Would you like to eat your Cosmopolitan? As loony as it sounds, chocolatier and now cupcake-maker Dipika Sarin has figured out a way to serve your cocktail via cupcakes. “I learnt how to make them when I was interning at a patisserie in San Francisco last year,” mentions Sarin. “They agreed to take me on only if I figured out a way to make alcohol-flavoured icing. So I had a kitchen to myself where I could experiment and come up with new flavours.”
While Sarin doesn’t mind whipping up some turmeric or thyme frosting if it suits your fancy, engineering alcohol cupcakes are her personal favourite.
With varieties like Pina Colada and Cosmopolitan for the cocktail flavours, and straighter shots like whisky, tequila and rum, she literally has to mix a cocktail before she turns it into icing. “Of course, the mix for the cupcake is slightly different than if you were to drink it. In fact, it’s way more potent because I have to concentrate the alcohol and deduct the ice, water and any other ingredients that may dilute the flavour,” she grins.
Expectantly, she warns that eating three or four of her innocent-looking creations might give you a bit of a buzz: “Flavours like champagne or Cosmopolitan are mild since the alcohol itself is rather delicate. But with a tequila cupcake, you’ll definitely taste the full flavour and spirit of the tequila.”
While kids are gung-ho over bigger cupcakes, adults prefer the mini variety. Any preferred flavours? She responds, “Apart from mini whisky cupcakes that do well for parties, people like coffee-based liqueurs. So Kahlua and Baileys cupcakes are very popular.”