Blue Lagoon Cupcakes
(recipe yields 24 cupcakes)
Ingredients:
2 3/4 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup blue curaçao liqueur
3/4 cup vegetable oil (I used olive oil)
4 eggs
2 tsp orange extract
blue food colour gel
Directions:
Heat oven to 350F. Whisk together the flour, sugar, baking powder, baking soda and salt. Slowly add oil, followed by eggs, one at a time. Mix on high for 2 minutes. Slowly add milk, continue mixing. Add liqueur and extract and continue mixing until incorporated. Pour batter into cupcake liners (about 2 large tablespoons per cupcake) and bake for 15 minutes, or until toothpick inserted comes out clean.
Blue Lagoon Buttercream Icing:
recipe yields 2-3 cups
Ingredients:
2/3 cup egg whites
1 cup white sugar
2 cups butter (4 sticks)
zest of two lemons
1 tbsp curaçao
a couple drops blue food gel
Directions:
Heat egg whites in a double boiler stirring frequently so that egg whites do not become cooked. Slowly add sugar and mix thoroughly for about 5 minutes or until mixture reaches 55C. Transfer mixture to mixing bowl and whip on high until stiff peaks form. Switch mixer attachment to paddle and slowly incorporate butter. Turn the speed up until mixture becomes uniform. Add zest, liqueur and food colour and mix until incorporated.
I took the less fanciful approach to frosting this cupcake; given the blue colour, it kind of reminds me of waves. So let's just say I did that on purpose.
You can add whatever tropical garnish you'd like; I stuck with an orange slice (as this is the dominant flavour), a pineapple wedge and my trusty fondant cherries, because I still don't have maraschinos. Whatever you choose, this cuptail is sure to add a refreshing dash of sweetness to your summer afternoon.
-Danielle
