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Tuaca Lemon Drop Cupcakes Recipe

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This recipe for Tuaca Lemon Drop Cupcakes is from Katie Kay's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
1 box vanilla cake mix
4 egg whites
1/4 c. oil
3/4 c. buttermilk
1/3 c. lemon juice
3/4 c. sour cream
1 tsp. vanilla
Zest from 3 lemons

GLAZE:
3 tbsp. Tuaca
1 tsp. lemon zest
1 c. powdered sugar

FROSTING:
2 sticks unsalted butter, softened
1/2 c. plus 1 Tbsp Tuaca (or to taste)
2 tsp. vanilla
6 c. powdered sugar

GARNISH:
Lemonheads
Directions:
Directions:
Take out 2 sticks of butter to soften well ahead of time, and set aside for later. Preheat oven to 350. Put 20 - 24 cupcake liners in muffin tins. In a large bowl, combine liquid ingredients and whisk gently. Add cake mix and stir with a fork until combined. Pour into muffin tins, filling 3/4 full. Bake at 350 for 15 minutes or until toothpick inserted comes out clean. (Do not overbake)

As the cupcakes cool, combine Tuaca and lemon zest in a small bowl and whisk gently. Add powdered sugar and whisk until no lumps remain. When cupcakes are cool, use a toothpick to poke about 10-15 holes in the top of each cupcake. Eyeball about 1/2 teaspoon and drizzle on each cupcake, spreading gently, avoiding the edges (for appearance's sake). As the glaze soaks in, prepare your buttercream.

In a mixer, stir butter until creamy. Slowly add vanilla and 1 cup powdered sugar until combined. Alternate powdered sugar and Tuaca, mixing well after each addition. Continue adding powdered sugar and Tuaca until the taste is right to you. Just keep in mind that the cupcake is very lemony and you don't want it to overpower the Tuaca flavor, so be generous!

Frost your cooled cupcakes, then sprinkle with coarsely chopped Lemonheads.

 

 

 

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