Preheat the oven to 350 degrees F. Line a regular cupcake or muffin pan
with 12 cupcake liners.
Sift the flour, baking powder, salt, 1/4 teaspoon black pepper and cayenne pepper
into a medium bowl. Set the bowl aside. In a small bowl, combine the tomato juice, 1/4 cup vodka, lemon juice
, hot sauce and Worcestershire sauce. Set the bowl aside. 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. 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. 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. Mix until just combined. Scrape down the sides and mix for 30 seconds.
Fill the cupcake liners three-quarters full with batter
and bake until baked through, 15 to 18 minutes.
In a small bowl, combine the remaining 2 tablespoons vodka and remaining 1/4 teaspoon black pepper. Use a pastry brush
to brush the vodka
mixture over the warm cupcakes. Cool the cupcakes completely, about 30 minutes.
Put the Cayenne Pepper Buttercream
into a pastry bag
and cut 1/2-inch off the tip. Frost the cupcakes once they are completely cool. Top with your favorite sprinkles or decoration.