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You are here: Home / Desserts / Licor 43 Cupcakes

Licor 43 Cupcakes

January 10, 2016 by Bekah 3 Comments

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Licor 43 Cupcakes | Vanilla cupcakes brushed with a vanilla and citrus liquor and frosting! Found on willbakeforbooks.comHey guys! I made these cupcakes for New Years Eve and completely forgot to share them. *facepalm* Sometimes I genuinely am concerned about my lack of retentive memory. Can anyone relate? It could be I’m just getting older… *shiver* ๐Ÿ˜‰Licor 43 Cupcakes | Vanilla cupcakes brushed with a vanilla and citrus liquor and frosting! Found on willbakeforbooks.comAnyways, these cupcakes are easy and fast vanilla cupcakes with a twist. I soaked them in a Licor 43 mix and also added it to the frosting. You can really use any liquor that you enjoy, but if you haven’t heard of Licor 43 you should definitely check it out. It’s “made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices, for a total 43 different ingredients (hence the name).” It’s warmly spicy, tangy, and very sweet. Basically, it’s amazing when added to desserts!Licor 43 Cupcakes | Vanilla cupcakes brushed with a vanilla and citrus liquor and frosting! Found on willbakeforbooks.comThis cupcake recipe is ridiculously easy – you can use it with SO many variations of fillings, glazes, and frostings. Just the other day I made them mini ones with pink rose frosting. They were super cute and the best part – super fast! Hope you like this recipe. And that my share doesn’t come too late for party ideas and such. It’s always someone’s birthday somewhere, right?! Plus you can just make them all for yourself. ๐Ÿ˜‰

Print Recipe

Licor 43 Cupcakes

A traditional vanilla cupcake made fun with a citrus, vanilla, and spice liquer!
Prep Time30 minutes mins
Cook Time18 minutes mins
Total Time48 minutes mins
Course: Dessert
Keyword: Cupcakes
Servings: 12 cupcakes

Ingredients

CUPCAKES:

  • 1 cup self-rising flour
  • 3/4 cup sugar
  • 3 TB. butter softened
  • 1/2 cup evaporated milk
  • 1 egg
  • 1 tsp. vanilla

LICOR 43 GLAZE:

  • 1/4 cup Licor 43
  • 1/4 cup evaporated milk

LICOR 43 BUTTERCREAM:

  • 1 stick (1/2 cup) butter softened
  • 1 1/2-2 cups powdered sugar
  • 1/2 TB. vanilla
  • 1-2 TB. Licor 43

Instructions

  • Preheat oven to 325 degrees F and line cupcake pan with liners.
  • In a mixing bowl, put together flour, sugar, and butter. Beat on slow speed until fully incorporated and you have a crumb mixture with a sandy consistency.
  • Gradually pour in 1/4 cup of the evaporated milk; beat only until milk is incorporated.
  • In a small bowl, whisk together the remaining evaporated milk (1/4 cup), egg, and vanilla.
  • Pour the milk-egg mixture into the flour mixture and beat until all ingredients are just incorporated.
  • Beat for another 30 seconds or until the batter is just smooth. Do not over mix.
  • Spoon batter into cupcake liners, filling cups ONLY half full. These cupcakes WILL rise!
  • Bake for 18-20 minutes, or until light golden and the cake springs back when touched lightly. Cool for a couple minutes in pan before removing to wire rack.
  • Prepare Licor 43 glaze by mixing together 1/4 cup evaporated milk and 1/4 cup Licor 43. Poak a few small holes in each cupcakes using a toothpick. Using a pastry brush, brush the milk-liquer mixture onto warm cupcake tops. Make frosting while cupcakes are cooling.
  • For Licor 43 buttercream, beat butter in a mixer on medium speed with paddle attachment for a few minutes. Lower the speed, add 1-1/2 cups of powdered sugar and mix until incorporated. Increase speed to medium, then add vanilla and Licor 43. If frosting needs a more stiff consistency, add the remaining powdered sugar. If frosting needs to be thinned more, add more Licor 43.
  • Frost fully cooled cupcakes using a pastry bag and tip. Top with sprinkled if desired. Enjoy!

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Pound Cake with Vanilla Bean and Sea Salt Icing
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Fruity Pebbles Cookies with Milk Frosting

Filed Under: Cakes, Desserts

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Comments

  1. Rissi says

    January 16, 2016 at 7:44 pm

    I just made my first from scratch cupcake recipe yesterday. They were good flavor (with Greek yogurt) but I think I left them in too long. Since then, I’ve been reading up on recipes to try (try) again. ๐Ÿ˜‰ What interests me, is that some are firm on beating only the butter and/or sugar (and room temp. ingredients), and a few (like yours) go for more of a crumb batter. Interesting reading. ๐Ÿ˜Š

    Reply
    • Bekah says

      January 17, 2016 at 12:49 am

      That’s nice! *high five* Oo, I love greek yogurt in cake recipes. So true – I have been wondering the same myself. I’ve made both types of batters and like the final texture on either, but I don’t know which one is “better.” I do really like how the crumb batters are so quick to put together. Let me know what you find out in your research! ๐Ÿ™‚ Thanks (as always) for reading. ๐Ÿ™‚

      Reply
  2. Caroline Auth says

    August 5, 2020 at 10:00 pm

    My friend loves 43 licor and I want to make her a birthday cake using this recipe.

    Reply

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