Although cupcakes have been hugely popular now for several years, Sin City Cupcakes in Las Vegas have managed to come up with a truly unique concept – an extensive range of alcoholic cupcakes based on over 40 popular cocktails, such as Margarita Madness (Margarita) and Exotic Sunrise (Tequila Sunrise).
The brain-child of co-owners Danielle Michelle and Lisa Sutton, the idea of creating extra special cupcakes with infusions of alcohol came from a love of baking and a potential gap in the market. The girls realised that Las Vegas was the perfect place for such a venture, as visitors come from all over the world to celebrate and indulge.
As the business has grown, so has their clientele; many orders are for large corporate functions, as well as individual orders, and many special occasions making up the team's regular business. The company can also boast celebrity customers (including Mrs World Diane Denigris, Adrienne Maloof from The Real Housewives of Beverley Hills
and singer Chris Brown). So far their largest order has been for 1,000 cupcakes for a celebrity's after-Grammy party. Bachelor/bachelorette parties are also a great market for alcoholic cupcakes. Lisa tells us, "Our most bizarre custom orders usually come from our bachelorette clients. Certain naughty shapes, designs or decorations are some fun requests that we receive, and it keeps our work fun."
The cherry on this cake, (so to speak) is the addition of the Sin City Truck, built by Mercedez Benz and customised by Campas Performance Engineering. The interior is licensed by the Nevada Health Department, and features diamond plate flooring and stainless steel commercial equipment. "The truck is fantastic because it allows us to be part of large-scale events such as Las Vegas FoodieFest, and our customers love renting out the truck for their corporate parties, wedding receptions and other special events," says Lisa.
Sin City have been kind enough to let us share the following recipe with readers. This recipe is for Kiwi and Champagne cupcakes with Melon Vodka Frosting, and will make about 24 cupcakes, so you can adjust the quantities accordingly.
460g plain flour
3 tsp baking powder
1 tsp salt
150g unsalted butter (room temperature)
345g caster sugar
170g champagne (or sparkling wine)
6 egg whites
1. Preheat the oven to 180C/Gas Mark 4. Line your cupcakes trays with cases.
2. Cream the butter and sugar together in a bowl.
3. In another bowl mix the flour, baking powder and salt.
4. In a third bowl, beat the egg whites until they form stiff glossy peaks which hold their shape.
5. Alternate adding champagne and the dry ingredients into the sugar/butter mixture. If this batter looks too thick, add a little more champagne.
6. Gently fold in the egg whites in three stages.
7. Spoon into cupcake wrappers and bake for 20-22 minutes. Cool on a wire rack.
Kiwi Champagne Filling
1 tbsp gelatin powder
2 tbsp powdered milk
5 chopped kiwis
470ml whipped cream
1. Mix the gelatin and milk powder in a cup.
2. Add water 1 tsp at a time up to 60ml.
3. Whisk until it becomes thick.
4. Transfer to a mixing bowl and add the chopped kiwi and champagne.
5. Fold in the whipped cream.
Melon Vodka Frosting
450g cream cheese
345g icing sugar
60g powdered milk
3 tsp melon flavoured vodka
pink food colouring (optional)
1. Mix the cream cheese with the dry ingredients.
2. Add the melon vodka and food colouring if using, and mix together.
When the cupcakes have cooled down, use a tube (approx 4-5 cm diameter) to remove the "core" of each cupcake (maybe set these aside to make some cake-pops?). Spoon the kiwi filling into the hole. Use piping bag and your choice of nozzle to top your cupcakes with the melon vodka frosting. Garnish with half slices of kiwi.
Big thanks to Sin City Cupcakes
for the recipes and images here!