Greetings, gentle readers,
I have returned from my journeys to the warmer climes in the south, and, having engaged in an extensive reading campaign, now find myself yearning to write a post in a poorly-conceived Victorian style, meaning many tangled, clauses, dramatic language, and swooning.
(also, you can, if you wish, be our fan on facebook)
Then again, this post is probably entertaining enough without attempting that, so here we go:Recently, we celebrated Mels’ birthday, which necessitated the recent spate of cupcake baking. After going to quiz night at a local British-style pub in her hometown, the party returned to her bachelorette pad, where many cupcakes and alcoholic beverages were consumed at leisurely rates…
With the exception of one Jossie, who, in a fit of extreme celebratory mood, drank a third of a bottle of Bacardi Dark Rum mixed with a few tablespoons of orange juice, declared a deep love for drinking fountains, started a discussion of honey in veganism, and was deeply entertained by 3D glasses.
This is a halved yellow cake recipe with 4x as much orange zest as suggested, a dash of rum, in minicupcake tins, and topped with a rich rum cream cheese frosting.
ET brought an enormous bag of jelly belly’s to the party, and has been known to eat epic amounts of frosting, straight. I don’t know if I’m impressed, horrified, or imrrified.
Thus, the Super Sweet ET Jelly Belly Cakes:
ET also ate approximately a dozen of these cupcakes in less than four hours. I mean, not that I’ve never done something roughly equivalent, but it’s still pretty remarkable.
The basic recipe for both of these cupcakes is below–the primary difference is the frosting.
Orange Zest Liquor Fruitycakes
3/4 cup butter
2 1/2 cup All-Purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1 1/2 tsp vanilla
1 1/2 cup milk
1 tsp apple cider vinegar
1/4 cup triple sec
Zest from 2 oranges
Allow butter and eggs to stand at room temperature for 30 minutesWhile that’s happening, use a microplane or grater to zest two oranges. In a bowl, stir together flour, baking powder, and salt. In another bowl, combine milk and vinegar, whisking briefly. Set aside to curdle. (Basically, you’re making buttermilk, which makes for tastier, more tender cupcakes, in my opinion). In yet another bowl, soak the orange zest in the triple sec.
Preheat over to 375 F.
Alternately add flour mixture and milk, beating after each addition just until combined. Do not overmix! Fill lined cupcake pan 3/4 full each. Or, if you’re like us, spray down the cupcake tins because you don’t have enough tin liners.
Since these are mini cupcakes, the baking time is tricky. I recommend baking for 12 minutes, checking how cooked they are with a toothpick, and adding more time based on how clean the toothpick is. For us, we ended up baking for 15 minutes, but I think the alcohol content contributed to that cooking time.
For the Cream Cheese Frosting, you’ll need two bowls. In each one, put 4 ounces of softened cream cheese with 2 tablespoons of softened butter. Cream together. Add powdered sugar in half-cup increments until the frosting is so stiff it’s hard to mix, but all the powdered sugar is combined with the cream cheese/butter mixture.
At this point, add a couple tablespoons of rum to one bowl, and a couple tablespoons of triple sec to the other, and mix together. Add more liquor or powdered sugar to get your preferred texture and flavor, and food dye if you care to. We added a little red and yellow to the jelly bean cupcakes to keep the coloring silly, and a little brown to the rum to hint at the color of dark rum.
I don’t recall the frosting tip we used, but we really liked how it turned out. I specifically used only fruit-flavored jelly bellies for the Triple Sec Cream Cheese Frosting Cupcakes, but go wild–maybe root beer and caramel popcorn is really what these need.