Daily Cupcake Recipe

Recipe for Saturday, August 6th, 2011:
Tequila Sunrise Cupcakes

Recipe via Love & Olive Oil

Prep time: unknown
Bake time: 25 minutes

Serves: 12 cupcakes

Ingredients [Cupcakes]:

• 1/4 cup orange juice
• 1 1/2 teaspoons finely grated orange zest
• 1 cup soy milk (plain or vanilla)
• 1/4 cup vegetable oil
• 2 tablespoons tequila
• 1 tablespoon grenadine
• red+yellow food coloring (optional)
• 1/2 teaspoons vanilla extract
• 1 cup sugar
• 1 1/3 cup all purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Ingredients [Frosting]:

• 1/2 cup butter or margarine, room temperature
• 3 1/2 cups confectioners’ sugar
• 1-2 tablespoons soymilk
• 2 teaspoons tequila
• 1 tablespoon grenadine
• 1 teaspoon finely grated orange zest

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees F. Prepare muffin tin with paper liners.

In a large bowl, combine flour, baking soda, baking powder and salt. In another bowl, whisk together orange juice, orange zest, soy milk, oil, tequila, vanilla, grenadine, food coloring, and sugar. Slowly stir in dry ingredients and mix until just combined (may be slightly lumpy).

Make frosting: Cream butter in electric mixer for 1-2 minutes. Slowly add confectioners’ sugar, 1/2 cup at a time, until mixture is smooth and fluffy. Add 1 tablespoon soymilk, tequila, zest, and grenadine, and mix until combined. Add more soymilk and/or confectioners’ sugar if needed to achieve proper consistency. Mix at medium-high speed until light and fluffy.

Spread or pipe frosting onto cooled cupcakes.