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Happy Hour Martini Cupcakes

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  • Hands-On Time:1 Hour 45 Minutes
  • Total Time: 2 Hours 20 Minutes
  • Servings: 18 Servings
  • Rating:


Baking Instructions

  1. Preheat oven to 350° F. Pour ¼ cup Kosher salt into each cup of twelve jumbo muffin cups. Press a foil liner into a martini glass, folding over the excess foil and make foil smooth. Transfer the cone shaped liner into the salted muffin cup for support. Continue with the remaining liners.
  2. Prepare the cake mix according to package directions. Divide the batter evenly between the prepared cupcake liners. Bake until golden and a toothpick inserted in center comes out clean, 15 to 18 minutes. Transfer to a wire rack and cool completely.
  3. Cut the red spice drops into twenty ⅛" strips for the pimentos. Trim the flat ends of the green spice drops and press trimmed ends together to secure. Use a toothpick or paring knife to make a small hole in one round end of spice drop assembly. Insert the red spice drop piece into the hole as the pimento in the olive. Cut six of the thin pretzel sticks in half. Insert the cut end of pretzel on one side of twelve of the “olives”, insert the whole pretzel stick on the other side as the toothpick. Repeat with the remaining candies and pretzels (the extra olives are for the platter).
  4. When cupcakes are cool place in the martini glasses.
  5. Microwave the vanilla frosting in a 2 cup measuring cup, stirring frequently, until it is the texture of lightly whipped cream, 25 to 35 seconds. Pour some of the vanilla frosting on top of the cupcakes to just cover the top. Sprinkle the tops of the cupcakes with the sprinkles and the edible glitter.
  6. Arrange the cupcake martinis on a serving platter and insert the olive on the pretzel stick at an angle. Place the remaining candy olives in a small bowl in serving tray.

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Toasted Almonds

Toasted Almonds

If you don’t have toasted almonds, buy a package of slivered almonds and spread them out on a cookie tray. Toast in a 300®F oven for 5-7 minutes until golden brown.



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