I’ve told you before, multiple times probably, that I love boozy desserts. This time I am bringing a little booziness to the poke cake. I have become quite fond of the poke cake. They are just so easy to make, and lets face it, they taste amazing. Today I share the Mudslide Poke Cake with you. It’s got some coffee baked into the cake, a shot a Bailey’s Irish liquor and Kahlua all mixed with a chocolate cake. As much as I would like to throw the term “winning” out there, I think it’s probably an irrelevant term at this point. Yes? No? You tell me.
For the Mudslide Poke cake, I baked and regular boxed chocolate cake mix, but I replaced the water with a strong brewed coffee. Replacing the water for coffee does nothing but add awesomeness to your cake. They say that the coffee actually enhances the chocolate flavor, but who am I to say if that is true? You can’t taste the coffee in the cake, so don’t be afraid of this substitution! I soaked this cake in a Bailey’s infused chocolate ganache and then topped it with what I’m calling mudslide mousse.
Summer time is here! On Friday, a friend of mine is getting married and I am catering the desserts for her wedding. I will be baking 300 cupcakes, a small layer cake and a few dozen truffles. Then I will probably sleep for three days. The wedding location is 6 hours away, so I am doing all the baking at my house and all the frosting on site in my hotel room. Wish me luck. I am sure I will have a follow up post for you.
I can’t believe July 4th is just over two weeks away! Is it me or is June flying by? I am loving these new Piña Colada cupcakes. My favorite thing about these it the chunks of fresh pineapple mixed in. A few weeks ago, OXO sent me some of their new summer fruit tools to test out. One of them was pineapple slicer and let me tell you, I am absolutely in love. I love love love fresh pineapple, but it is expensive to buy pre-cut and let’s face it, it’s a pain in the butt to try and cut one yourself. The OXO Pineapple slicer takes all the frustration out of it. It is so easy to use, and creates the prefect pineapple circles in less than 5 minutes.
Here is a quick tutorial for you. Cut off the top of your pineapple down to the 1st, second or third line on the pineapple slicer. Place the center of the slicer over the center of the pineapple. Slowly press down and twist the slicer clockwise. As long as the pineapple is ripe, it doesn’t take a lot of strength to do this. Continue to twist until you reach the bottom of the pineapple. Slowly lift straight up. You can remove the rings by removing the top of the slicer and turning it upside down. Thanks OXO for sending me all of the wonderful tools!
Ok, back to these cupcakes. They are topped with coconut Swiss meringue buttercream and decorated with coconut, which is dyed with food coloring. You can make these “virgin” cupcakes by omitting the rum. If you don’t have fresh pineapple, you can easily substitute it with a can of crushed pineapple but it’s best to drain the juices.
Hi there. If you are new to these parts, you might not realize that I love boozey desserts. I love how creative you can be with ingredients that make yummy drinks! So maybe you will get together with friends this weekend or maybe you are hanging at home with your loved ones. Either way, you might need some boozy desserts and I am here to help. This weekend I am laying low. I am SO excited because I am heading to the airport to pick up my boyfriend today; he has been traveling overseas for the past three weeks! I hope you all enjoy the nice long weekend!
Mocha Irish Cream Cupcake
Maple Bacon Stout Cupcake
Strawberry Margarita cupcakes
Pound Pound Cake with Champagne glaze
If you are still reading this, I am going to be 27 this weekend. Yuck. Enjoy the weekend everyone!
When booze gets combined with cake, something great usually happens. In this case, it’s Strawberry Margarita Cupcake Shooters with fresh strawberries, lime juice, tequila and cake! These shooters are made with a strawberry cupcake infused with tequila and tequila cream cheese frosting.
These cupcakes are easy to make and can be a fun addition to your Cinco De Mayo festivities! Maybe you feel guilty for drinking a margarita at noon, but you can’t feel bad about eating a cupcake at noon right? That’s my excuse anyway.
I fell in love with small portioned desserts after I made Champagne Cupcakes for Two on New Years Eve. The thought of enjoying cupcakes without having to make a huge batch (and then feel guilty about eating them all) was just awesome! I have been testing and consuming desserts in small batches ever since. I recently purchased the cookbook, Small Batch Baking by Debby Maugans Nakos. I made the mocha cupcakes, filled them with Bailey’s Irish Cream infused ganache and topped it off with Chocolate Bailey’s Irish Cream whipped cream!
This cookbook has the perfect mocha cupcake. It reminds me of my favorite chocolate cupcake. The espresso taste is prevalent but not overwhelming. The sour cream in the recipe helps maintain a moist, light center. Besides, who doesn’t love a boozy cupcake?
This recipe is from Small Batch Baking by Debby Maugans Nakos. If you like to bake for just a few, I highly recommend checking out this book. It is full of mini cakes, pie, cookies and tons of other desserts!