By Lucy Baker
Whether you're a pastry perfectionist or a one-bowl newbie, a bonafide mixologist or simply searching for the way to polish off a number of dusty bottles, this cookbook is certain to turn into a favourite, its pages splattered with chocolate, sprinkled with sugar, and garnished with a twist.
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Extra resources for The boozy baker : 75 desserts for spirited sweets
Cool the cupcakes in the pans for 5 minutes. Then remove them from the pan and cool them completely on a wire rack. TO MAKE THE CREAM CHEESE FROSTING, place the cream cheese in a medium bowl and beat with an electric mixer for 2 minutes, or until it is slightly softened. Add the butter and beat until combined. Add 1 cup of the confectioners’ sugar and beat until smooth. With the mixer running, gradually add the remaining cup of confectioners’ sugar, if needed, until the frosting is smooth and thick.
Otherwise, they won’t come out of the pan properly. FOR THE CAKE: 1¼ cups confectioners’ sugar 1 cup cake flour � teaspoon ground cinnamon � teaspoon salt 12 large egg whites, at room temperature 1½ teaspoons cream of tartar 1 cup granulated sugar 2 teaspoons cinnamon schnapps 2 tablespoons cocoa powder FOR THE CINNAMON SCHNAPPS GLAZE: 1 cup confectioners’ sugar 2 tablespoons cinnamon schnapps Preheat the oven to 350°F. TO MAKE THE CAKE, sift together the confectioners’ sugar, flour, cinnamon, and salt in a large bowl.
Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack and then cut into squares and serve. SHAKE IT UP: Can’t find doppelbock? Substitute another dark, richly flavored beer, such as a porter or stout. Coffee Maple Walnut Cake MAKES 8 SERVINGS THIS CAKE TASTES A LITTLE BIT LIKE PANCAKES. Add coffee liqueur and you’ve got a complete, boozy brunch. Because I’m from New England, I’m a purist when it comes to maple syrup—only the real thing will do.