- 24
Ingredients
- Fresh Orange and Anise Buttercream Frosting:
- 1 package plain orange cake mix
- 1 package instant vanilla pudding (3.4 ounces)
- 1/2 cup vegetable oil
- 1/2 cup fresh orange juice (from 2 or 3 oranges)
- 1/3 cup Galliano liqueur
- 4 eggs
- 2 tablespoons vodka
- 1 teaspoon grated fresh orange zest
- 8 tablespoons (1 stick) of butter at room temperature
- 1 teaspoon grated fresh orange zest
- 3 cups confectioners’ sugar, sifted
- 2 tablespoons fresh orange juice (from 1 orange)
- 1 tablespoon Galliano liqueur or other anise liqueur
Preparation
Step 1
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside.
2. Cupcake batter: Place cake mix, pudding mix, oil, orange juice, Galliano, eggs, vodka, and orange zest in aarge mixing bowl. Blend with electric mixer on low speed for 30 seconds. Stop mixer and scrape down sides. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon or scoop 1/3 cup of batter into each lined cupcake cup, filling it three quarters full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place the pans in oven.
3. Bake cupcakes until they are golden and spring back when lightly pressed with your finger…17 to 20 minutes. Remove pans from oven and place them on wire racks to cool for 5 minutes.
4. Meanwhile, prepare Fresh Orange and Anise Buttercream: Place butter and orange zest in large mixing bowl. Blend with electric mixer on low speed until fluffy, 30 second. Stop machine and add confectioners’ sugar, orange juice and Galliano. Blend with mixer on low speed until sugar is well incorporated, 1 minute. Increase speed to medium and beat until frosting lightens and is fluffy, 1 minute more.
5. Place heaping tablespoon of frosting on each cupcake and swirl to spread it out taking care to cover tops completely.