Our top pick for Saturday Oct. 6 is a truly scrumptious tribute to one of our favorite Retro treats. Willy Wonka would appreciate the World of Pure Imagination that is the Sugar Dolls‘ annual Day of the Cupcake celebration. The confectionary-inspired festivities begin at Sacred Heart Tattoo ( Little Five Points location) from noon to 7 p.m. with $50 cupcake tattoos, sugar skull decorating & contest, free cupcakes, games and live performances. Then at 7 p.m., the fun moves to The Five Spot where a $15 cover ($10 with cupcake tattoo) gets you $5 Lucid Absinthe, free masks for early arrivals and music by bands Christ, Lord, Toy Devils and Till Someone Loses an Eye featuring Aileen Loy, as well as special guests The Thimblerig Circus, The Chameleon Queen, Clay Crockerof Prentice Suspensions and aerial performances by: Lori VanVoorhis, Mara Chanin, Aileen Loy and Alexis Gorsuch. And of course, the Cupcake Eating Contest will be back as well! There’s also an art auction, and eccentric garb is encouraged but not required! The entire day and evening supports Aid Atlanta. Still don’t get what it’s all about. Read more about The Sugar Dolls and last year’s Day of the Cupcake here.
In the mood to eat cupcakes and drink absinthe, now?! To get in the holiday spirit ahead of time, here’s a special adult cupcake recipe from The Sugar Dolls to tantalize your tastebuds…
The Sugar Dolls
“The Little Death”
Cupcake recipe with “Lucid Absinthe’ “
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Cocoa or DARK Cocoa ( depending on how much of a bite you want)
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Heat oven to 350°F
Put liners into your cupcakes pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin) You may want to use a piping bag to put your batter into you liners, fill liners half way.
Bake 30 to 35 minutes
- 12 ounces chocolate, chopped into small pieces
- 1 cup heavy cream
- optional 1/4 cup Lucid Absinthe’
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil then slowly add your chocolate while maintaining a stir once melted take off heat and add in your absinthe, let cool. While that cools you will need to hollow out the center of your cupcakes, then slowly pour the ganache into the center of each cake.
Now to frost!
Lucid Mocha Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups confectioners sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 1 teaspoons vanilla extract or 1/2 teaspoon almond extract
- 2 tablespoons milk or heavy cream
- 2 tablespoons dark fresh brewed coffee
- 1/4 cup Lucid Absinthe’
Cream butter for a few minutes in a mixer, Sift confectioners sugar and cocoa into the mixing bowl once incorporated add remaining ingredients. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional Absinthe if your feeling frisky or dark coffee if you need more bite and kick. Either way Whip the mess out of that frosting give it the good beating you want it to give you. Frost cupcakes. If you would like a garnish for your cupcakes, make another batch of ganche and once cool, drizzle it a top your tasty treats with a chocolate covered espresso bean or two.