St-Germain Cupcakes

By jenlin

Ingredients

• 3 1/2 cups flour
• 1 1/2 cups sugar
• 1 T baking powder
• 1/4 t baking soda
• 1/4 t salt
• 1 cup buttermilk room temp
• 1/2 cup oil
• 3 T St Germain
• 5 large egg yolks
• 1 cup unsalted butter, melted
• 2 egg whites
• 1/4 cup sugar
• 1 1/2 cups unsalted butter, softened
• 6 cups confectioner's sugar
• 1/4 cup St Germain
• 2 T milk
• 2 t vanilla extract

Details

Servings 24
Adapted from parade.com

Preparation

Step 1

Preheat oven to 300°F. Line 2 muffin tins with cupcake liners.

Whisk together 3 ¼ cups flour, 1 ½ cups granulated sugar, 1 Tbsp baking powder, ¼ tsp baking soda and ¼ tsp salt.

In a large bowl, beat 1 cup room-temperature buttermilk, ½ cup canola oil, 3 Tbsp St-Germain elderflower liqueur and 5 large egg yolks. Slowly beat in 1 cup unsalted butter, melted. Add flour mixture, beating on low speed to combine.

Place 2 large egg whites in a clean bowl. Using a beater with whisk attachment, beat whites until foamy. Gradually add ¼ cup granulated sugar, beating until soft peaks form. Fold egg whites into batter.

Fill each cupcake liner three-quarters full. Bake 25 minutes or until a toothpick comes out clean. Cool in pans 5 minutes. Remove from pans; cool completely on wire rack.