Page 126 - Cupcakes

½ cup fresh orange juice (from 2 or 3 large oranges)

⅓ cup Galliano liqueur or other anise liqueur (see “the Cupcake Doctor says”)
4 large eggs

2 tablespoons vodka
1 teaspoon grated fresh orange zest (from 1 orange)

FRESH ORANGE AND ANISE BUTTERCREAM:
8 tablespoons (1 stick) 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

the CupcakeDoctor says...

Galliano is an anise liqueur that marries well with orange juice. Both
Galliano and vodka are components of the Harvey Wallbanger cocktail, and
thus this cake. If you would like to omit the vodka, you can substitute water
instead. But you really must use the Galliano, or another anise liqueur, in the
cake and frosting.

1. Place a rack in the center of the oven and preheat the oven to 350°F. 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 machine and scrape down
the sides of the bowl with a rubber spatula. Increase the mixer speed to medium
and beat 2 minutes more, scraping down the sides again if needed. Spoon or
scoop ⅓ cup 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