I think after last week, we can all agree that whether you’re in the Republican or Democrat party, we all support a cocktail party! Tyler and I held a bubbles&butter party at The Studio at Chelsea Commons, hosted by Tianna of Yours Truly Portraiture, last weekend. With the holidays season upon us, we wanted to highlight some amazing festive flavors. Think cranberry, spiced orange, rosemary and don’t you dare forget chocolate! 

We began the evening with an Orange Cranberry Mule. Light, refreshing, sweet and tart all in one pretty little copper cup! This cocktail is perfect to make for a festive gathering or Friends-giving!

We paired this beverage with an Orange Cranberry Cupcake. The recipe can be found in the Sprinkles Baking Book. If you’re curious about cakes but don’t know where to start, or if you want to try some new recipes- this book is worth every penny! The recipes are delightful and easy to follow. I’ve baked 5 different recipes from the book so far and each treat is a winner! This cupcake was frosted using a Wilton 1M tip. Always one of my go-to’s, you can achieve so many beautiful designs with this tip. We kept it simple with a fluffy ruffle of buttercream and topped with a sugared cranberry.

We’re excited to share the other two creations, but for now, enjoy this little treat for your eyes! (Recipes are below photos!)

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photography: Tianna Yentzer

Cranberry Orange Cupcake & Cranberry Orange Mule
 
Ingredients
  • -1.5 C plus 1 Tbsp all purpose flour
  • -1 tsp baking powder
  • -1/4 tsp baking soda
  • -1/4 tsp fine sea salt
  • -2 Tbsp fresh orange zest
  • -1/2 tsp pure vanilla extract
  • -1/2 C (1 stick) of butter at room temp
  • -2/3 C milk
  • -1 C sugar
  • -1 large egg
  • -2 large egg whites
  • -1 C fresh or frozen cranberries
Buttercream
  • -1/2 C (1 stick) of butter at room temp
  • -2-3 C confectioners' sugar
  • -1 Tbsp orange zest
  • -1/2 tsp pure vanilla extract
  • -1/2 & ½ or heavy whipping cream to thin
Instructions
  1. Preheat the oven to 325 and line a cupcake pan with liners.
  2. In a medium bowl, whisk together the 1.5C flour, baking powder, baking soda and salt
  3. Place butter in the bowl of a stand mixer and on medium until fluffy.
  4. Add in sugar, vanilla, orange zest and egg and beat until creamy.
  5. Alternate between adding the dry ingredients and the milk until completely mixed.
  6. In a separate bowl, dust cranberries in the 1 Tbsp of flour and fold into the dough.
  7. Pour batter into the lined cupcake pan until ⅔ full.
  8. Bake for 17-19 min until cupcakes pass the toothpick test (insert toothpick into the middle of the cupcake and pull out, once the toothpick comes out of the cupcake clean, they're ready to come out of the oven)
  9. Allow to cool completely before frosting.
Cranberry Orange Mule:
  1. -1½ ounces Cranberry Infused Vodka (I use Tito's, it tends to infuse easily….recipe to follow)
  2. -1/2 ounce Spiced Orange simple syrup (recipe to follow)
  3. -Top with Ginger Beer
  4. -Stir
  5. -Best served in Copper Moscow Mule mug over ice
  6. -Garnish with cranberries and orange slice