One-Bowl Boozy Blood Orange CupcakesEdit Post
Contributed by on Jan 09, 2019
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DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, CaliGirlCooking offers a boozy dessert recipe.
One-Bowl Boozy Blood Orange Cupcakes
These cupcakes are incredibly moist with a big hit of citrus and a perfectly pink cream cheese frosting - the perfect treat for a special someone!
Servings: 18 cupcakes
Calories: 305 kcal
Author: CaliGirl Cooking
For the cupcakes:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain yogurt
- 1/4 cup olive oil
- Zest of 2 small blood oranges (about 2 teaspoons)
- 1/4 cup fresh blood orange juice (should be about 2 small blood oranges)
- 1/4 cup orange liqueur (I used Grand Marnier)
For the frosting*:
- 16 ounces cream cheese, at room temperature
- 1/4 cup (1 stick) unsalted butter, at room temperature
- Zest of 1 small blood orange
- Juice of 1 small blood orange
- 2 teaspoons orange liqueur (again, I used Grand Marnier)
- 1 1/2 cups powdered sugar, sifted
- Few drops of red food coloring, until desired color of frosting has been reached
- White sanding sugar, for topping
Preheat oven to 350 degrees Fahrenheit and line cupcake tins with paper or spray with nonstick cooking spray.
Combine all cupcake ingredients in the bowl of a stand mixer and mix - using the paddle attachment - until combined, about 3 minutes.
Fill cupcake tins ¾ full with batter. Bake in 350 degree oven for 24-26 minutes, or until a cake tester inserted into the center comes out clean.
Let cool for 5 minutes in tins, then remove from pan and let cool completely on a wire rack.
To make the frosting, combine all frosting ingredients (except food coloring) in the bowl of a stand mixer fitted with the paddle attachment.
Once all ingredients are combined and creamy, add food coloring and mix until desired color is reached.
Transfer frosting into a piping bag and cut off the tip. Pipe a generous amount of frosting onto each cupcake, but it doesn’t have to be pretty.
Once all cupcakes are topped, use a small butler’s knife or spatula to neatly spread the frosting over the top. Sprinkle white sanding sugar over top.
Store in covered container in refrigerator for up to 4 days.
*You will have extra frosting to spread on graham crackers, more cupcakes, a loaf cake, etc.