Blood Orange Bomber Cupcakes

Its Super Bowl Sunday! What's better than watching the game, the funny commercials, and halftime show? Why Super Bowl Sunday with your team in it, thats what! When you have an interest in the outcome of the game, it makes it exciting. Go Broncos!! To celebrate on this chilly snowy day, I'm making my husband's favorite chili and adapting one of my favorite martini's into a cupcake. 

An Orange Bomber is a martini similar to a Lemon Drop, but with orange. You get the idea. To make these extra special, I skipped the usual orange liqueurs, and went straight for an Italian delicacy (or what I'd like to think of an Italian delicacy), Solerno Blood Orange Liqueur made exclusively in Sicily from hand picked blood oranges grown on Mt. Etna. Since we were lucky enough to visit Mt. Etna, just the smell of these cupcakes brings back good memories of our trip.

Blood Orange Bomber Cupcakes
from Lemon Drop Cupcakes
Preheat oven to 400 degrees

3/4 cup butter, softened

3 eggs

12.5 ounces all purpose flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

2/3 cup whipping cream or milk

1/4 cup blood orange liqueur

1 1/4 cup caster sugar

1 tsp orange oil or orange extract

1 tbsp orange zest

1. In a medium bowl stir together flour, baking powder, baking soda, and salt. 
2. In a 2-cup glass measuring cup combine milk/cream and liqueur; set aside. 
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, orange oil, and orange peel; beat until combined. Add eggs, one at a time, beating well after each addition.
4. Using a wooden spoon alternately add flour mixture and milk mixture to butter mixture, mixing after each addition just until combined. The mixture will be thick. Fill liners a little over half.

Bake for 15 minutes.  Makes about 20 cupcakes. Set aside to cool.

Blood Orange Buttercream

1 cup butter, softened

1 tsp orange oil or orange extract

3-4 cups powdered sugar 

3 tbsp Blood Orange Liqueur

2 tbsp heavy whipping cream
Orange/Blue food coloring (if desired)

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, orange oil.
2. Mix well. Add liqueur and whipping cream alternately with as much powdered sugar to get desired consistency.

Fill pastry bag with large tip and frost cupcakes. Add sprinkles if desired.