Wednesday, June 13, 2012

Engagement Cupcakes Part 2: Bloody Mary Cupcakes

Part of being in a relationship is embracing the other person's passions, even when you might find them repulsive.  One of the many examples of this in our relationship is bloody mary's.   I find them absolutely disgusting, but the fiance can drink them all day long.  In fact, about 3 minutes after he proposed (and the picture to the right was taken), he had one!     Since we've been together, he's found the almost perfect one at a bar in Baltimore, with the "key ingredient" being old bay.   I knew I wanted to incorporate that into his half of my engagement cupcake brunch duo. 

I was skeptical of this recipe from day one. It just seemed weird.  But it was a winning cupcake on "Cupcake Wars" so while I had my doubts, I figured it couldn't be that bad.   The hardest part for me is that since I dont like bloody marys, I really couldn't taste test as I went.   Horseradish makes me want to vomit, so I couldn't really attempt to eat any of it.     Mike tasted the cupcakes without icing the night I made them and his response was "It's not bad, its just different."   The recipe called for a cayene pepper buttercream, but since my fiance is all about Old Bay, I made an Old Bay buttercream.   When he tried the buttercream without the cupcake he said it really just tasted like buttercream, and not Old Bay.  I probably could have added a little more, but I was scared.

So the overall impression of the cupcakes?  The only people brave enough to try them at our family dinner was Mike, my dad and my future brother in law.   Mike was very unimpressed.... he did manage to eat the entire cupcake.   So while he appreciate the effort, he decided he much rather would have had the chocolate chip cookie dough cupcakes.   My Dad and FBIL were much more impressed and actually both said that it tasted like a Bloody Mary.    They agreed that the mimosa cupcakes were the best ones of the weekend. 

While I probably will not be making these again anytime soon, it was a great recipe if you really want cupcakes that taste like a bloody mary!    I just can't see me needing that recipe again.   But if you're looking for a great bloody mary cupcake recipe, well then this one works perfectly!
Finished product... with heart sprinkles

Bloody Mary Cupcakes

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup tomato juice
  • 1/3 cup plus 2 tablespoons vodka
  • 2 tablespoons lemon juice
  • 2 teaspoons hot sauce
  • 2 teaspoons Worcestershire sauce
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 tablespoon horseradish sauce
  • 2 eggs
  • 1 egg yolk 
  • 1/2 tsp Old Bay
  1. Preheat the oven to 350 degrees F. Line a regular cupcake or muffin pan with 12 cupcake liners.
  2. Sift the flour, baking powder, salt, 1/4 teaspoon black pepper and cayenne pepper into a medium bowl. Set the bowl aside. 
  3. In a small bowl, combine the tomato juice, 1/4 cup vodka, lemon juice, hot sauce and Worcestershire sauce.  (I do this right into a measuring cup)
  4.  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. 
  5. 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.
  6.  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. 
  7. Scrape down the sides and mix for 30 seconds.
  8. Fill the cupcake liners three-quarters full with batter and bake until baked through, 15 to 18 minutes. 
  9. While they are baking,  combine the remaining 2 tablespoons vodka and1/2 tsp Old Bay.  Use a pastry brush to brush the vodka mixture over the warm cupcakes. 
  10. Cool cupcakes completely
 Old Bay Butter Cream
  • 3 2/3 cups powdered sugar
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 teaspoon celery salt
  • 2 tablespoons plus 2 teaspoons milk
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 1/2-1 tsp Old Bay
  1. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and celery salt together, about 1 minute. 
  2. Then add the powdered sugar and milk, alternating between the two. Beat until combined. Scrape the sides of the bowl. 
  3. Add the lemon juice, vanilla and Old Bay. Mix until combined.(I would start with 1/2 tsp of Old Bay and then add more to taste)
  4. Then beat the mixture on high until light and fluffy, 5 to 6 minutes. 
  5. Ice cupcakes as desired and sprinkle on more Old Bay if desired.
Cupcakes and Icing adapted from Food Network

Just like me and Mike, Mimosas and Bloody Mary's are different, but make a great pair!


  1. So, yeah, I love a bloody mary, but as a cupcake, I can't imagine! Youre a sweet fiance for giving it a try!

  2. I love your caption for the picture Michelle!