Life O' the Party Cupcakes

By Resk8r

Basic cupcakes, Strawberry Margarita Cupcakes, Chocolate Martini Cupcakes, Pina Colada Cupcakes, Mojito Cupcakes and Cosmopolitan Cupcakes

Ingredients

• 1 pkg (18.25 oz) white cake mix
• 3 egg whites
• 2 Tbs oil
• desired flavorings accordingly (strawberry margarita, chocolate martini, pina colada, mojito or cosmopolitan)

Details

Servings 18

Preparation

Step 1

Basic cupcakes: Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners. Prepare 1 pkg (18.25 oz) white cake mix with 3 egg whites, 2 Tbs. oil and desired flavorings according to package directions. Divide batter amoung liners. Bake 20 minutes or until toothpick inserted into centers comes out clean. For adult version, brush warm cupcakes with 1/3 cup desired alcohol, dividing evenly. Cool 10 minutes. Transfer form pans to racks; cool completely.

Basic Frosting: Beat 1 cup butter (at room temperature) and 1 pkg (16 oz) confectioner's sugar with desired flavorings.

Strawberry Margarita Cupcakes: For cupcakes, beat in 1 1/3 cups liquid margarita mixer and 1/4 cup Hershey's strawberry sundae syrup. If desired, brush warm cupcakes with tequila, as directed. For frosting, beat in 2 Tbs. hershey's strawberry syrup, 2 Tbs. lime juice and 1/2 tsp grated lime zest. Transfer to pastry bag fitted with large round tip; pipe over cupcakes. Sprinkle with white edible glitter. If desired, garnish with strawberries, lime slices and cocktail umbrellas.

Chocolate Martini Cupcakes: For cupcakes, substitute 1 pkg (18.25oz) dark chocolate fudge cake mix for white cake mix; omit egg whites. Combine 1 Tbs. dry cake mix with 3/4 cup mini chocolate chips; reserve. Beat remaining cake mix with 1 1/4 cups brewed coffee (cooled), 3 eggs, 1/4 cup chocolate syrup and 2 Tbs. oil until smooth; stir in reserved chocolate chip mixture. If desired, brush warm cupcakes with creme de cacao as directed. For frosting, beat butter with 1 cup milk chocolate chips (melted, cooled); beat in confectioners' sugar. Transfer to pastry bag fitted with star tip; pipe over cupcakes. Sprinkle with gold decorationg sugar. If desired, garnish with cocktail stirrers.

Pina Colada Cupcakes: For cupcakes, omit egg whites and reduce oil to 1 Tbs. Beat cake mix with 1 can (8 oz) crushed pineapple in juice, 2 eggs, 1/2 cup cream of coconut (from 21 oz btl) and 1/2 tsp coconut extract. If desired, brush warm cupcakes with rum, as directed. For frosting, beat in 3 Tbs water, 3/4 tsp. coconut extract, 1/2 tsp. pineapple extract adn 10 drops yellow liquid food coloring; spread over cupcakes. Sprinkle with 1 1/2 cups sweetened, flaked coconut. If desired, garnish with maraschino cherries and pineapple party toothpicks.

Mojito Cupcakes:
for cupcakes, beat in 1 1/4 cups cream soda, 2 Tbs. lime juice, 1 Tbs rum extract and 2 tsp grated lime zest. If desired, brush warm cupcakes with rum, as directed. For frosting, beat in 3 Tbs. water, 2 tsp lime juice, 1/2 tsp. grated lime zest and 1/16 tsp mint extract; tint green with 8 drops green and5 drops neon green liquid food coloring. Spread over cupcakes. Sprinkle with coarse white decorating sugar. If desired, garnish with mint and plastic straws.

Cosmopolitan Cupcakes:
For cupcakes, beat in 1 1/3 cups cranberry juice, 2 Tbs lime juice, 1/2 tsp each grated lime and orange zest adn 1/2 tsp red liquid food coloring. If desired, brush warm cupcakes with orange liqueur, as directed. For frosting, beat in 3 Tbs cranberry juice, 1 Tbs + 1/4 tsp grated lime zest, 1/2 tsp lime juice, 1/2 tsp grated orange zest adn 1/2 tsp red liquid food coloring. Transfer to pastry bag fitted with star tip. Pipe ring arond edge of each cupcake; sprinkle with red decorating sugar. Pipe remaing frosting into centers. If desired, garnish with lime slices and sugared cranberries.