I made another batch of birthday cupcakes for a coworker last week. I should get a raise just for the amount of sugary joy I bring to the office on a regular basis. However, considering I can barely get a raise for being awesome at my job I’m not holding my breath.
Oh, how I long to be a stay at home mom – just without the kids…. I would sleep in every day, then bake stuff and try new drink recipes and waste hours on Pinterest (except it wouldn’t be a waste because there would be nothing else I should be doing anyway!) Ahhhhh…..
Back to the cupcakes!
Since everyone went gaga over my Rum and Coke cupcakes, I decided to revisit the cocktail theme. This time I wanted to make some Arnold Palmer (iced tea and lemonade) cupcakes using my Jeremiah Weed Sweet Tea vodka.
I used a box of lemon cake mix, and subbed half of the water called for with the vodka. I also added three tablespoons of vodka to my favorite icing recipe (I cut down on the milk called for to just a splash, since the vodka adds the needed liquid).
The reason my post is titled “Almost Arnold Palmer Cupcakes” is that, while there was a hint of the sweet tea vodka flavor, I didn’t find it strong enough. So next time I will definitely replace ALL the water called for on the box with the vodka just to punch up the tea flavor a bit more.
Despite the fact that these cupcakes didn’t taste exactly as I had planned, they were still very good. Light, refreshing, and like my dreams of trading my cubicle for the couch – gone in a flash.
Arnold Palmer Cupcakes
Box of lemon cake mix and necessary ingredients listed on box
Sweet Tea Vodka
Make batter according to directions on box, using the sweet tea vodka in place of the amount of water called for. Bake as directed.
Sweet Tea Vodka Butter Cream (adapted from Butter Cream Frosting II on allrecipes.com)
1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1/2 teaspoon vanilla extract
5 cups confectioners sugar
3 tablespoons sweet tea vodka
Splash of milk (if needed to reach proper consistency)
Cream butter and shortening in a large bowl until light and fluffy. Add all other ingredients and beat well.
Since boxes of cake mix seem to be shrinking these days, and I don’t like to skimp on the size of my cupcakes, this recipe made 18 cupcakes.