Lemon Cupcakes with Honey Bee Martinis

This deliciously paired duo is light and refreshing, perfect for an afternoon lunch with the girls or summer garden party. It's also been known to be popular amongst bridal showers and book clubs.

Lemon Cupcakes

3/4 cups self rising flour
1/2 tsp. baking powder
8 tbsp. butter softened
1/2 cup superfine sugar
2 eggs, lightly beaten
3 tbsp. grated lemon rind
2 tbsp. cream





topping
1 1/4 cups mascarpone cheese
4 tbsp. confectioners sugar
3tbsp. grated lemon rind

directions

pre-heat oven to 375 degrees and place cupcake liners in tin. Sift the flour and baking powder into a large bowl. Add the butter, sugar, beaten eggs, lemon rind and cream. Using an electric whisk beat together until smooth. Pour batter into liners. Bake for 15-20 minutes or until well risen and lightly golden brown on top. Remove from tin and place on wire rack to cool. For the topping, put the mascarpone cheese, confectioners sugar and lemon rind into a large bowl. Using an electric mixer beat on high until well blended. Only frost the cupcakes after they have completely cooled.

Honey Bee Martinis
1/2 tbsp. honey
1/ tbsp. water
2 oz. dark Jamaican rum
1/2 oz. fresh lemon juice

garnish
super fine sugar
lemon rind twist




directions

add honey to warm water in a cocktail shaker and shake until honey is thoroughly dissolved. Add the dark rum and lemon juice, then shake once more with ice. Strain into a chilled cocktail glass. Rim glass in sugar and garnish with a lemon twist. Enjoy!

Devil's Food Cupcakes with Brandy Alexanders

This decadent, rich pairing is the perfect combo for a luxurious dinner party, classic cocktail party, red carpet or after party soiree. For a little caffeine perk add a touch of espresso to the Brandy Alexanders, the pick me up will have you visiting into the late evening hours.

Devil's Food Cupcakes

3 1/2 cups softened margarine
1/2 cup firmly packed brown sugar
2 eggs
1/4 cup all purpose flour
1/2 tsp. baking soda
1/2 cup sour cream
topping
8 oz white chocolate
2/3 cup cream cheese



directions

pre-heat oven to 350 degrees and place muffin liners in the tin. Combine margarine, sugar, eggs, baking soda, cocoa in a large bowl and, using electric whisk beat together until smooth. Using a metal spoon, fold in the sour cream. Gently spoon batter into muffin liners. Bake for 17-20 minutes. For the topping break the white chocolate into a small pieces and put into a small heat proof bowl. Set bowl over pan of boiling water, simmer on low until completely melted. Remove bowl from heat and add cream cheese, beat until well blended. Only frost the cupcakes once they have completely cooled.

Brandy Alexanders
Ingredients
1 oz. heavy cream
1 oz. creme de cacoa
1 oz. brandy

garnish
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. brown sugar



directions

Pour ingredients into cocktail mixer, add ice, and shake until well blended strain into martini glass. Muddle cinnamon, brown sugar and nutmeg together in a small bowl. Then sprinkle over drink as a garnish.

Vanilla Cheesecake Cupcakes with Strawberry Cheesecake Shots

This sweet and subtle pairing is perfect for dessert at a backyard barbeque, or served up at Superbowl halftime the non-froufrou style of the shooters is always a favorite amongst guys. This duo would also be perfect at an afternoon mixer or business social.

Vanilla Cheesecake Cupcakes
12 oz. crushed vanilla wafers
16 oz. cream cheese
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
topping
1 1/2 cups sliced strawberries
2 tsp. sugar


directions

Pre-heat oven to 350 degrees. Line cupcake tin or tassie pans with paper liners. Cover the bottom layer of each cupcake liner with crushed vanilla wafers. In a large bowl combine the cream cheese, sugar, eggs, and vanilla. Creme together using an electric mixer. Pour mixture into each cupcake liner. Bake at 350 for 15 minutes. For the topping mix the sliced strawberries and sugar in a medium sized bowl. Cover loosely, and set aside while allowing the cheesecake cupcakes cool Once cooled completely,  give the strawberry mixture a brisk stir with a hand whisk. The sugar will have naturally drawn out the sweet juices of the strawberry creating a wonderful syrup type texture. Drizzle the strawberry topping over the Vanilla Cheesecake Cupcakes.

Strawberry Cheesecake Shots
1/2 oz. vanilla infused vodka
1/2 oz. cranberry juice
1/2 oz. butterscotch schnapps
1/2 oz. strawberry syrup
1/2 oz. grenadine

directions

Combine ingredients in cocktail mixer with ice and shake well. Strain into shot glasses and enjoy!