping bag.
1. When cupcakes are cool, use a small pastry tip to core out the center.
2. Fill the cupcakes with the port ganache, using a squeeze bottle.
3. Frost the cupcakes to your liking.
Prohibition Bakery's motto is "please eat responsibly." Cheers!
If you don't have the time to whip up these treats yourself, don't worry—Prohibition Bakery is located on New York City's Lower East Side, and also ships its bite-sized boozy cupcakes nationally. Yeah!