Boozy Baking: How To Make Raspberry Vodka Cupcakes

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Boozy Baking: How To Make Raspberry Vodka Cupcakes

Each month I do a “Beer in the Kitchen” column that highlights something delicious you can make using your favorite brew. This month I thought I’d try something different, and try a liquor recipe instead — because boy do I have a good one.

In honor of Valentine’s day, the folks at Van Gough Vodka sent me a recipe for “Vodka Blast Cupcakes.” The treats are made using the company’s raspberry-infused vodka, fresh raspberries, and white chocolate and look oh so good.

Take a look at the recipe, below. If you do decide to give the recipe a try, be sure to let us know how it goes in the comments!

Van Gogh Raspberry Vodka Blast Cupcakes

Created by Dawn Belisle, Delights by Dawn

1 Box white cake mix (like Duncan Hines)
1 Box instant French vanilla pudding
1/2 cup fresh raspberries
1 teaspoon sugar
2 cups Van Gogh Raspberry Vodka
1/2 cup vegetable oil
4 eggs

For the White Chocolate Raspberry Frosting
1 cup unsalted butter (2 sticks) at room temperature
4 oz. white chocolate melted and slightly cooled, but still pouring consistency
2 cups confectioners’ sugar
1/4 cup International Delight White Chocolate Raspberry Coffee Creamer
1/4 teaspoon salt

Directions: Coat 1/2 cup of raspberries with sugar and 1 tablespoon of Van Gogh Raspberry Vodka, set aside for about 10 minutes. Combine white cake mix, French vanilla pudding, eggs, vegetable oil, and 1 cup of Van Gogh Raspberry Vodka and the raspberry-sugar-vodka mixture from above. Mix on medium speed for about 1 minute. Fill cupcake liners 2/3 full and bake for 18 minutes at 350 degrees or until toothpick comes out clean. Remove from oven and allow to cool.

While the cupcakes are cooling, make the frosting.

Once cupcakes have cooled and before adding the frosting, put the remaining Van Gogh Raspberry Vodka in a small, shallow bowl and dip the top of the cupcake in the vodka until the top is covered, but not overly saturated. Allow the raspberry vodka to soak in for about five minutes before frosting.

For the frosting, melt the white chocolate and let it slightly cool, it should be pouring consistency. Using a hand mixer, or if using a mixer use the paddle attachment, beat the butter on medium speed for 1 minute. Scrape the sides down. Put the mixer on low speed and slowly add the confectioners’ sugar. Next, quickly pour in the melted white chocolate and then beat again for 2 minutes on medium speed until creamy. Add coffee creamer and salt. Beat for an additional 1 minute until combined. Frost the cupcakes and decorate as desired.