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
