Okay, we’ve taken this whole Bloody Mary thing too far… or have we? This is for the true believers, the go-getters who kneel at the altar of Mary. The frosting alone sends the silly Red Velvet to bed without dinner- and sets the new bar for bar-based-baking. Viva Mary!
Preheat your oven to 350 degrees. Line a muffin pan with 12 cupcake liners. Sift the flour and baking powder into a medium bowl. In a different, smaller bowl, mix the Portland Bloody Mary Mix and the vodka together. In a totally different bowl, blend the butter with the sugar using an electric mixer for about 5 minutes. Scrape down the sides of the bowl, and then add 1 egg at a time, scraping down the sides of the bowl after each one. Turn the mixer to the lowest speed and add the flour and the Portland Bloody Mary Mix/vodka combo, alternating between the two, beginning and ending with the flour. Mix until just barely combined. Scrape down the sides and mix for 30 more seconds. Fill the cupcake liners three-quarters full with batter and bake until a toothpick inserted in the middle comes out clean, 15 to 18 minutes or so.
Cayenne Pepper Buttercream Frosting:
Sift the powdered sugar into a medium bowl. In a larger bowl, cream the butter and celery salt together with your electric mixer, about 1 minute. Then add the powdered sugar and milk, alternating between the two. Beat until combined. Scrape the sides of the bowl. Add the lemon juice, vanilla and cayenne pepper. Mix until combined. Then beat the mixture on high until light and fluffy, 5 to 6 minutes.
Frost the cupcakes when they’re cool. You can also top them with a sprinkling of black pepper or cayenne.