CupcakesTaketheCake

Wednesday, July 21, 2010

Booze Cakes cookbook serves up beautiful alcohol cupcakes

We've posted lots of alcohol-based cupcakes here, and now we're going to be sharing even more, from the new Quirk Books cookbook Booze Cakes: Confections Spiked with Sprits, Wine, and Beer by Krystina Castella (who many of you know as the author of Crazy About Cupcakes) and Terry Lee Stone. Stay tuned to Cupcakes Take the Cake for a recipe from the book, and interview with Terry Lee Stone and a copy of Booze Cakes to give away! The photography in Booze Cakes is gorgeous, as you can see below, and the authors also offer drink recipes, tips on how to bake with alcohol and, in addition to cupcake, recipes for cakes, brownies, cake shots, whoopie pies, and even homemade alcohol. In addition to the cupcakes pictured below, there's also a recipe for screwdriver cupcakes and Blue Hawaii pineapple upside-down cupcakes.



Here are some photos from the book to get your taste buds excited:


Eggnog cupcakes


Mint julep cupcake


Peachy keen cupcake


Tropical cupcakes


Black forest cupcake
(click on this image for recipe)

I'm reposting this bit about booze cakes throughout history from the publisher's website. Click here to get their recipe for the black forest cupcake seen above.

Booze has been used throughout time in cakes as a flavoring, preservative, or just for fun. Cakes, pastries, strudel, and biscuits all are essentially sponges that soak up alcohol, wine, beer, whisky, hooch, bracer, and cocktails. Our book Booze Cakes is the first to explore and maximize the many possibilities of flavors in cake. Here are what I consider to be the 5 most memorable booze cakes in history. You will find modern interpretations of in our book.

The infamous fruitcake is the most loved-to-hate or hate-to-admit-you-love cake in the world. An ancient cake invented by the Egyptians, the Romans laced their cake with wine to keep the soldiers happy. It is the traditional wedding cake and Christmas cake in England and all of the territories it colonized throughout history.

The English trifle used booze to soften the day old biscuits that were the precursor to the modern sponge cake. The trifle then became the American sherry-infused, tipsy parson named after the desired effect. The Italian Tiramisu is a late 20th century invention made with coffee liquor. I love these cake parfaits for their fresh fruitiness and the creamy goodness.

The rum cake, soaked in this new-world booze, was the cake of choice of pirates of the Caribbean. They ate them by the boatload to prepare for battle. I have to love this one for the kitschiness of this Jolly Roger bundt cake.

The German Black Forest cake, the most recognized cake in the world, uses cherry and kirsch to flavor the fun in most places worldwide except in America and many Muslim countries where it is traditionally left out. We have added it back in and prepared them as cupcakes.

The Lane cake is the bourbon-laced dessert of choice in the American South; so much so that in
To Kill a Mockingbird, it’s the topic of conversation and eaten over and over to welcome guest and celebrate festive occasions. We made ours 3 layers tall with plenty of layers to soak in the booze and the filling.

Booze Cakes is now on sale from:

Amazon.com

Bn.com

4 comments:

Debbie said...

I've just been hunting down alcoholic recipes and saw your post come up in my feed. I think I'm going to have to buy this book now. Those cupcakes look delicious!

Danielle said...

Umm...my mouth is watering so much I might drown in my cubicle. :-p

~Danielle, Reading Between the Lines

Jenn Erickson said...

Mmmm... I've been a fan of boozy cakes since I first tried rum cake as a kid! It's two vices rolled into one! The peach keen looks fabulous!

EatinQueens said...

Those cupcakes look delicious!.Share it Eatinqueens.com