I have been seeing boozy cupcakes pinned like crazy all over Pinterest but haven’t tried to make any until now. Boozy cupcakes for the Super Bowl seemed like a perfect idea! I decided to make a cupcake for the ladies and a cupcake for the guys…though really anyone could have either one.
I tried to kind of go with the colors from the two teams in the Super Bowl, but only very loosely. I am aware that the purple isn’t exactly the Baltimore Raven’s purple and the white cupcake has a golden wrapper, that’s one of the San Francisco Giants’ colors right?
I got this recipe inspiration from Lemon Sugar. She made her champagne cupcakes from scratch, I opted to follow her simple suggestion of using a white cake mix and replacing the water with champagne. It was a cinch.
Once the cupcakes were made I made her Champagne Buttercream Icing. I knew I’d ice my cupcakes flat so I only made a half batch of the icing. Here is what I used:
Champagne Buttercream Icing
2 sticks unsalted butter, room temperature
3 cups powdered sugar
1/2 teaspoon vanilla
3 Tablespoons champagne, room temperature
Food coloring, if desired
1/2 cup champagne
1/2 cup sugar
To make the glaze combine the champagne and sugar in a saucepan over medium heat and stir until the sugar is dissolved. You’ll want to let the glaze cool a bit then apply it liberally to the top of the cupcakes. This was a little messy because the glaze would sometimes overflow and slide down the side of the cupcake; once it dried it would sometimes cause the cupcake holder to pull away from the cupcake.
Once the glaze was dry then I spread the champagne buttercream on top and voila they were ready!
Next I made the guy cupcakes, Guiness with Bailey’s Icing. I’m not a Guiness fan, so I was excited I could buy just one bottle at the grocery store and not be stuck with a whole six pack, but fortunately when my sister and brother-in-law stopped by they could help me finish off the Guiness and leftover champagne so there was nothing to worry about! Technically these are brownies not cupcakes but why get technical about it? This recipe is from Megan’s Munchies.
1 box Dark Chocolate Brownie Mix (Family size)
1/2 cup oil
1/4 cup Guinness Extra Stout Beer
1 cup Dark Chocolate Chips
If you’re like me you might be thinking, the brownies come in family size? Yes…apparently this is pretty normal because almost every different type came in family size.
Once you’ve mixed the batter and added the chocolate chips, pour the batter into the cupcake holders and fill them about 2/3 full. This is higher then I normally like to fill the cupcake holders but because this was brownie batter it doesn’t rise like cakes will. Then you’ll want to cook them 20-25 minutes. I believe I only got about 18 cupcakes out of this batter. Let them cool before you ice them.
Bailey’s Buttercream Icing
2 sticks Unsalted Sweet Cream Butter (softened)
3 tablespoons Bailey’s Irish Cream
4 tablespoons Heavy Whipping Cream
4 cups Powdered Sugar
If you have a standmixer I highly recommend using it for this icing to make sure you’ve got it nice and fluffy. Start with the softened butter, mix it in the mixer until creamy then add the the sugar and make sure it blends well. Add the Bailey’s and whipping cream and mix until light and fluffy. This icing is to die for! It is so delicious! Liberally spread on the cupcakes and they are ready to go.
Overall these Boozy Cupcakes were a big hit! And I think it ended up being a tie about which one was the best.