Hot Toddy Cupcakes

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HOT TODDY CUPCAKES
From INTOXICATED CUPCAKES

FEELING A LITTLE UNDER THE WEATHER? GO EASY ON YOURSELF, stay inside today, and keep your jammies on. Treat yourself to a good old movie and bake these comforting cupcakes. The honey icing is just heavenly and is sure to be just the cold-curing trick you need to get you back on your feet.

MAKES 16

FOR THE CUPCAKES:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup whole milk
1/2 cup Long Island iced tea mix (with alcohol)
1/2 cup vegetable oil
3 large eggs, beaten
1 tablespoon grated orange zest

FOR THE ICING:

1 (8-ounce) package cream cheese, at room temperature
1 1/2 cups confectioners’ sugar, sifted
1/3 cup honey
3 to 6 drops orange food coloring
Silver embellishment candies or citrus candy fruit slices, for garnish

1. Preheat the oven to 350°F. Line a cupcake pan with 16 cupcake liners. Set aside.
2. In a medium bowl, sift together the flour, sugar, salt, and baking powder. Set aside.
3. In a large bowl, combine the milk, iced tea mix, oil, eggs, and orange zest. With the electric mixer on low speed, slowly add the flour mixture
and blend just until combined.
4. Pour the batter into the prepared cups. Bake for 16 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Cool on a wire rack for 5 minutes, or until cool enough to handle. Remove the cupcakes from the pan and cool completely.
5. For the icing, beat together the cream cheese and sugar until light and creamy. With the mixer on medium, add the honey and enough food coloring until the mixture is a pale orange.
6. Spoon the icing onto the cooled cupcakes and decorate with edible silver embellishments or citrus candy fruit slices.

ABOUT THE BOOK

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