Mixologist Simon Ho is at it again! He wowed us with this boozy dessert that's super easy to make. This special little number will make a great addition to your next dinner party. Enjoy!
BOURBON INFUSED CUPCAKES
1 package chocolate cake mix 1 cup Bourbon
Assemble the cake according to the package directions EXCEPT substitute one cup worth of the water that's called for with bourbon. Pour batter into cupcake tins and bake according to package instructions. (Simon used a cake mix that called for water, oil and eggs.) DRUNKEN RASPBERRIES
1 cup fresh raspberries 1.5 oz Chambord
Put raspberries into a glass bowl and pour in Chambord. Use a fork to mash the raspberries slightly. You should end up with a chunky jam consistency.
SPIKED WHIPPED CREAM
2 cups 35% whipping cream 4 oz Bourbon
Pour cream into large glass bowl and chill in fridge for 15 minutes. Remove and start blending with hand mixer (whipping attachment). Slowly add bourbon as cream starts to thicken. Stop whipping once soft peaks are formed.
Add drunken raspberries to individual size dessert bowl. Nestle one bourbon infused cupcake on top. Finish with dollops of spiked whipped cream. Dig in and enjoy!