What better way to celebrate graduation than with sweet cupcake creations. Try the perfect blend of orange and bourbon.
Tipsy Orange Bourbon Cupcakes
1 package MAYA Decadence Yellow Cake Mix 520g
1 tablespoon grated orange rind
¾ cup fresh orange juice
2 tablespoons water
2 tablespoons orange liquer
2 tablespoons bourbon whiskey
3 egg whites
1/3 cup vegetable oil
red food color
Light Cream Cheese Frosting
1 bar cream cheese
¾ cup confectioners’ sugar
¾ cup chilled all-purpose cream
Orange syrup:
¼ cup sugar
2 tablespoons butter
1/3 cup fresh orange juice
2 teaspoons orange zest
2 tablespoons orange liquer
2 tablespoons bourbon whiskey
Preheat oven to 350°F/ 177°C. Grease and line two 3-ounce muffin pans.
In a mixing bowl, blend together egg yolks, fresh orange juice, orange rind, water, orange liquer, bourbon whiskey and oil. Add in yellow cake mix and beat until smooth. Set aside.
In another mixer bowl, beat egg whites until stiff. Carefully fold in the stiff egg whites and drops of red food color to the cake mixture, mix until well-blended and a bright orange color is achieved. Scoop mixture into prepared muffin pans and bake for 18-20 minutes or until baked. Brush top of cupcakes with bourbon whiskey. Cool and set aside.
Prepare Frosting: In a mixer bowl, beat together cream cheese and confectioners’ sugar until smooth and fluffy. Set aside. In another mixer bowl, using a wire whisk attachment beat all purpose cream at high speed until it doubles in volume. Fold in lemon zest. Pipe or dallop frosting on top of cupcakes. Set aside.
Prepare Orange Syrup: In a saucepan, melt sugar until amber in color then add in butter and orange juice. Add in orange zest, orange liquer and whiskey, Keep in a simmering stage until mixture becomes syrupy in texture. Cool then drizzle on top of the frosting. Serve.
Yield: 2 dozens
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