Ingredients

The following ingredients have 4 Servings
  • 1.25 cups superfine sugar
  • 4 large eggs
  • .5 cup sunflower or canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup peppermint schnapps (90 proof or higher)
  • 2.5 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • .25 cup dry milk powder
  • 3.4 ounce instant white chocolate pudding mix
  • green food coloring
  • 1 cup shortening
  • .5 cup unsalted butter (softened)
  • 1 pound powdered sugar
  • 1 tablespoon meringue powder
  • .25 teaspoon fine sea salt
  • .5 teaspoon pure vanilla extract
  • 2 tablespoons Godiva® White Chocolate Liqueur
  • 24 maraschino cherries
  • 8 decorative straws (cut into three pieces)

Instruction

  • Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside.
  • In a medium sized bowl, mix together flour, baking powder, salt, dry milk powder, and pudding mix together. Set aside.
  • In a large bowl, beat together sugar, oil, and eggs until smooth and fluffy, two to three minutes.
  • Beat in the vanilla and peppermint schnapps.
  • Gradually add the dry ingredients and beat just until well combined.
  • Add green food coloring and mix until thoroughly incorporated.
  • Fill wrappers or muffin tins to 3/4 full.
  • Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake.
  • Allow to cool in muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.