Black Magic Martini Cupcakes

Hello my little Baker bees, welcome to my little cocktail segment - Lushing it up with Lucille L’queur - 
where I take a cocktail drink and turn it in to a cutie cupcake cocktail for you all to get your teeth into (and maybe hate me a little after for not being able to resist).

This little delicious black beauty is a black magic martini. ​

What do I need?

Cupcakes

• 175g / 6oz Unsalted Butter. 
• 150g / 5oz Caster Sugar
• 3 Medium Eggs 
• 175g / 6oz All-Purpose Flour
• ½ Tsp Baking Powder
• 3 Tbsp Milk 
• ½ Tsp Vanila Extract
• I Tbs Black Dutched Cocoa Powder 

Topping

• 140g / 5oz Unsalted Butter (softened)
• 340g / 3/4 cups Powder Sugar (sifted)
• ¾ Cup Black Cocoa Powder
• 1 tsp blood orange soda
• 4 or 5 Tbsp Vodka
• 1 or 2 Drops of Black Food Coloring (optional)
• ¾ Cup Sugar Cranberries, 

What do I do?

1	Preheat the oven 350F/180C. Prepare a cupcake tray with 12 black cupcakes cases.
2	Using your mixer, whisk butter, sugar together until light and fluffy.
3	Gradually add the eggs one at a time, lightly mixing in-between each.
4	Once all eggs have been incorporated, fold in the flour, baking powder, milk, vanilla extract, and black cocoa powder until combined. ​

5	Divide the cupcake mix evenly into the cupcakes cases. Two ice cream scoops should be enough.
6	Bake for 15-20 minutes, or until firm to the touch (mind your pinkies). Mine tend to be ready in 18 minutes, but this can vary depending on your oven.
7	Allow cool, then transfer to a plate.

Decorating

1. Using a tooth pick poke around 8 holes into each cupcake.
   
   
2. Mix together 2 tbsp simple sugar syrup and 1 tbsp vodka, and brush on to each cupcake.
   
   
3. Sift together the powered sugar and black cocoa powder. 
   
   
4. Add the butter into your mixing bowl, and whisk until fluffy, Gradually add powdered sugar/black cocoa. 
   
   
5. Add the vodka, blood orange soda. and 2 drops of black food coloring (optional).
   
   
6. Whisk until smooth.
   
   
7. You may add more vodka if you wish, but add only little at at time (you can always add, you can’t take it away once added).
   
   
8. Pipe the mixture using a Russian Tip #14 (or similar) then placed a few sugared cranberries to finish off.

Storage

Store in an air-tight container, and keep for 2-3 days.

You may also freeze the cakes before decorating. Simply complete the recipe up to step 7, then wrap well and freeze. Thaw for about an hour, then continue with the decorating steps.