Vodka Amaretto Cupcakes

Cupcakes: 
1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
6 Tbsp. butter, softened
1 egg
1 egg white
1 tsp. vanilla
2 Tbsp. vodka
2 Tbsp. amaretto
1/2 c. milk

Frosting:
1 stick of butter, softened
3 c. powdered sugar
3-4 Tbsp. amaretto

Preheat oven to 350 F.

Line a cupcake pan with paper liners. Set aside.

To make the cupcakes: In a bowl, mix the flour, baking powder, and salt together. Set aside.

In a large bowl, cream the sugar and butter.

Add in the egg and egg white, one at a time. Mix between additions.

Add in the vanilla, vodka, and amaretto. Mix.

Add the flour mixture to the wet mixture in 3 additions, alternating with the milk in 2 additions, and ending with the flour mixture.

Scoop the mixture into the cupcake pan until about 3/4 of the way full.

Bake 17-19 minutes. Check with a toothpick to make sure the insides are baked through.

Remove from pan and cool on a wire rack. Make sure the cupcakes are cooled completely before frosting.

To make the frosting: Beat the butter until creamy.

Add the powdered sugar 1 cup at a time, beating until combined.

Add amaretto 1 tablespoon at a time until the desired consistency.

These cupcakes are amazing, and I will be making them again. Definite crowd pleaser.

Here's a link to the recipe I adapted: www.bakedperfection.com/2011/01/white-russian-cupcakes.htmla

Pasta with Vodka Cream Sauce

Onion, Garlic, and Vodka

1 lb. pasta (I used farfalle)
1 onion, chopped
3 cloves garlic, minced
3 Tbsp. butter, divided
2 Tbsp. olive oil
1 c. vodka
16 oz. tomato sauce
thyme, basil, coriander to taste (I used a bit more thyme than the other two)
1 c. heavy cream
large pinch of red pepper flakes
1/2 tsp. salt
lots of cracked black pepper
Parmesan, shredded

Sauce with the cream just added

Cook the pasta according to package directions.

While your pasta is cooking, saute the onion in 2 Tbsp. of the butter and olive oil in a saucepan over medium heat. After about 3 minutes, add the garlic and saute for another 2 minutes, stirring occasionally. Add the vodka (be very careful if you use a gas stove). Cook for 2-3 minutes. Add the tomato sauce and spices. Taste to see if you want to add a bit more of the spices. Stir and reduce the heat to low. I let this cook on low about 5-6 minutes, just so the flavors can percolate.

Pour in the heavy cream, stir, then turn the heat to the lowest setting. Sprinkle in the red pepper flakes, salt, and pepper. Then stir in the 1 remaining Tbsp. of butter. When it has melted, add the cooked (and drained) pasta to the sauce. Make sure all of it is coated. Add the parmesan to each dished up serving.

Sauce with the pasta added

Here is a link to the recipe I adapted: http://www.foodnetwork.com/recipes/ree-drummond/penne-alla-vodka-recipe/index.html. Can't go wrong with The Pioneer Woman!

*Note: Adding cooked zucchini to this might taste really good. I think I will try that next time!