Vanilla Peach Cupcakes with Schnapps Honey Walnut Frosting
I am the birthday celebration lady at my office, which means I am in charge of soliciting "taste preferences" from the staff and organizing the creation of some kind of edible for each person's birthday. We have had two birthdays to celebrate since Eleanor was born, which has made things a little more difficult than when I took on this endeavor (I was pregnant then, but hadn't told almost anyone). Because I had a sleeping baby last night when I was trying to cook, I started with a cake mix for these cupcakes and the ones before them (their post will come later). Not something I like to do, but a necessary evil now that I'm a mother, lol!
Vanilla Peach Cupcakes with Schnapps Honey Walnut Frosting
1 box of white cake mix
Follow instructions, replacing:
1/3 c. of the required water with 1/3 c. peach schnapps
1/4 c. of the required oil with 1/4 c. peach preserves
adding 1 and 1/2 tsp. vanilla extract
Bake as instructed.
Frosting:
1/4 c. butter
1/4 c. margarine
1/4 c. shortning (I like this combo because the consistency is better and it melts at room temperature more slowly than just butter frosting, but tastes better than shortening frosting).
1/4 c. Peach Schnapps
2-3 TBSP Honey
1 TBSP Peach Preserves
1/2 tsp. Vanilla
Sifted powdered sugar to the desired consistency.
Whip the butter, margarine, and shortening together. Add preserves, schnapps, honey, and vanilla slowly with the mixer running, scraping the bowl often.
When mixture is even, add powdered sugar slowly until you reach your desired consistency. I think I used about 2-3 cups, but all of these measurements are guestimates. I just did what looked, and tasted good, lol!
Frost Cupcakes. Add crushed walnuts to the top. Drizzle lightly with honey.
Keep in a cool place (for the frosting) or refrigerate if they will be left out for more than a few hours.
:-)
~DJ~
Vanilla Peach Cupcakes with Schnapps Honey Walnut Frosting
1 box of white cake mix
Follow instructions, replacing:
1/3 c. of the required water with 1/3 c. peach schnapps
1/4 c. of the required oil with 1/4 c. peach preserves
adding 1 and 1/2 tsp. vanilla extract
Bake as instructed.
Frosting:
1/4 c. butter
1/4 c. margarine
1/4 c. shortning (I like this combo because the consistency is better and it melts at room temperature more slowly than just butter frosting, but tastes better than shortening frosting).
1/4 c. Peach Schnapps
2-3 TBSP Honey
1 TBSP Peach Preserves
1/2 tsp. Vanilla
Sifted powdered sugar to the desired consistency.
Whip the butter, margarine, and shortening together. Add preserves, schnapps, honey, and vanilla slowly with the mixer running, scraping the bowl often.
When mixture is even, add powdered sugar slowly until you reach your desired consistency. I think I used about 2-3 cups, but all of these measurements are guestimates. I just did what looked, and tasted good, lol!
Frost Cupcakes. Add crushed walnuts to the top. Drizzle lightly with honey.
Keep in a cool place (for the frosting) or refrigerate if they will be left out for more than a few hours.
:-)
~DJ~