From Our Editors
Alcohol and dessert have been paired for generations—but perhaps not quite like this. Personal chef Carl Shipp Jr. infuses his cupcakes with liquor to create what he calls "edible shots" so that diners can give up the after-dinner tradition of using hollowed-out cake for shot glasses. If you can sip it, he can bake it, as evidenced by cupcakes with names such as Lemon Drop and Strong Island Iced Tea. Kahlua gives carrot cake cupcakes a mocha-flavored kick, while sour apple cupcakes catch a buzz from vodka and sour apple liqueur.