Sour apple cupcakes

Donna Gray


Using actual alcohol in this recipe gives it a different twist.

★★★★★ 1 vote
20 Min
15 Min


1 box
white cake mix
3 large
1 1/2 c
sour apple vodka
1/3 c
green taffy candies (tootsie rolls or laffy taffy type)
1 can(s)
white frosting
1/2 to 1 c
sour apple pucker
2 to 3 c
powdered sugar
red and green food coloring
red and green sugar crystals
thin pretzel sticks


1Mix cake mix, vodka, eggs and oil. Scoop into papered cupcake pans. Bake at 350 for about 12 min or until toothpick comes out clean. Let sit about 2 min then turn out to cool on rack.
2Mix frosting with sour apple pucker and add powdered sugar until sort of thick spreading consistency. Divide and color red or green as desired. Frost cupcakes with knife, creating slight indentation in the center.
3Place red or green sugar crystals in a bowl. Carefully roll tops of frosting in one color. You can reshape any malformations by carefully pushing against the sugar.
4Cut the taffy or tootsie roll candies into small pieces, shape into leaves by squeezing between finger and thumb. Place one or two leaves on top of cupcake, then half a pretzel stick on top between them, pushing down to catch the leaves against it. Make some slightly off center to give variety.
5While there is not enough alcohol to create a buzz you might still want to warn people just in case someone is sensitive to alcohol or is epileptic or any other alcohol issues.
6Have used this same recipe to make a sour apple martini cake for my nieces 21st birthday.

About Sour apple cupcakes

Course/Dish: Other Desserts