BOOZY SHAMROCK SHAKE CUPCAKES

Have you ever moved to the other side of the Rockies? For some crazy reason some products are regional and impossible to find if you cross over that imaginary line. Breyer’s becomes Edy’s, Best Food’s becomes Hellman’s, and my favorite liqueurs are nowhere to be found!! I was hoping to make these Boozy Shamrock Shake Cupcakes last week.

and include them in the 20 Sweet Treat Perfect for Celebrating round-up, but I could not find any high octane peppermint schnapps!! In Iowa, my favorite was Thunder 101…but I cannot find it here in Arizona. I found some good options at a store that is over an hour away, but I wasn’t in the mood to drive 3 hours for peppermint schnapps…that would be crazy, right?

I finally settled for Hiram Walker 90 proof Peppermint Flavored Schnapps, but I had to use double the amount to get the same flavor….so beware, different brands are definitely not created equal.

Ingredients

Cupcakes

• 1 1/4 Cups superfine sugar
• 4 Large eggs
• 1/2 cup sunflower or canola oil
• 2 Teaspoons pure vanilla extract
• 1 cup peppermint schnapps 90 proof or higher
• 2 1/2 cups cake flour
• 2 Teaspoons baking powder
• 1 teaspoon fine sea salt
• 1/4 cup dry milk powder
• 3.4 ounce instant white chocolate pudding mix
• green food coloring

Buttercream

• 1 cup shortening
• 1/2 cup unsalted butter softened
• 1 Pound powdered sugar
• 1 Tablespoon meringue powder
• 1/4 Teaspoons fine sea salt
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons Godiva® White Chocolate Liqueur
• 24 maraschino cherries
• 8 decorative straws cut into three pieces

Instructions

• Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside.
• In a medium sized bowl, mix together flour, baking powder, salt, dry milk powder, and pudding mix together. Set aside.
• In a large bowl, beat together sugar, oil, and eggs until smooth and fluffy, two to three minutes.
• Beat in the vanilla and peppermint schnapps.
• Gradually add the dry ingredients and beat just until well combined.
• Add green food coloring and mix until thoroughly incorporated.
• Fill wrappers or muffin tins to 3/4 full.
• Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake.
• Allow to cool in muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.

Godiva® Buttercream:

• In a large mixing bowl, beat together butter, shortening, and salt on low for about 5 minutes.
• Add vanilla and Godiva® liqueur, beat to combine.
• Read more please visit : cookingwithcurls.com

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