And no, we will not discuss CV(D)’s and my (second) favorite part of Enchanted, but I will gladly begin with a clip anyway.
We will, instead, discuss how I never have any idea how much I like my cupcakes.
I make them, and then I just don’t know. I’ve made so many.
This is not complaining. I love them and I’m happy to eat them. In fact, I just sliced the top off a leftover one and had it for dessert. I just think they all start to blend together over time. I judge the success of my cupcakes based on my co-workers’ reactions, and should they be a reliable indication, these are over the top winners.
I saw these sweet tea vodka lemonade cupcakes in the summer, and immediately penned an email to Ali telling her I found the cupcakes of her dreams. You see, this little cocktail is what gets Ali through the summer. She drinks it as soon as the sun starts to shine bright on her face, and she doesn’t stop till she’s packed up her open-toed shoes in favor of Uggs. And then I forgot that I sent that email because whole months went by, and work started up again, and blah blah, we’re all too busy, blah blah, until BAM. Ali reminded me her birthday was coming, and a certain sweet treat had been on the menu since the summer.
To make 30 sweet tea vodka lemonade cupcakes, you will need:
For the cupcakes:
- 3 C cake flour
- 1 T baking powder
- 1/2 tsp. salt
- 16 T (2 sticks) unsalted butter, at room temperature
- 2 C sugar
- 5 eggs, at room temperature
- 3/4 C buttermilk, at room temperature
- 1 tsp. vanilla
- 2 tsp. powdered iced tea drink mix (I cheated and used powdered lemonade mix)
- 1/2 C sweet tea vodka, plus more for brushing tops
For the frosting:
- 26 T (3 sticks, plus 2 T) unsalted butter, at room temperature
- 4 C confectioners sugar
- 2 tsp. powdered lemonade mix
- 1 T vanilla extract
- 1 T lemon juice
To make the cupcakes, preheat the oven to 350 degrees and line 30 muffin tins with paper liners.
In a large bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and creamy, about 2-3 minutes.
Slowly add the sugar to the butter, stopping to scrape the bowl down as necessary. Add eggs one at a time, and scrape down the sides after each addition.
In a liquid measuring cup, combine buttermilk, vanilla, iced tea powder, and vodka and stir until well combined. With the mixer on low speed, alternate adding the dry and wet ingredients, beginning and ending with the dry and mixing until just incorporated.
Divide the batter among the paper liners, filling each about 2/3 of the way full. Bake for 18-22 minutes, or until a cake tester comes out clean. Once baked, allow them to cool in the pans for 5 minutes and then use a fork to poke holes in the top of each cupcake. Brush some sweet tea vodka on the top of each cupcake, then transfer to a cooling rack to cool completely.
To make the icing, beat butter in bowl of mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and creamy, about 2-3 minutes. Slowly add sugar, a little big at a time, until incorporated. You’ll need to scrape down the bowl, just like you did when you made the cupcakes. Beat in lemonade mix, vanilla, and lemon juice, and frost cupcakes with a small spatula, or piping bag.