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Salty Pink Poodle cake with Gin and Cranberry

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The Salty Pink Poodle is a variaton of the Salty Dog cocktail.  We complement the grapefruit with cranberry.  Warning - this cocktail does use a bit more salt than your average cupcake . . . so it's a bit of a surprise when first tasting.

Recipe supplied by Terry Treske

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Key Alcohol Flavors:
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 What is the difference?

Hi-Proof Ingredients:

Makes 6-12 individual servings 1 Family size package (13.7 oz) of Vanilla Hi-Proof Baking Mix; 3 oz dry gin; 3 oz cranberry juice; 2 oz grapefruit juice, 1/2 tsp salt.  Optional red food coloring.

For Two Under the Influence use 1 vanilla TUI package, 1 TBSP dry gin, 2 oz cranberry; 1 oz grapefruit and a smidge of salt.

 

Hi-Proof Directions:

Preheat oven to 325 degrees. Combine Vanilla Hi-Proof Baking Mix in a bowl with all the other ingredients. Mix until lighter in color and thick (at least 4 minutes). Pour batter into molds. Bake for 35-40 minutes or until top sponges back.  Bake for 20-25 minutes for shot molds Remove from oven and optionally spray with cranberry juice or cranberry extract.

Lo-Proof Ingredients:

Makes 6-12 individual servings; 1 9 oz package of white cake mix 2 eggs 2 TBSP oil; 1/2 package of 3.5 oz of instant vanilla pudding; 1 oz dry gin, 2 oz cranberry juice, 1 oz grapefruit juice, 1/2 tsp salt.

 

Lo-Proof Directions:

Preheat oven to 350 degrees. Beat eggs with a blender. Add all other ingredients and mix for 4-5 minutes. Spray molds with non-stick oil or line with baking cups. Bake for 24-27 minutes until top sponges back.

Presentation

FROSTING:  Combine 1 C powdered sugar with 1 TBSP dry gin and 1 TBSP cranberry.  Add more or less liquid to get desired consistency.

For TUI - a simple glaze is easiest.  Combine 1/4 C powdered sugar with 2 tsp (up to 1 tbsp) dry gin and drizzle on cake.

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