Ingredients

The following ingredients have 14 Servings
  • 1-1/2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 egg
  • 2/3 cup buttermilk
  • 1/3 cup coconut or vegetable oil
  • 2 Tablespoons Chambord or Cointreau
  • 1/2 cup vodka with 1/2 muddled raspberries or Raspberry Vodka
  • 1/2 cup butter
  • 2 cups confectioners sugar
  • 1 Tablespoon Chambord (Cointreau or cream)
  • 1/8 cup raspberry puree
  • Garnish: Cocktail Caviar ((optional))

Instruction

  • Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners. (may have a little batter left over)
  • In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt and sugar.
  • Add egg, buttermilk, oil, Chambord and raspberry vodka (see note below for homemade) to dry ingredients.
  • Beat with an electric mixer until well combined.
  • Divide evenly between muffins cups, filling about 3/4 full.
  • Bake for 18-20 minutes.
  • Remove and let cool for about 5-7 minutes. Turn upside down to release cupcakes. Place on wire racks to finish cooling.
  • While cupcakes are cooling prepare frosting.
  • First, prepare raspberry puree.
  • Place raspberries in blender and puree.
  • Push through a strainer so all seeds are removed.Set aside.
  • Cream confectioners sugar and butter in a small bowl until creamy.
  • Add Chambord and puree and continue beating until well incorporated.
  • If icing is too thin, add more confectioners sugar.
  • Frost cupcakes. Decorate with Cocktail Caviar.