Tequila Rose Strawberry Cream Cupcakes

Photos by Jeff McSweeney

Baking with Booze
b
y Nicole Watts

My long time pal received a bottle of Tequila Rose Strawberry Cream for her birthday and knew that if she cracked the seal it on it, all the fuzzy memories of shots of Tequila Rose during college would come flooding back. To be able to enjoy the taste without the hangover, she handed the bottle over to me so I could turn it into a mild mannered cupcake.

I used culinary cups for these, which when filled almost to the top, yield about 12 large cupcakes.

Preheat oven to 350.

Bake for 15 minutes.

Allow to cool completely before frosting.


Ingredients for the cupcakes

1 box white cake mix

3 eggs

1/3 cup oil

¾ Tequila Rose Strawberry Cream Liqueur

½ cup water


Ingredients for the buttercream

1 stick of butter, at room temp

1 tsp vanilla

4 ½ cups powdered sugar

2-4 Tablespoons Tequila Rose Strawberry Cream Liqueur or milk