Simple Cheeky Vanilla & Toffee Vodka Cupcakes

The more I bake, the more I love it. I'm getting a little more confident with each cake I make, and am even looking for more unusual recipes to try out.

It was my housemate's birthday last week, and I wanted to whip up a quick treat with a twist. She loves a cheeky drink...and so what better cake to make, than an adult cupcake, with alcohol?

I scoured the internet for inspiration (hello Pinterest) to see how I could incorporate alcohol into a recipe without making it complicated...but I couldn't find many ideas which would give me maximum results with minimal effort. I decided, then, that I would just cross my fingers, and try my best.

So, here is my super easy vanilla cupcake recipe with delicious toffee vodka icing!

You will need:

• 3 eggs
• self-raising flour
• caster sugar
• butter
• icing sugar
• vanilla extract
• toffee vodka (or any flavoured vodka you fancy!)

1. Preheat your oven to 180°c
2. Weigh your eggs (in the shells!) and make a note of their weight
3. Measure out the same weight as the eggs in flour, sugar and butter, pop into a bowl and mix
4. Break in the eggs, and mix until the batter is smooth
5. Add one teaspoon of vanilla extract (or more or less, depending on what you fancy!) and mix again until blended thoroughly
6. Spoon into cupcake cases evenly
7. Bake in the oven for around 20 minutes, or until brown and firm
8. Meanwhile, blend 140g soft butter and 280g icing sugar
9. Add 1 tbsp vodka, and mix thoroughly
10. Add as much vodka as you wish, until the icing is a good, stiff but soft consistency (and to your taste!)
11. Once the cakes are cool, swirl / spoon the icing on top and decorate as you wish (I left mine simple)
12. Indulge!

This is such a flexible recipe and you really can adapt it however you like - perhaps try lime vodka, or even another type of alcohol! When I next make these, I want to top it with tiny toffee pieces.

Let me know if you bake this - I'd love to know what you think!

And remember, test the icing before you use it...but try to leave enough for the cakes (it's pretty darn tasty!)