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
2 eggs
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

How To:


Preheat oven to 350.

Line a 1 muffin tin with cupcake papers.

Sift the dry ingredients together in a large bowl.
In a mixing bowl cream the butter and sugar until light and fluffy.
Add the blood orange zest and juice; blend until combined.
Add the eggs, one at a time, and beat well after each addition.
Add the dry ingredients, alternating with the milk, and mix using a low speed. I use the stir option on my mixer.
Once combined, mix for 1 minute at medium speed.
Divide the batter among the cupcake liners.
Bake for 15 – 20 minutes or until springy to touch.
Let cool for 10 minutes, and then remove from muffin tin and let cool at room temperature.
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.
Add the ginger and tequila, and mix for another 3 minutes.
Frost the above cupcakes.
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