Sunday, October 2, 2011



· 1/4 cup orange juice (fresh, if possible)

· 2 tsp orange zest

· 1 cup whole milk

· 1/4 cup vegetable oil

· 1 tablespoon tequila

· 1 teaspoon pure vanilla extract

· 1 cup granulated sugar

· 1 1/3 cup all purpose flour

· 1/4 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1/2 teaspoon salt

Preheat oven to 350°F. Fill a 12-cup muffin tin with liners.

In a large bowl, mix together the orange juice, orange zest, milk, oil, tequila, vanilla and sugar. In another bowl, mix together flour, baking soda, baking powder and salt. Add the dry mixture to the orange mixture and stir until just combined. Divide evenly into the muffin tins.

Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting.

For the Frosting

· 1/4 unsalted butter, at room temperature

· 1 tablespoon whole milk

· 3 tablespoons freshly squeezed lime juice

· 1/2 teaspoon grenadine

· 1/2 teaspoon orange zest

· 1 tablespoon tequila

· 2 cups confectioners' sugar

· Strips of Candied Orange Peel or Candied Ginger, for garnish

Cream together the butter, milk, orange juice, tequila, grenadine, orange zest and 2 cups of confectioners' sugar. Add in more sugar as needed to make the frosting stiff, but spreadable.

Pipe or spread the frosting on each cooled cupcake. Garnish with orange peel or candied ginger.

Makes 12 Cupcakes

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