BOOZY CUPCAKES RECIPES

Steps:

• Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
• In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
• In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
• To serve, place cakes on dessert plates; drizzle with sauce.

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Line the bun/muffin tin with paper cases. Put all the ingredients for the cupcakes in a mixing bowl, then beat with an electric mixer until combined.
• Divide the mixture among the paper cases, then bake in the middle of the oven for 12-15 minutes or until golden and springy to the touch. Transfer the cakes to a wire rack to cool.
• Once cool, thickly ice the tops of the cupcakes with the chocolate icing, then stick a Jaffa cake, chocolate-side down, on top of each cake. Using more icing, stick on 3 chocolate buttons for the eyes and nose. Twist a piece of strawberry lace and secure onto the button nose with more icing. Snip the marshmallows in half and secure in the middle of the button eyes in the same way, then make a dot in the middle of each marshmallow with a little more frosting to create the pupil in the eye. Finally, attach 2 mini pretzels to make antlers.