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 had such a great time that we here again. 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. Isn’t cupcakes alone a good reason? I think so and especially when it is Blood Orange Margarita Cupcakes.
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 supposed 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
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
1/2 cup whole milk
l lb. box Powdered Sugar
1/4 cup milk
1/2 cup butter softened
2 teaspoons minced candied ginger
1 tablespoon white tequila
Preheat oven to 350.
Line a 1 muffin tin with cupcake papers.