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The Chocolate Martini cupcake is filled with bittersweet chocolate ganache and topped with Godiva liqueur buttercream.
What could be better than a buttery cupcake? Or a fudgy brownie? Or the addictive flaky crust of a perfectly baked pie?
How about some lemon anise pound cake soaked in whiskey and topped with boozy buttercream?
At the Oakland-based Bump City Bakery, the sweets are spiked. Inspired by classic cocktails, owner Emily Floyd mixes local organic ingredients (Spring Hill butter from Petaluma, free-range eggs from Santa Cruz) with grade-A alcohol often sourced from the Bay Area, like St. George gin.
Let?s get down to the somewhat tipsy business of the menu: Up first are the adorably sized pies (she serves them in mason jars and shot glasses). The velvety Toasted Hazelnut pie is covered with a coffee-cognac whipped cream.
In the cupcake category, the White Russian is a must-devour--the decadent pound cake is drenched with vodka and Kahlúa. The Adult Brownie is filled with scotch-spiked raisins and walnuts. And the Drunken Date cookies are loaded with bourbon-soaked cherries, dates, pecans, almonds and chocolate chips. For the teetotalers out there, Bump City?s jam bars are sans liquor.
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