Tarantella Bloody Mary Cupcakes

Ingredients

2 cups self-raising flour

2 tsp baking powder

½ tsp salt

¼ tsp ground black pepper

¼ tsp cayenne pepper

1x400g tin Tarantella chopped tomatoes

50ml vodka

2 tbsp lemon juice

2 tsp Tabasco

2 tsp Worcestershire sauce

8 ounces unsalted butter, softened

1 ¼ cups granulated sugar

1 tbsp horseradish sauce

2 eggs

1 egg yolk

½ tsp Old Bay seasoning

Cayenne Pepper Buttercream

3 2/3 cups powdered sugar

8 ounces unsalted butter, softened

1 tsp celery salt

2 tbsp milk and 2 tsp milk

2 tsp lemon juice

2 tsp vanilla extract

1 tsp cayenne pepper

Cupcakes

1. Preheat the oven to 180ºC/350ºF and line a cupcake tin with 12 cupcake liners.

2. Put the tomatoes into a liquidiser and blitz until completely liquid.

3. Sift the flour, baking powder, salt, black pepper, cayenne pepper into a medium bowl and set aside.

4. In a small bowl, combine the tomato juice, 50ml vodka, lemon juice, Tabasco and Worcestershire sauce.

5. Cream the butter with the sugar and horseradish sauce, and then add 1 egg at a time to the bowl.

6. Add the flour and tomato juice mixtures to the butter/sugar/egg mix, alternating between flour and tomato juice; beginning and ending with the flour. Mix until just combined.

7. Fill the cupcake liners ¾ full with the batter and bake for 15-18 minutes until baked through.

8. Combine 2 tbsp vodka and 1 tsp Old Bay seasoning; using a pastry brush, brush the vodka mixture over the warm cupcakes.

Cayenne Pepper Buttercream

1. Sift the powdered sugar.

2. Cream the butter and celery salt together in a separate bowl.

3. Add the powdered sugar and milk to the butter mixture alternating between the two, and beat until combined.

4. Add the lemon juice, vanilla and cayenne pepper, mixing until combined.

5. Beat the mixture until light and fluffy.

Once the cupcakes have cooled completely, frost them with the Cayenne Pepper Buttercream and top with sprinkles or other decoration.