Friday, September 18, 2009
My life in the past few months has been a bit out of control, but certainly fun, I dropped out of school and started a new life path fully devoted to baked goods, plus there was this little event I organized with my friends, A Full Plate's 3rd Annual Rib Cook-Off. One of our many sponsors, ROOT liqueur came out on the day of the cook-off and mixed cocktails for the crowd. But, the day before the event I whipped up some killer red velvet cupcakes with ROOT baked right inside.
All photos on this page are courtesy of Jess from Fries with That Shake
An additional nip added to the sweet cream cheese frosting made it an adult-only dessert. These cupcakes are unlike anything you've had before. The spiced ROOT liqueur adds a depth of flavor to the buttermilk cocoa cake that will keep you coming back for more.
I made nearly 300 mini cupcakes for A Full Plate's 3rd Annual Rib Cook-Off and they were gone in under a half an hour!
Rust 'n ROOT Cake or Cupcakes
2 1/2 cups all purpose flour
1 1/2 cups white sugar
1 tsp baking soda
1 tsp salt
2 Tbsp cocoa powder
1 cup vegetable oil
1 cup buttermilk
2 Tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract
4 Tbsp ROOT liqueur
Mix all dry ingredients, including sugar, in a large bowl with a wire whisk to remove lumps. Mix all wet ingredients in a medium bowl or a large measuring cup.
Add wet ingredients to the bowl of dry ingredients and whisk until just blended.
If using cupcake pans, make sure you line them with paper muffin cups. This recipe makes enough batter to fill 24 muffin cups or 72 mini muffin cups or 2 9-inch cake pans. Bake at 350 degrees for 25 minutes, 20 minutes or 45 minutes respectively.