Reena Francisco, maker of cocktail-inspired cupcakes Cuptails & Dreams came up with a recipe tailored for the light-drinking YUMMY team.
For the cupcakes 3/4 cup butter 2 cups sugar 1 cup whole eggs (around 6 whole eggs) 1 teaspoon orange essence 3 cups all-purpose flour 2 teaspoons baking powder 1 cup buttermilk (No buttermilk? See tip below.) For the frosting 1 cup butter 6 cups confectioners' sugar orange 1/4 cup milk 1 teaspoon Peach Schnapps
1 Preheat oven to 350°F. 2 Make the cupcakes: With an electric mixer, cream butter and sugar. Gradually add eggs and beat until well incorporated. Add orange essence. Mix together flour and baking powder. Alternately add the flour mixture and buttermilk to the batter. Pour batter into lined cupcake pans and bake for 20 to 22 minutes. 3 Make the frosting: With an electric mixer, cream together butter and confectioners' sugar until blended. Add milk and Peach Schnapps. Mix well. Pipe frosting generously on top of baked cupcakes. Substitution tip: Can't find buttermilk or buttermilk powder? Use plain yogurt or sour cream instead.
Photography by David Hanson | Styling by Elaine P. Lim | Props from Gourdo's
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