Susan at the Well Seasoned Cook is hosting this month’s Sugar High Friday which happens to be 49.  The theme this month is All That Glitters.  We participated in our first SHF last month and had so much fun that I am back.  I should tell you about the new rule in our house as well.  No sweets unless there is a good reason.  This is definitely hard being part of the Daring Bakers as well as Tuesdays With Dorie, but I am usually able to come up with a good reason.  Aren’t cupcakes a good reason?  Especially when the treat is Blood Orange Margarita Cupcakes which are meant for those over the age of 21!

 

 

The cupcake recipe s heavily scented with fresh blood orange juice as well as the zest and a touch of vanilla.  The vanilla really enhances the sweetness of the blood orange juice.  I find blood oranges so intoxicating.  The frosting is where the party is as it is made with tequila and candied ginger.  Are you wondering what the glitter is?  I dusted the top of the cupcakes with edible gold dusting powder which really added a bit of a celebratory dynamic to this recipe.  

 

Recipe:  Blood Orange Margarita Cupcake

Ingredients:

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

1/2 teaspoon vanilla extract

Frosting:
l lb. box Powdered Sugar
1/4 cup milk
1/2 cup butter softened
2 teaspoons minced candied ginger
1 tablespoon white tequila

edible gold dust

How To:

Cupcakes:

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, add the vanilla and 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.
 
Frosting:
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 cupcakes and sprinkle with a little gold dust.
Serve.
Eat.
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