Fuzzy Navel Cupcakes
This sweet cupcake ended up being my favorite from the Boozy Cupcake collection. It was perfectly tart and sweet with a crunch of granulated sugar on top.
Fuzzy Navel Cupcakes
Ingredients
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 1 tsp. lemon or orange extract
- 1 tsp. vanilla extract
- 1-1/2 cups cake flour
- 1 3/4 tsp. baking powder
- 1/2 cup milk
- 1/2 orange juice and Peach Schanpps, mixed
Preheat oven to 350 degrees F. Add paper liners to large and/or small cupcake tins.
In a middle bowl, cream sugar and butter. Add eggs and vanilla and mix thoroughly. Add the dry ingredients, alternating with the milk and Schnapps mixture.
Pour into prepared tins.
Bake for 25-30 minutes for large cupcakes and 15-20 minutes for mini cupcakes. Let cool. Poke holes in the top of the cooled cupcakes with skewer and brush on Peach Schnapps. A 1/4 cup of Schnapps will “drench” the whole batch. Then frost with Fuzzy Navel Frosting.
Fuzzy Navel Frosting
1 cup butter, softened
1 tsp. lemon or orange extract
3 c. confectioners’ sugar
1/4 c. orange juice and Peach Schnapps mixture
1-2 Tb. of cream (for consistency)
Beat all ingredients together, adding cream to create the proper spreading consistency. Frost cooled cupcakes using a wide tip.
Add decorative pick and granulated colored sugars.