There were so many fabulous cupcakes in the blogosphere this week that it was hard to narrow it down to seven. It might have been a fluke primarily due to this month’s Cupcake Hero contest but I wasn’t complaining!

If you find a cupcake blog/website entry or you think *your* cupcake is worthy for my Cupcake Collection, please feel free to email me!

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Apple Crumb Cupcakes by Airy Fairy Cupcakes

Lemon Cupcakes w/ Lemon Kissed Buttercream by The Cupcakery

Guava Surprise Cupcakes by Couture Cupcakes

Rum Punch Cupcakes by A Whisk & A Spoon

Chocolate, Rum and Mango Cupcakes by CinnLove

Vanilla Bean Cupcakes w/ White Chocolate or Rosewater Frosting
by Artist In The Kitchen

Strawberry Cupcakes by Abby Sweets

::drum roll please::

(It’s always more suspenseful after the cut right?)

To be honest I just really liked the picture of her drinking her cupcake! I believe we eat with our eyes and I definitely want to make this cupcake after seeing the picture. Its so fab! Congrats So Sinful Its Sweet! You are the Cupcake of the Week!

Black Russian Cupcakes by So Sinful Its Sweet

Makes 24 Cupcakes

1 ½ cups of cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 large envelope chocolate pudding
½ teaspoon salt
1 ½ sticks unsalted butter
1 ¼ cups sugar
1 teaspoon vanilla
½ cup milk
½ cup vodka
¼ cup sour cream
6 large egg whites

Preheat oven to 325ºF Sift together flour, baking powder, baking soda, chocolate pudding, and salt; set aside. In a small bowl mix together milk, vodka, and vanilla. In an electric mixer fitted with a paddle attachment beat butter and 2 cups of sugar till pale in color; about 3-4 minutes. Scrape down sides and add vanilla and sour cream and mix on low. Add flour mixture in 3 parts alternating with liquid mixture beat until just combined. In a separate bowl fitted with a whisk attachment beat egg whites on low till foamy then gradually add 1/4 cup sugar. Beat on high speed until stiff high peaks form; about 4 minutes. Fold egg whites into mixture. Bake approximatley15 minutes or until skewer comes out clean.

Candy Coating

¼ cup Sherry
1 stick of butter
1 cup of sugar

Mix all ingredients together in a sauce pan. Bring to a boil for approximately 2 minutes. Or just long enough for the sugar crystals to dissolve. Using a soft pastry brush, glaze the tops of cup cupcakes.

Frosting

1lb powdered sugar
½ cup Crisco
1 stick unsalted butter
¼ teaspoon salt
2 tablespoons & 1 teaspoon meringue powder
1 tablespoon Crème Bouquet
4-5 drops of pepper mint extract (for subtle flavor)
¼ cup of Baileys

In a mixing bowl using the paddle attachment add all ingredients together. Start mixing very slowly and then work your way up to high. Beat for about 4-5 minutes giving the meringue powder a chance to fluff up. Add more Bailey’s as necessary for consistency. Frost cupcake and top with a maraschino cherry… Or my mom has these cherry’s that she got from my grandpa’s house. And they have been soaking in some sort of liquor & look absolutely yummy! But, I knew there was no way that I could talk her out of them… maybe next time.