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06.19.10 by  

Kahlua Cakes on the Cob

Now that the grill has unveiled herself to summer in all of her stainless-steel glory, we want her as sweet and delicious as Katy Perry in the “California Gurls” vid. Think: cake, icing, candy, kebabs. Oh, and liquor.

Food on a stick is probably the best thing since (and before) sliced bread. But even though everything tastes better when singed over fire, dessert included, we’re no longer cavemen. We’ve evolved our passion for flamed food by adding a touch of Kahlua — trés Darwinistic — to create portable, delicious, booze-drenched treats.

Anything's masculine with grill marks.

Kahlua Cakes on the Cob

For the Cake:

  • 1 package plain devil’s food cake mix
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 cup Kahlua
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  1. Preheat oven to 350 degrees. Grease 2 or 3 mini-cupcake cake pans and dust with flour.
  2. Blend cake mix, cocoa, Kahlua, buttermilk, oil and eggs in a large mixing bowl with an electric blender on low for 30 seconds. Scrape sides of the bowl to incorporate all batter then increase mixing speed to medium for 2 more minutes.
  3. Spoon batter into the cupcake tins. Each section should be about halfway filled.
  4. Bake for about 30 minutes, until they spring back when you push them in with your finger. Place on drying rack to cool.

For the Icing:

  • 2/3 cup unsweetened cocoa powder
  • 6 tablespoons boiling water
  • 2 tablespoons Kahlua
  • 8 tablespoons (1 stick) butter, softened
  • 4 cups confectioners sugar, sifted
  • 1/4 teaspoon ground cinnamon
  1. Put cocoa powder, boiling water and Kahlua in a large mixing bowl to start the frosting. Stir into a mass, add butter and blend with an electric mixer at low speed for 30 seconds.
  2. Add sugar and cinnamon and blend with electric mixer at low speed for 1 minute.
  3. Blend 2 minutes more on medium. Do not frost your cakes … yet.

Now, the cakes must be skewered alongside their ladies-in-waiting: drunken strawberries!

For the Kebabs:

  • Large strawberries, de-stemmed
  • Champagne
  • Granulated sugar
  1. Soak strawberries in a bowl of champagne for 5 minutes; take out before they get soggy.
  2. Roll strawberries in sugar. This will allow a nice sugary crust to form when they cook.
  3. Alternate skewering strawberries and cupcakes. Make sure they are secure. Do not frost.
  4. Fire up the grill on low.
  5. Grill for about 2 minutes on each side (until you notice grill marks on your cupcakes).
  6. Slather kebabs with Kahlua icing (like you would butter on a corncob).
  7. Enjoy ad nauseam.

To funkify your kebabs, sprinkle choc chips or rainbow jimmies on top of the icing. Try the kebab idea with muffins and fruit—top with honey or yogurt.

Try using tiny martini skewers to make mini-sized desert kebabs and prop up in a martini glass filled with frosting.