Stuck for a unique and heart filled wedding present especially for foodies? Looking to give a little more than the traditional moola? Trying to come up with a new dessert twist for New Years? This ladies and gents is the recipe you’ve been looking for! I actually brought these as a gift for a wedding I was a date to. Figured I could bring something even though frankly I didn’t know the bride and groom at all. My only warning is make sure someone knows the box you brought is perishable. No one wants to return from their honeymoon to rotten moldy booze cakes. If you know the hotel the bride and groom will be “wedding nighting” it in, ask the front desk to leave it in their room. I’m sure they’ll be overjoyed to happen upon a late night snack after all that partying.
Recipe was found at “yum sugar” and I didn’t stray far from it. I made a butter cream rather than a cream cheese frosting. I think this recipe would be best with a glaze rather than a heavy butter cream. Next wedding I’ll be sure to try it. And of course, as always, add as much booze as you’d like to the frosting to give it a scrumptious kick.
Dessert number 2 for the big game was a New Orleans original. Apparently this town is so cool it has an official cocktail called a Sazerac. It’s rumored to be one of the oldest cocktails created in the US. After reading a brief history on the cocktail and the glorious praises it received I decided there was no other choice for a super bowl treat…Sazerac Cupcakes with chocolate filigree fleur de lis it is! Recipe @ the modern day pirates. After tasting this little baby I may have a new favorite drink. The Sazerac if anything like the cupcakes is unbelievable.
The Fleur de Lis were an alteration to a Martha Stewart valentines treat (chocolate filigree hearts). They were super super easy. All you need is parchment paper, melted chocolate (I used milk chocolate but I think dark would work way better) a fleur de lis tracer under the parchment (or whatever you want to create out of chocolate) and a parchment pastry bag. Add melted chocolate to bag and trace. Then let harden in the fridge. So easy and so so classy.
My friend and I decided to throw a little fiesta Friday night. I decided to bake some more over 21 cupcakes for the occasion. I felt mojitos fitting since they are one of Sarah’s favorite mixed drinks. Recipe (thanks to cream puffs in Venice) was pretty easy. I added some lime zest to the batter to switch it up a little. Cakes were delicious. Made a rum/lime/mint buttercream frosting instead of cream cheese (so not a fan of cream cheese frosting) similar to that of the car bomb frosting(1 stick butter 3-4 cups confectioner’s sugar added tablespoon at a time). Added a few table spoons of rum, half a lime of juice and some mint extract. Really it was all guess and check til it tasted right. When I make these again I’m going to add minced mint to the batter rather than zest and more sprigs of mint to the syrup. Either way they were delicious and a huge hit.