Tag Archives: Sweet Revenge cupcakes

Pink Velvet Cupcakes with Sweet Revenge Liqueur

9 Feb


Valentine’s Day is once again upon us, the season of everything pink and red and white, the colors of Love. Suddenly the stores are overflowing with red and pink roses and heart-shaped boxes full of chocolates. Entire aisles of greeting cards are devoted to stacks and stacks of sparkly, beribboned, pink and red declarations of love.

We even bake in pink and red. Pinterest is overflowing with photos of Red Velvet cupcakes, Red Velvet Whoopie Pies, Red Velvet Cheesecake, even Red Velvet brownies! Well I have a confession. I don’t like Red Velvet. In fact, the one thing I don’t love this time of year is making Red Velvet cupcakes. My reason is valid; after years and years of trial and error, and more bottles of red food coloring than I can count, I have yet to find the perfect Red Velvet Cupcake recipe (if you’ve found one, please send the link my way!) They are either too dry, too gummy, too RED! And if that isn’t bad enough, I’ve searched in vain for a good pipe-able cream cheese frosting. Sure, there are plenty of recipes out there for tasty cream cheese frosting, but good luck finding one that still holds it shape once it’s been piped out of a pastry bag. But my luck, it seems, has changed…this year I decided to try the kinder, gentler version of Red Velvet.

I introduce to you the Pink Velvet Cupcake!


I originally found a recipe on Pinterest, but as I was shopping the baking aisle, a saw that Duncan Hines had a Pink Velvet cake mix. I don’t know about you, but on Valentine’s Day, there are a whole lot of other things I’d rather be doing than making cupcakes from scratch. So box mix it was. I added some pretty pink Sweet Revenge strawberry liqueur, topped it with the best pipe-able cream cheese frosting (thank you Lori @ RecipeGirl.com!) and voila! 

The b.u.i. cupcake version of the Pink Velvet Cupcake!

Talk about some lovin’ from the oven!




Makes 18 – 24 cupcakes

1 package Duncan Hines Pink Velvet cake mix

1 stick butter – room temperature

3 eggs, room temperature

2/3 cup Sweet Revenge liqueur

Preheat oven to 325 degrees. Line cupcake tins with paper liners.

Combine cake mix, butter, eggs and Sweet Revenge in a large mixing bowl at low-speed until moistened – about 30 seconds. Scrape sides of bowl.

Beat at medium speed for about 2 minutes. Batter will be thick.

Fill cupcake tins 1/2 to 2/3 full.

Bake for 18-21 minutes or until toothpick comes out clean.

Remove to wire racks to cool thoroughly.



Original recipe found here by Recipe Girl

2 – 8 oz packages cream cheese, room temperature

1 stick butter, room temperature

2 1/2 cups powdered sugar, sifted

1 teaspoon vanilla

Pink and red jimmies and sprinkles

In large bowl of electric mixer, beat together cream cheese and butter until creamy and well blended.

Add in vanilla and mix to combine.

Add powdered sugar and mix on low until combined, then at medium/high-speed until thoroughly mixed. Add more sugar or a splash of milk until desired consistency is reached.

Frost and decorate as desired.






Strawberry Lemonade Cupcakes with Sweet Revenge and Limoncello Liqueurs

5 Jul


Summer is in full swing here in the Mid-Atlantic, and we are loving another absolutely perfect, sunny, warm summer weekend. Not a cloud in the cerulean blue sky, just plenty of happy bright sunshine. My bees are busy coming and going, flying here and there, gathering the nectar and pollen they need to provide me with the absolutely best crop of honey around.

One of my favorite things about summer is the abundance of fresh, local fruits and veggies: summer squashes and lettuces and tomatoes, peaches and melons and of course, all the berries. Loads and loads of all kinds of berries – strawberries and blueberries and raspberries – when the berries are ripe for picking, it’s a sure sign summer has begun.


Strawberry picking has been a rite of summer for as long as I can remember. Of course, back in the day, pick-your-own berries was something we did as way to save a few pennies. My mom would pack all of us in the old station wagon and drive us to the nearest pick-your-own farm, arm us each with our own berry container and send each of us to our own row to begin picking, simultaneously admonishing us to stop eating so many and to “please stop pestering your sister!” We would bring home mounds and mounds of red, juicy strawberries which were macerated for strawberry shortcake or turned into jars of ruby-red strawberry jam, each topped within its own paraffin wax seal.


Now it costs more to pick your than it does to by them pre-picked at the grocery store, but I still like to head to the nearest berry farm each June to pick a basket or two. Of course, my strawberries are now more likely to get mixed in with some greek yogurt and honey than to be made into jam, and more often than not, I pick way more than I can use. So I freeze some  to remind me of summer when there’s snow on the ground, and I look for different ways to use the rest. Which was how I came up with these yummy cupcakes…strawberries and lemonade, two classic summer favorites, combined in one amazing cupcake, and swirled together for an unbelievably delicious buttercream topping….enhanced, of course, with some Sweet Revenge strawberry liqueur and Limoncello liqueur. Biting into one of these is like tasting the perfect summer day.



Because this recipe calls for two different buttercream frostings, I saved some time by starting with a boxed mix, but added in some extras to boost the flavors. Makes approx. 24 cupcakes.

1 box strawberry cake mix (I used Duncan Hines)

3/4 cup buttermilk

1/4 cup Sweet Revenge liqueur

1/3 cup vegetable oil

3 eggs

juice of 1 small lemon

Preheat oven to 350 degrees. Line cupcake tin with paper liners.

Combine all ingredients in large bowl of a stand mixer, mixing at low speed for 30 seconds and then at medium speed for two minutes, scraping bowl one or twice. Fill cupcake tins about 2/3 full. Bake at 350 degrees for 15 minutes or until toothpick comes out clean.  Set aside to cool.


1/2 cup butter, room temperature

1/4 cup fresh strawberry puree

3 1/2 cups confectioners sugar

1 teaspoon Sweet Revenge

Cream butter with electric mixer until light and fluffy. Add sugar, strawberry puree and Sweet Revenge and mix at low speed until combined, then at high speed until light and fluffy. Spoon into a small pastry bag and set aside.


1/2 cup butter, room temperature

juice and zest of 1 small lemon

3 1/2 to 4 cups confectioners sugar

1 tablespoon Limoncello

Cream butter with electric mixer until light and fluffy. Add sugar, lemon juice, lemon zest and Limoncello. Mix at low speed until combined and then at high speed until light and fluffy. Spoon into a separate small pastry bag.

Place both filled pastry bags side by side into one large pastry bag fitted with a large decorating tip. Frost as desired.









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