Susan at the Well Seasoned Cook is the hostess for this month’s Sugar High Friday.  We participated in our first one last month and enjoyed it so much that we are doing it again.  Now I should tell you about the new rule in our house – no sweets unless there is a good reason.  This is definitely hard being part of the Daring Bakers and Tuesdays With Dorie, but I usually am able to come up with a good reason to make each of these challenges.

Diane & Todd of White On Rice Couple got tired of seeing me complain on Twitter, about how I could never find any passion fruit in the city so they surprised us with a box of the little gems.  They were so sweet that we pretty much slurped all of them up except for the couple that we saved their pulp and froze – sounds like we saved something else & froze it!  During this couple of weeks Diane slipped a birthday by us, she is so modest, so I knew that I had to send a “thank you” and happy belated birthday gift to her (them, she was suppose to share).

Diane and Todd are one of the go to sites for when we need a couple good cocktail ideas and since we know they love their cocktails, it only seemed appropriate to create a gift that was cocktail inspired.  We wish we could have shared one of our favorites with them, but since we can not mail a cocktail and a fly down to make it, we recreated it as a cupcake.

Here you have it the Blood Orange Margarita Cupcake.  I made a cupcake that was flavored with the zest and juice of one blood orange and topped it off with a ginger tequila buttercream frosting.  Where does SHF come in, well, I dusted the tops of the cupcakes with silver sparkle sanding sugar.  For this photo I used a gold edible dusting powder.  The cupcakes were, well, pretty fantastic and definitely meant for adults only.

Blood Orange Margarita Cupcake

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  • Cupcakes:
  • 1 small blood orange - zested & juiced (about 1/8 cup of juice)
  • 3/4 cup self rising flour
  • 3/4 cup all purpose flour
  • 1/2 cup butter at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup whole milk
  • Frosting:
  • l lb. box Powdered Sugar
  • 1/4 cup milk
  • 1/2 cup butter softened
  • 2 teaspoons minced candied ginger
  • 1 tablespoon white tequila

How To

  1. Preheat oven to 350.
  2. Line a 1 muffin tin with cupcake papers.
  3. Sift the dry ingredients together in a large bowl.
  4. In a mixing bowl cream the butter and sugar until light and fluffy.
  5. Add the blood orange zest and juice; blend until combined.
  6. Add the eggs, one at a time, and beat well after each addition.
  7. Add the dry ingredients, alternating with the milk, and mix using a low speed. I use the stir option on my mixer.
  8. Once combined, mix for 1 minute at medium speed.
  9. Divide the batter among the cupcake liners.
  10. Bake for 15 - 20 minutes or until springy to touch.
  11. Let cool for 10 minutes, and then remove from muffin tin and let cool at room temperature.
  12. Frosting
  13. In a large mixing bowl add the powder sugar, milk and butter; mix using medium speed (about a 5 on my mixer), until light and fluffy.
  14. Add the ginger and tequila, and mix for another 3 minutes.
  15. Frost the above cupcakes.
  16. Serve.
  17. Eat.

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