Bloody Mary Cupcakes, Cayenne Pepper Buttercream might be just the American recipe you are searching for. One serving contains 513 calories, 4g of protein, and 17g of fat. For $1.31 per serving, you get a side dish that serves 12. It is brought to you by Foodnetwork. 16 people found this recipe to be yummy and satisfying. A mixture of sprinkles, granulated sugar, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is not so spectacular. If you like this recipe, you might also like recipes such as Bloody Mary pepper prawns, The Best Bloody Mary and Make Your Own Bloody Mary Bar, and Bloody Maria Cocktail – A Tequila Bloody Mary.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 50 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees F. Line a regular cupcake or muffin pan with 12 cupcake liners. Sift the flour, baking powder, salt, 1/4 teaspoon black pepper and cayenne pepper into a medium bowl. Set the bowl aside. In a small bowl, combine the tomato juice, 1/4 cup vodka, lemon juice, hot sauce and Worcestershire sauce. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, cream the butter with the granulated sugar and horseradish sauce, about 5 minutes. Scrape down the sides of the bowl, and then add 1 egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and add the flour and tomato juice mixtures, alternating between the two, beginning and ending with the flour. Mix until just combined. Scrape down the sides and mix for 30 seconds. Fill the cupcake liners three-quarters full with batter and bake until baked through, 15 to 18 minutes. In a small bowl, combine the remaining 2 tablespoons vodka and remaining 1/4 teaspoon black pepper. Use a pastry brush to brush the vodka mixture over the warm cupcakes. Cool the cupcakes completely, about 30 minutes. Put the Cayenne Pepper Buttercream into a pastry bag and cut 1/2-inch off the tip. Frost the cupcakes once they are completely cool. Top with your favorite sprinkles or decoration. Sift the powdered sugar into a medium bowl. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and celery salt together, about 1 minute. Then add the powdered sugar and milk, alternating between the two. Beat until combined. Scrape the sides of the bowl. Add the lemon juice, vanilla and cayenne pepper. Mix until combined. Then beat the mixture on high until light and fluffy, 5 to 6 minutes. Yield: about 2 cups.

Step by step:

1. Preheat the oven to 350 degrees F. Line a regular cupcake or muffin pan with 12 cupcake liners. Sift the flour, baking powder, salt, 1/4 teaspoon black pepper and cayenne pepper into a medium bowl. Set the bowl aside. In a small bowl, combine the tomato juice, 1/4 cup vodka, lemon juice, hot sauce and Worcestershire sauce. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, cream the butter with the granulated sugar and horseradish sauce, about 5 minutes. Scrape down the sides of the bowl, and then add 1 egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and add the flour and tomato juice mixtures, alternating between the two, beginning and ending with the flour.

2. Mix until just combined. Scrape down the sides and mix for 30 seconds. Fill the cupcake liners three-quarters full with batter and bake until baked through, 15 to 18 minutes. In a small bowl, combine the remaining 2 tablespoons vodka and remaining 1/4 teaspoon black pepper. Use a pastry brush to brush the vodka mixture over the warm cupcakes. Cool the cupcakes completely, about 30 minutes.

3. Put the Cayenne Pepper Buttercream into a pastry bag and cut 1/2-inch off the tip. Frost the cupcakes once they are completely cool. Top with your favorite sprinkles or decoration.

4. Sift the powdered sugar into a medium bowl. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and celery salt together, about 1 minute. Then add the powdered sugar and milk, alternating between the two. Beat until combined. Scrape the sides of the bowl.

5. Add the lemon juice, vanilla and cayenne pepper.

6. Mix until combined. Then beat the mixture on high until light and fluffy, 5 to 6 minutes.

Nutrition Information: