Boozy Berry Cupcakes


What better way to kick start your New Year celebrations than with a cocktail infused cupcake. These Cosmopolitan inspired creations from Peggy Porschen are packed full of flavour and the Cointreau liqueur gives them a real kick. Why not give them a go…after all what could be more fun than a bit of boozy baking?



So here’s how (makes 12):

  • 100g dried cranberries soaked in Cointreau liqueur overnight
  • 100g butter
  • 100g caster sugar
  • a pinch of salt
  • zest of one orange
  • 2 eggs
  • 100g self-raising flour

Cointreau Icing:

  • 100g cream cheese
  • 100g butter
  • 250g icing sugar
  • zest of one orange
  • splash of Cointreau to taste

Sugar Syrup:

  • 75ml freshly squeezed orange juice
  • 75g caster sugar
  • 25ml Cointreau



  1. Preheat the oven to 175 C (155C fan) and line a cupcake tray with paper cases
  2. Mix butter, sugar, salt and orange zest together and slowly beat in the eggs until well combined
  3. Sift in the flour and then mix in the Cointreau infused cranberries
  4. Fill paper cases two thirds full and bake for 12-15 minutes until golden brown
  5. To make the sugar syrup bring orange juice and sugar to the boil until sugar crystals have dissolved. Then remove from the heat and add Cointreau
  6. Remove cupcakes from the oven and leave to cool for ten minutes. Then use a pastry brush soak the tops of the cupcakes with the syrup. Leave to cool completely before piping on the icing.
  7. To make the icing, cream together butter, sugar and cream cheese until smooth. Add a dash of Cointreau to taste.




Final word, please take care whilst boozing (especially whilst handling kitchen equipment) and most of all have a very Happy New Year. Wishing you all the best for 2013.

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