Paloma Coma Cupcakes
Summer time is the time for tequila-based cocktails and all of the time is time for cupcakes. With these delicious morsels I managed to combine the two. One of my all time favorite tequila drink is the Paloma with fresh squeezed grapefruit juice, tequila, and just a bit of lime. As you may or may not know I am a huge fan of well-made, locally produced products–so naturally I decided to use Peach St. Distiller’s D’Agave gold instead of a traditional tequila. Also for the grapefruit juice, I highly recommend fresh squeezed but in a pinch something along the lines of Simply Grapefruit will do.
Makes approximately 24 cupcakes.
Cupcake:
- 2 1/3 cup flour
- 1 1/3 cup sugar
- 2 tsp. baking powder
- 2 eggs
- 1/2 cup butter
- 1 1/4 cup grapefruit juice
- 1 Tbsp. D’Agave or tequila
Frosting:
- 4 cup confectioner’s sugar
- 1/2 cup butter
- 4oz cream cheese
- 1 lime, juice and zest!
- 3 Tbsp. D’Agave or tequila
Combine all ingredients for the cupcakes into a bowl, blend until smooth. Pour batter evenly into lined cupcake tins. Bake at 375 for 12-15 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
While cupcakes are baking, combine all ingredients for frosting in a large bowl adding confectioner’s sugar gradually. Once cupcakes are cool, frost and enjoy!
What up cupcake?
* This recipe was made for high altitudes.
Tags: baking, cupcakes, Paloma, Peach St. D'Agave, Peach Street Distillers, recipes, tequila
Tuesday, Jun 5, 2012 at 12:45 pm by Bess Dougherty
Liquor