The Christmas period has always been synonymous with liqueur fueled festivities. Combine this with a little bit (or a lot) of indulgence at the dinner table and you should be left with a flurry of luxurious booze-y desserts! With this in mind we’ve whipped up a tempting Brandy Alexander cupcake; a creme de cacao with dark chocolate and brandy cake swirled with silky brandy buttercream, dusted with gold and finished with twinkling edible star sequins for culinary school, The Devilled Egg. This decadent cocktail inspired cupcake will no doubt have all of the grown ups at the party rushing to your dessert tables and cake stands for a sample or several. Head on over to The Devilled Egg Kitchen Academy’s blog for our full recipe!
10th December 2013 // 0 Comments