Alcohol Infused Cupcakes/cakes

Baking By cakeladi25 Updated 17 Dec 2013 , 6:21pm by 1981crystal

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LittlesChef Posted 16 Jan 2013 , 9:00pm
post #31 of 38

I am interested in some infused flavored cupcakes recipes.  Grand Manier, Khalua, and Amaretto.  Would you suggest lightly soaking the cake and adding a little to the icing or just do one or the other?


Thank You

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Carols delights Posted 27 Apr 2013 , 11:55pm
post #32 of 38

Can you please send me alcohol infused cupcakes recipes

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rdenson23 Posted 11 Jul 2013 , 12:54pm
post #33 of 38

AHello can you send me the link for alcohol infused cupcakes plsssss

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rdenson23 Posted 19 Jul 2013 , 7:25pm
post #34 of 38

AI used the original wasc recipe and substituted the water for alcohol and they came out great

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kelz1 Posted 27 Jul 2013 , 3:23am
post #35 of 38
Originally Posted by scp1127

Cakeladi, I use many different types of alcohol in my baking. I use the alcohol as a flavor enhancement, not a novelty.

Each type of alcohol works differently in a recipe. Very few benefit from baking in the cake or cupcake. Many can be brushed, a very few need simple syrup, and the alcohol can be added to fillings, ganache, and frostings as well. Many times a cupcake will benefit from a combination of flavors.

If you would like a link to my site, pm me. I'll be happy to share the method and amounts for any of the alcohol infused recipes. I probably have 50 examples.

could you please send me a copy as well please many thanks
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HeathersHeaven Posted 27 Jul 2013 , 11:41pm
post #36 of 38
Originally Posted by Marianna46 

I'd say make a simple syrup (half sugar half water, bring to a boil for a while) and add as much of the liqueur to it as you'd like, then spoon it over the cake. You could punch some holes in the cake with a bamboo skewer for better absorption. It would probably be a good idea to experiment a little bit first (maybe on some cupcakes) to make sure the flavor comes through without being overpowering.

I do this with a rum cake. I also substitute the water from frosting with rum... 

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nyclightskin Posted 29 Jul 2013 , 5:35pm
post #37 of 38

I don't know if you receive a reply as of yet.  But, that's all I really do is liquor infused.  I have a basic chocolate and vanilla receipe which I use.  For Bailey's my customers love the chocolate Bailey's


I don't use milk I simply use baileys


2 cups of sugar

2 cups of all purpose flour

1/2 teaspoon of salt

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 teaspoon of vinegar

1/2 cup of veg oil

1 cup of cold coffee

1 cup of bailey (or whateva liquor you want)

3/4 cup of coco powder


Once the cupcakes are completed.. before the cool I brush on baileys again..

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1981crystal Posted 17 Dec 2013 , 6:21pm
post #38 of 38

ADo you still have this list???

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