CUPCAKE VANILLA VODKA RECIPES

Steps:

• Preheat oven to 325°F.
• Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
• In a large bowl combine the sour cream, oil, and milk.
• Beat in the eggs.
• Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
• Pour the batter into the greased bundt pan. Smooth the top into an even layer.
• Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
• Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.
• Let cake cool completely for about an hour or at least until no longer piping hot before frosting.
• Top with frosting or glaze of choice. Decorate with sprinkles if desired.
• Serve at room temperature or fridge cold.

Steps:

• Place 2 martini glasses in the freezer. For the Frozen Whipped Topping: Line a small sheet tray with parchment or waxed paper. Make 2 dollops of whipped topping or whipped cream and place in the freezer for 30 minutes.  For the Pumpkin Pie Martini: In a cocktail shaker, combine the vodka, rum, pumpkin puree, maple syrup, half and half, pumpkin pie spice, salt and ice cubes. Cover and shake vigorously for about 20 seconds. Strain into the 2 martini glasses.  Top each glass with with one piece of frozen whipped cream. Sprinkle additional pumpkin pie spice and serve immediately.