Cocktail creations

After a hectic week I’m only getting to post these now…have been working like a dog, dreaming beautiful cupcake dreams and wishing holiday would come!!! And the cocktail drama continues. As said before just let your imagination flow. My favourite was the Tequila sunrise cupcakes. The orange flavour of the cupcakes were incredible…I must admit I ending up eating 4 (blush) and they have all gone to sit on my hips…my pants are just closing! Disaster!!!

Anyway recipe time…jipee!!! I started off with a basic vanilla cupcake recipe. This is one of my favourites. I like to use them as a base for most of my vanilla cupcakes.

Tequila Sunrise Cupcakes

Cupcakes (12-15 medium sized)

Ingredients:

1 ½ cup            flour

1 ½ tsp             baking powder

¼ tsp                salt

125 g                butter

1 cup                sugar

½ tsp                vanilla

2                      eggs

½ cup                milk

orange gel colouring

orange oil flavouring.

Pre heat oven to 200 °C.

Sift the flour, baking powder and salt together.

Cream butter and sugar until light and fluffy in a separate bowl.

Add flour mixture to butter mixture, mix well.

Add eggs, vanilla and milk. Mix through.

Add orange gel colouring and oil flavouring. As you know I have a heavy hand, so I like a lot of orange oil flavouring. It’s all up to you.

Pour into cupcake liners.

Bake for 20 minutes. Check with a toothpick/stick. If it comes out clean, remove cupcakes.

Allow to cool for 5 minutes. Poke a few holes with a toothpick, not all the way down.

Add tequila over the cupcake and allow to cool completely.

Frosting:

250 g                        white butter

3 cups                       icing sugar (sifted)

½ tsp                        vanilla extract

yellow gel colouring

Beat the salt and butter until light and fluffy.

Slowly add icing sugar, mix until the icing sugar becomes a light and fluffy texture.

Add vanilla extract and yellow food colouring.

Beat until well combined.

Decorations:

Slice of orange

Cocktail umbrellas

Pina colada Cupcakes

Cupcakes (12-15 medium sized)

Ingredients:

1 ½ cup              flour

1 ½ tsp              baking powder

¼ tsp                 salt

125 g                 butter

1 cup                 sugar

½ tsp                 vanilla

2                       eggs

½ cup                milk

pineapple oil flavouring.

Pre heat oven to 200 °C.

Sift the flour, baking powder and salt together.

Cream butter and sugar until light and fluffy in a separate bowl.

Add flour mixture to butter mixture, mix well.

Add eggs, vanilla and milk. Mix through.

Add pineapple oil flavouring. More is always better!

Pout into cupcake liners.

Bake for 20 minutes. Check with a toothpick/stick. If it comes out clean, remove cupcakes.

Allow to cool for 5 minutes. Poke a few holes with a toothpick, not all the way down.

Add Malibu rum over the cupcake and allow to cool completely.

Place a slice of pineapple in the middle of the cupcake for an extra pineapple twist

Frosting:

250 g                         white butter

3 cups                        icing sugar (sifted)

½ tsp                         vanilla extract

coconut flakes (fine)

Beat the salt and butter until light and fluffy.

Slowly add icing sugar, mix until the icing sugar becomes a light and fluffy texture.

Add vanilla extract and coconut flakes.

Beat until well combined.

Decorations:

Slices of pineapple.

Maraschino cherry

Cocktail umbrellas