From the Food Editor: Boozecakes

26 Aug

I consider myself something of a “foodie,” and by foodie I mean looking at recipes online, dreaming and drooling while torturing myself with all the delicious things I can’t eat because I don’t want to get fat again.

So with that in mind, I’ve taken charge as food editor here because I wanted to, no one else has claimed it, and I want desperately to talk about food.

It’s a sickness, and I’m going to ask that you indulge me by reading, O Enabler.

As a follow-up to the Partygirls — you know, the kind who put booze in their cupcakes — I’ve got two recipes for boozecakes, culled from the online archives of and, two of my favorite food porn and torture sites.

Read more to enjoy!

Margarita cupcakes, w/ tequila frosting

* 1/4 cup lime juice
* 1 1/2 tsp lime zest (1 lime)
* 1 cup milk
* 1/4 cup vegetable/canola oil
* 2 tsp tequila
* 1/2 tsp vanilla extract
* 1 cup sugar
* 1 1/3 cup all purpose flour
* 1/4 tsp baking soda
* 1/2 tsp baking powder
* 1/2 tsp salt

* 1/4 cup butter or shortening, softened
* 1 Tbsp milk
* 3 Tbsp lime juice
* 1 Tbsp tequila
* 2 cups confectioners’ sugar
* coarse sugar and salt for “rims”

Preheat oven to 350F. Fill a 12-cup muffin tin with liners. Mix together lime juice, zest, milk, oil, tequila, vanilla and sugar.

In a separate bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined.

Divide evenly into muffin tins and bake for 20-24 mins, or until a tester comes out clean and the cakes spring back when lightly pressed. Cool completely before frosting.

For frosting, mix together butter/shortening, milk, lime juice, tequila and confectioners’ sugar. Add in more confectioner’s sugar as needed to make frosting stiff, but keep it spreadable. Ice the boozecakes and roll the edges in, or sprinkle around the edges, a small amount of coarse sugar and salt.

You can also buy green/red dyed sugar to give these a little margarita panache.


Chocolate-orange cupcakes w/Limoncello frosting

* 1 box chocolate cake mix
* Orange juice (instead of water)
* 1 cup chocolate chips
* 1 tsp all-purpose flour
* 1 cup diced candied orange peel

* 2 cups powdered sugar
* 4 Tbsp butter, softened (1/2 stick)
* 2 Tbsp Limoncello (or 2 Tbsp lemon juice if you’re a prude)
* 2 Tbsp orange juice
* 1 orange, zested
* 1/4 cup finely diced candied orange peel for garnish

Make the chocolate cake mix according to package instructions, but substitute the water with orange juice.

Toss chocolate chips with flour to coat, and fold the chips, flour and candied orange peel into the cake batter.

Put liners into a 12-cup muffin tin, fill with batter and bake the boozecakes according to package instructions — generally 350F for 20-24 mins. Cool completely before frosting.

For frosting, combine all the ingredients — except for the candied orange peel — and beat together with a mixer until smooth, about 2 minutes.

Frost the boozecakes and top with a small sprinkle of candied orange peel.

Enjoy, my fellow Partygirl, Boozehouds, Foodie-Self-Torturers!


One Response to “From the Food Editor: Boozecakes”

  1. darwyn August 27, 2008 at 6:07 pm #

    Count me in as a “foodie” too. Perhaps I can get the BF drunk enough on these that I can finally tell him that I love him. He’ll have to lick a lot of frosting though.

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