Wednesday, April 11, 2012

I Give You… The Harvey Wallbanger Cupcake

I’ve been working at the same place for 20 years now (someone should really talk to them regarding their practice of hiring 12 year olds).   Back in the day, the highlight of the year was the company Christmas party, which was always done in style (at least inasmuch as this neck of the woods, Oregon allows).  Over time it has devolved into more of a get-hammered-and-lose-fake-money-playing-craps kind of a deal.  And our Christmas party (now dubbed the Spring Celebration) is now held in March.

Anyway…  With all of the catering I’ve been doing, I was asked if I’d be interested in supplying all of the desserts for this little shindig (with roughly 300 people in attendance).  And of course, I said yes.  Never mind that I also help coordinate the thing, so… busy much??
Judging from the fact that there weren’t even crumbs leftover, the dessert table was a big success.  I had mini cheesecakes with three different toppings, key lime parfaits (basically my key lime pie in cup form), a variety of cookies and three types of cupcakes.  There were chocolate cupcakes with peanut butter frosting (always a favorite), Snickerdoodle cupcakes, and a fairly new find.  I ran across a recipe for these and decided to adapt it for cupcakes.  This is a ‘cheaters’ version, since it starts with a boxed cake mix, but you could easily adapt your favorite yellow cake recipe, substituting the liquids you would normally use with the ones here.

I baked these two days before the party and applied the glaze to them, which kept them perfectly moist.  It’s hard to describe the taste of Galliano, but it has vanilla, citrus and spice tones to it.  Don’t think it will ever replace Frangelico in my heart, but it’s not too bad.  Would make an interesting, grown-up snowcone.   Hmm….

Harvey Wallbanger Cupcakes
adapted from Saveur
1 box yellow cake mix
1 small box vanilla instant pudding mix
1 cup vegetable oil
4 eggs
¼ cup Galliano liqueur
¼ cup vodka
¾ cup orange juice

½ cup powdered sugar
1 tsp orange juice
1 tsp Galliano
1/2 tsp vodka

1 8 oz package cream cheese
2 cups powdered sugar
½ tsp vanilla
1 Tbs Galliano

Preheat oven to 350°.  In a large bowl, combine the two mixes, oil and eggs.  Mix on medium speed (if using a stand or electric mixer) for about a minute, or until the ingredients are well combined.  Add the liquids.  Turn to medium-high speed and beat for about 3 minutes more.
Pour batter about ¾ of the way up lined muffin tins (this will make about 48 mini cupcakes or 24 regular sized cupcakes).  Bake about 20 – 22 minutes, or until a toothpick inserted into the center comes out clean.

Meanwhile, combine the ½ cup powdered sugar, 1 tsp orange juice, 1 tsp Galliano and ½ tsp vodka in a small bowl.  Stir to combine, adding more of the juice if the mixture is too thick.  It should be a runny glaze consistency.
As soon as cupcakes are removed from the oven, poke each several times with a toothpick.  Slowly pour a spoonful of the glaze over each cupcake, allowing to soak in.  Allow the cupcakes to cool (at this point, they can be covered until you’re ready to frost them).

In a large bowl, beat the cream cheese until smooth.  Slowly add in the powdered sugar, about ¼ cup at a time and mixing in between additions.  Add the vanilla and Galliano.  If the frosting is too runny, add more powdered sugar.
Frost the cupcakes as desired.

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