⅔cupsginger liqueurI used Domaine De Canton French Ginger Liqueur
¼cupvodkaI used Absolut
¼cupbutterscotch schnapps
¼cuphazelnut-flavored liqueur
1teaspoonpure vanilla extract
2Cupscake flour
4Tablespoonscake flour
3.4ouncepackage instant vanilla pudding mix
1Tablespoonbaking powder
½teaspoonsalt
¼cupdry milk powder
1teaspoonground cinnamon
½teaspoonground cloves
Instructions
For Cupcakes
Preheat oven to 350 degrees. Line muffin tins with 24 paper liners and set aside.
In a large bowl, beat the oil and sugar together to combine. Add the eggs and continue beating for 2 minutes, until light and fluffy. Add the vodka, liqueurs, and vanilla extra, beat until combined.
Stir in the flour, pudding mix, dry milk powder, salt, cinnamon, cloves, and baking powder. Beat until mixture is well combined
Fill cupcake liners 2/3rds full and bake for 22 - 25 minutes, or until golden brown and a toothpick comes out clean when inserted into the center of a cupcake.
Remove from oven and place on wire racks until completely cool.
Frost and decorate cupcakes.
For Bundt Cake
Preheat oven to 350 degrees. Spray Bundt pan with baking spray.
Fill with cake batter and bake for 55 - 65 minutes. Baking times vary by pan size and oven accuracy.
To Glaze Bundt Cake
Whisk 1 cup of powdered sugar with 4 – 5 Tablespoons of butterscotch schnapps.
Place cake on a cooling rack over a large plate. Pour glaze over the cake and allow to cool before serving.
Notes
Butterscotch Buttercream - use my Buttercream Frosting recipe, but substitute 4 - 5 Tablespoons of butterscotch liqueur for the vanilla extract and milk. Humidity will affect the amount of liquid needed.
Nutrition Facts are based on cupcake alone and do not include amounts for glaze or frosting.