Cooking with alcohol was on the brain over the holiday weekend. The Bananas Foster pancakes were the first thing. These cupcakes were the second. Last year I had seen a book called Booze Cakes when I was out and about. Naturally I had to see if the library had that. They did. I love the Arapahoe library. I do.
I looked in my cabinet, still had some Ketel 1 Oranje. How fortuitous. This recipe was meant to be.
The recipe indicated it would make 12 cupcakes. I ended up getting about 40 mini cupcakes and 6 regular size cupcakes. Perfect for my sister to take in to her co-workers.
What You Need
3/4 cup unsalted butter
2 teaspoons orange zest (I zested 2 oranges - no measuring spoon for me)
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup orange juice
1/2 cup orange vodka
1 cup sweetened flaked coconut
6 tablespoons butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
3 tablespoons orange juice (used the juice of the two previously zested oranges)
1/2 cup heavy cream
3 tablespoons orange vodka
food color, if you would like to tint the frosting
Flaked coconut and orange sprinkles
Jenni's Frosting Feedback: I made the frosting according to the instructions in the recipe and thought it was too thin. I guess I was envisioning a buttercream that I could pipe, but I don't think that's how it was designed. I ended up adding another cup (maybe 2) of powdered sugar to the frosting to get it a little fuller. I would frost the mini cupcake then hold it upside down over the bowl for the excess to drip off. It has a delicious flavor and I have extra frosting left over for another orange vodka buttercream adventure. Pondering....pondering.
What You Do
Preheat oven to 350. Line cupcake pan with liners. Lightly spray the inside with cooking spray.
Beat eggs until foamy. In a mixing bowl, cream butter, mix in sugar and zest. Beat in the eggs.
In another bowl combine flour, baking powder, baking soda and salt. In another bowl whist together orange juice and vodka. Add flour and vodka mixtures to the egg/sugar mixture in three alternating additions. Fold in coconut. Pour batter into muffin tins (use a spoon for the mini cakes).
Bake mini-cakes for 10 minutes. Bake full size cupcakes for 21 minutes.
For the icing: In a mixing bowl cream butter and sugar 3-5 minutes until light and fluffy. Mix in vanilla, orange juice, and cream. Fold in vodka. Feel free to modify the recipe or maybe use your favorite butter cream recipe with a hint of orange if you'd like it to be more sturdy (based on my amateur experience).
Garnish frosted cupcakes with coconut and/or orange sprinkles. Listen to your friends heap compliments on you.
Recipe Source: Booze Cakes