I took a momentary time out from my Martha Stewart cupcake challenge to make some very orange cupcakes for my brother, Jim, who is in the hospital in Post Falls, Idaho.
He requested orange cupcakes and I rose to the challenge. First I checked Martha's cupcake book but couldn't really find the type of orange cupcake I was looking for.....
I knew I needed one with some special taste...Galliano! We're talking Harvey Wallbanger here, kids!
Nigel was very curious about finding this cupcake on the floor...however, he did not try to eat the cupcake or the book!
Still, Layla does know how to give the cupcake that sort of hang-dog look she does so well...she pulls your heart strings, doesn't she?
This was my best packing idea yet...I took one of my plastic containers that I purchased on line. Put the cupcakes in the container. Put wax paper over the cupcakes and taped it down. Then I put plastic mailing "noodles" in the top of the container and put wax paper over that part and taped it down, too. Then I closed the lid and taped it all shut...the cupcakes couldn't move at all. Next, I went to Kinkos-FedEx and got a large Fed-Ex box and the plastic container fit snuggly inside the box! Seemed to work like a charm. My sister-in-law, Mary, said the cupcakes arrived in great shape! Hooray!!
The recipe is below...Enjoy!
CQ
HARVEY WALLBANGER CUPCAKES
From The Cake Mix Doctor
Prep time: 25 minutes
Baking time: 1 7-20 minutes
Assembly time: 10 minutes
INGREDIENTS
Makes 24 cupcakes.
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
FRESH ORANGE AND ANISE BUTTERCREAM FROSTING
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
DIRECTIONS
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter: Place the cake mix, pudding mix, oil, orange juice, Galliano, eggs, vodka, and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup of batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger...17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes.
4. Meanwhile, prepare the Fresh Orange and Anise Buttercream: Place the butter and orange zest in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 second. Stop the machine and add the confectioners' sugar, orange juice and Galliano. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out taking care to cover the tops completely.
HARVEY WALLBANGER CUPCAKES
From The Cake Mix Doctor
Prep time: 25 minutes
Baking time: 1 7-20 minutes
Assembly time: 10 minutes
INGREDIENTS
Makes 24 cupcakes.
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
FRESH ORANGE AND ANISE BUTTERCREAM FROSTING
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
DIRECTIONS
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter: Place the cake mix, pudding mix, oil, orange juice, Galliano, eggs, vodka, and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup of batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger...17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes.
4. Meanwhile, prepare the Fresh Orange and Anise Buttercream: Place the butter and orange zest in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 second. Stop the machine and add the confectioners' sugar, orange juice and Galliano. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out taking care to cover the tops completely.
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