Tequila Sunrise Cocktail Cupcake
1 hr 25 min.
- For the cupcakes
- 1.333 cups all-purpose flour
- 1 ¼ tsps Baking powder
- ¼ tsp salt
- 2 tsps finely grated Orange zest
- ½ cup Buttermilk
- ¼ cup Orange juice
- 2 Tbsps Tequila
- 1 Tbsp Grenadine
- 1 tsp vanilla extract
- ½ cup unsalted butter
- 1 cup sugar
- 2 eggs
- For the topping
- 1 cup unsalted butter
- 2 Tbsps milk
- 4 Tbsps Corn starch
- 4 tsps Tequila
- 4 Tbsps Lime juice
- 4 cups powdered sugar
- yellow Food coloring
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place 16 paper cases in a bun tin.
Sift together the flour, baking powder and salt and stir in the orange zest.
Combine the buttermilk, orange juice, tequila, grenadine and vanilla.
Beat together the butter and sugar in a mixing bowl until light and fluffy. Add the eggs to the mixture one at a time and beat well until blended.
Add the flour mixture and the liquids alternately, beating well after each addition.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: beat the butter until light and fluffy.
Mix together the milk and cornflour add to the butter with the liquids. Beat well, then sift in the icing sugar, beating until smooth and thick. Beat in the food colouring.
Spoon into a piping bag and pipe a generous swirl on each cake.
Roll out the sugarpaste on a surface dusted with icing sugar. Cut out 16 cactus shapes using a card template.
Place the cactus on the cakes and decorate each with a cherry.