Tequila Sunrise Cupcakes Recipe

Ingredients

The Base

• 6 tablespoons unsalted butter, room temperature
• 3/4 cups sugar
• 6 tablespoons sour cream
• 1/4 teaspoon vanilla extract
• 1/2 tablespoon finely grated orange zest
• 3 egg whites
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup fresh squeezed orange juice
• 2 tablespoons tequila
• 2 tablespoons milk

The Frosting

• 3/4 cup salted butter, softened
• 1/2 cup shortening
• 5 cups confectioners’ sugar
• 1 tablespoon tequila
• 1 teaspoon finely grated orange zest
• 2 teaspoons fresh squeezed orange juice
• 5 teaspoons grenadine
• Orange icing color, optional

The Garnish

• 12-14 cherries, optional
• 12-14 quarter slices of orange, optional

Instructions on the next page 👇👇

Directions

1. Preheat Your Oven: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners for easy cleanup of your tremendous creations.

2. Creaming Butter and Sugar: In a mixing bowl, combine the 6 tablespoons of softened unsalted butter and 3/4 cups of sugar. Beat until the mixture is light and fluffy, about 3 to 5 minutes. This method incorporates air, contributing to the cupcakes’ tender texture.

3. Add the Wet Ingredients: Incorporate the 6 tablespoons of sour cream, 1/4 teaspoon of vanilla extract, and 1/2 tablespoon of finely grated orange zest, mixing until fully combined.

4. Incorporate Egg Whites: Add the 3 egg whites one at a time, beating well after each addition. This stage is important as it adds structure and moisture to your cupcakes.

5. Combine the Dry Ingredients: In another bowl, whisk together 1 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Ensure these are thoroughly mixed to prevent any lumps, ensuring a tremendous final product.

6. Mixing It All Together: Gradually add the dry ingredients to the wet ingredients, alternating with 1/4 cup fresh squeezed orange juice, 2 tablespoons of tequila, and 2 tablespoons of milk. Start and end with the dry ingredients, mixing gently until combined — don’t overmix for the fluffiest cupcakes!

7. Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling them about 2/3 full. This allows room for rising.

8. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. This is the moment your kitchen will be filled with a tremendous aroma!

9. Cooling Phase: Once baked, let the cupcakes cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

10. Prepare the Frosting: In a large mixing bowl, beat together 3/4 cup of softened salted butter and 1/2 cup of shortening until creamy. Gradually add in 5 cups of confectioners’ sugar, mixing until smooth.

11. Flavor the Frosting: Add 1 tablespoon of tequila, 1 teaspoon of finely grated orange zest, and 2 teaspoons of fresh squeezed orange juice. Beat until everything is well incorporated and fluffy.

12. Create the Grenadine Glaze: In a smaller bowl, mix 5 teaspoons of grenadine. You may also add orange icing color for a more vibrant look.

13. Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the tequila-infused frosting.

14. Finish with Grenadine: Drizzle the grenadine glaze on top for that beautiful sunrise effect, creating an almost eye-catching final presentation.

15. Garnish: Optionally, add cherries and quarter slices of orange on top, creating a stunning garnish that enhances both appearance and flavor.

Continue reading on the next page 👇👇