Recipe: The Audrey II

Inspired by: Little Shop of Horrors

Dark Chocolate Bourbon and Elderflower cupcakes filled with a Raspberry Bourbon Elderflower cream and topped with a Bourbon Elderflower Buttercream frosting.

"Look out! Here comes Audrey II - LOOK OUT!"

Ingredients

Raspberry Bourbon Elderflower Cream Filling

• 1 (16oz) package of raspberries frozen

• 1 and 1/2 cups confectioners sugar

• 4 teaspoons of cornstarch

• 2 tablespoons St-Germain elderflower liqueur (or more depending upon taste)

• 2 tablespoons bourbon of choice (or more depending upon taste)

• 1/2 cup of heavy or whipping cream

• 1 tablespoon granulated sugar 

• 1 teaspoon vanilla 

Directions

Part A: Raspberry Compote

• 1 (16oz) package of raspberries frozen

• 1 and 1/2 cups confectioners sugar

• 4 teaspoons of cornstarch

• 2 tablespoons St-Germain elderflower liqueur (or more depending upon taste)

• 2 tablespoons bourbon of choice (or more depending upon taste)

1. Mix raspberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil.

2. Cook raspberry mixture on medium heat, stirring constantly, until sauce is heated through and thickened. (NOTE: raspberries should break down, but a few chunks will remain. Does not need to be a completely smooth mixture.) 

3. Remove from heat. Slowly stir in elderflower liqueur and bourbon. 

4. Store in refrigerator to chill.  

Part B: Whipped Cream

• 1/2 cup of heavy or whipping cream

• 1 tablespoon granulated sugar 

• 1 teaspoon vanilla 

1. Using electric mixer, beat whipping cream at medium to high speed. 

2. Still mixing at high speed, slowly add sugar, until light and fluffy / soft peaks form.  

3. Remove mixing bowl from mixer and add vanilla extract to the whipped cream with fork or rubber spatula until just combined.

4. Store in refrigerator to chill. 

Ingredients

Dark Chocolate “FEED ME” Cupcakes

Yield: approximately 3 dozen cupcakes

• 3 and 1/2 cups all-purpose flour

• 1 and 1/2 cup Hershey's Special Dark unsweetened cocoa powder

• 3 cups granulated sugar

• 4 teaspoons baking soda

• 2 teaspoons baking powder

• 2 teaspoons salt

• 1 teaspoon espresso powder

• 1 cup vegetable oil

• 4 large eggs, at room temperature

• 1 cup plain greek yogurt

• 1 cup buttermilk, at room temperature

• 2 teaspoons pure vanilla extract

• 2 tablespoons St-Germain elderflower liqueur

• 2 tablespoons bourbon of choice

• 2/3 cup hot water

Directions

Part C: Dry Ingredients

• 3 and 1/2 cups all-purpose flour

• 1 and 1/2 cups Hershey's Special Dark unsweetened cocoa powder

• 3 cups granulated sugar

• 4 teaspoons baking soda

• 2 teaspoons baking powder

• 2 teaspoons salt

• 1 teaspoon espresso powder

1. Whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl.

2. Set aside. 

Part D: Wet Ingredients

• 1 cup vegetable oil

• 4 large eggs, at room temperature

• 1 cup plain greek yogurt

• 1 cup buttermilk, at room temperature

• 2 teaspoons pure vanilla extract

• 2 tablespoons St-Germain elderflower liqueur

• 2 tablespoons bourbon of choice

• 2/3 cup hot water

1. Using a handheld or stand mixer fitted with a whisk attachment mix the oil, eggs, greek yogurt, buttermilk, and vanilla together until combined. 

2. Slowly add Dry Ingredients in 1/2 cup increments at low to medium speed into the Wet Ingredients bowl.

3. Add the elderflower liqueur, bourbon, and the hot water and mix at low speed until the batter is completely combined.

4. Set batter aside.

Part E : Getting Ready to Bake

1. Preheat oven to 350 degrees. Line cupcake pan with liners. 

2. Using a 1-inch cookie scoop, distribute the two different batters into cupcake pan to about 3/4 of the way full.

3. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.

4. While cupcakes are cooling begin preparing the Bourbon Elderflower Buttercream Frosting. 

Ingredients

Bourbon Elderflower Buttercream Frosting

• 1 cup unsalted butter, softened

• 4 and 1/2 cups confectioners' sugar

• 2 teaspoons vanilla extract

• 2 teaspoons milk

• 3 tablespoons of bourbon of choice (less or more depending upon taste)

• 3 tablespoons of St-Germain elderflower liqueur (less or more depending upon taste)

• Yellow food coloring

• Green food coloring

Directions

Part F: Bourbon Elderflower Buttercream Frosting

1. Using an electric mixer, beat the butter, confectioners sugar, vanilla extract and milk at medium speed until light and fluffy.

2. Mixing at low speed, slowly add bourbon and elderflower liqueur one tablespoon at a time, stopping in between to scrape sides of the bowl and test the taste. Add less or more bourbon and elderflower liqueur depending upon your own personal taste.

3. Slowly add yellow and green food coloring until you achieve desired color of your favorite man-eating plant.

4. Store in refrigerator to chill while you fill the cupcakes with the Raspberry Bourbon Elderflower Cream.

Part G: Filling the Cupcakes

1. Take both the raspberry compote and whipped cream out of the refrigerator. 

2. Add the whipped cream to the raspberry compote and stir with a metal spoon or rubber spatula until fully combined. 

3. Pour raspberry bourbon elderflower cream filling mixture into a disposable plastic pastry bag. (NOTE: Do not use a metal tip. Since there are chunks in this mixture it will block up the tip. When ready to fill the cupcakes you will simply clip the end of the bag with a pair of scissors) 

4. Using a small paring knife, cut a circle in the center of each cupcake about 1/2 an inch wide and 1/2 an inch deep. You should be able to pull the little piece of cake right out.

5. Liberally fill each cupcake with the raspberry bourbon elderflower cream filling.

6. When all cupcakes are filled, replace the cut pieces of cake back on top of the holes. 

7. Store any leftover raspberry bourbon elderflower cream filling in the refrigerator to chill. (NOTE: When ready to serve cupcakes I would suggest leaving a dish of the cream filling out so that guests may add more on top of their cupcakes if they wish.)

Part H: Frosting the Cupcakes and Finishing Touches

• Bourbon Elderflower Buttercream Frosting

• Rainbow sprinkles of choice

• Wilton Red cookie icing

• Wilton White cookie icing

1. Using a butter knife, coat the top of each cupcake with desired amount of frosting.

2. Top with rainbow sprinkles of choice on upper half of the cupcake

3. Use red and white icing to draw Audrey II’s mouth and teeth on lower half of cupcake. (NOTE: I used a toothpick to outline/define the teeth with a little red icing.)

4. Store cupcakes in refrigerator until ready to serve.

5. OH… and whatever they offer you, DON’T FEED THE PLANTS!

Please and Thank You.

Enjoy!