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1
Preheat the oven to 350 degrees F. Line a regular cupcake or muffin pan with 12 cupcake liners.
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2
Sift the flour, baking powder, salt, 1/4 teaspoon black pepper and cayenne pepper into a medium bowl.
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3
Set the bowl aside.
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4
In a small bowl, combine the tomato juice, 1/4 cup vodka, lemon juice, hot sauce and Worcestershire sauce.
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5
Set the bowl aside.
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6
In the bowl of an electric stand mixer with a paddle attachment, cream the butter with the granulated sugar and horseradish sauce, about 5 minutes.
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7
Scrape down the sides of the bowl, and then add 1 egg at a time, scraping down the sides of the bowl after each addition.
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8
Turn the mixer to the lowest speed and add the flour and tomato juice mixtures, alternating between the two, beginning and ending with the flour.
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9
Mix until just combined.
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10
Scrape down the sides and mix for 30 seconds.
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11
Fill the cupcake liners three-quarters full with batter and bake until baked through, 15 to 18 minutes.
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12
In a small bowl, combine the remaining 2 tablespoons vodka and remaining 1/4 teaspoon black pepper.
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13
Use a pastry brush to brush the vodka mixture over the warm cupcakes.
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14
Cool the cupcakes completely, about 30 minutes.
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15
Put the Cayenne Pepper Buttercream into a pastry bag and cut 1/2-inch off the tip.
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16
Frost the cupcakes once they are completely cool.
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17
Top with your favorite sprinkles or decoration.
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18
Sift the powdered sugar into a medium bowl.
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19
In the bowl of an electric stand mixer with a paddle attachment, cream the butter and celery salt together, about 1 minute.
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20
Then add the powdered sugar and milk, alternating between the two.
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21
Beat until combined.
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22
Scrape the sides of the bowl.
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23
Add the lemon juice, vanilla and cayenne pepper.
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24
Mix until combined.
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25
Then beat the mixture on high until light and fluffy, 5 to 6 minutes.
