Hey 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* 😉Anyways, 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!This 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. 😉
- 1 cup self-rising flour
- ¾ cup sugar
- 3 TB. butter, softened
- ½ cup evaporated milk
- 1 egg
- 1 tsp. vanilla
- LICOR 43 GLAZE:
- ¼ cup Licor 43
- ¼ cup evaporated milk
- LICOR 43 BUTTERCREAM:
- 1 stick (1/2 cup) butter, softened
- 1½-2 cups powdered sugar
- ½ TB. vanilla
- 1-2 TB. Licor 43
- 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 ¼ 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 ¼ cup evaporated milk and ¼ 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!
What is your favorite liquer to add in desserts? Have you ever tried Licor 43? Thanks for visiting Will Bake for Books! ♥
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. 😉 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. 😊
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! 🙂 Thanks (as always) for reading. 🙂
Caroline Auth says
My friend loves 43 licor and I want to make her a birthday cake using this recipe.