Margarita cupcakes

Margarita cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
150g (5.2 ounces) caster sugar
2 eggs
225g (8 ounces) self-raising gluten-free flour
1 lime zest
1 lime juice
3 tablespoons tequila


Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with paper cases.
3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
4. Beat in eggs, flour, tequila, zest and juice of lime.
   
5. Divide mixture among cases.
6. Bake for 25-30 minutes.
7. Place cakes on a wire rack to cool.

To decorate (for 12 muffin sized cupcakes)

Ingredients
1 cup Unsalted Butter
3 tbsp lime juice
1 tbsp triple sec
4 tbsp tequila
2 tbsp milk
3 cups icing sugar (powdered sugar)
Green food coloring
36 7up jelly belly beans

Instructions

1. Beat butter, tequila, milk and juice.
2. Slowly beat in icing sugar.
3. Add desired amount of colouring.
4. Fill piping bag with the tequila frosting and pipe in swirl on top of cakes.
5. Place 3 jelly beans in centre of each cake.
6. Push cocktail umbrella into side of cakes.

Oops! I forgot to post this recipe back in September as part of my cocktail cupcakes posts. So, at long last here it is, and the timing couldn't be better as they are great party cakes!

Have a sweet day!

Blue Hawaii cupcakes

Blue Hawaii (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
150g (5.2 ounces) caster sugar
2 eggs
225g (8 ounces) self-raising gluten-free flour
1 cup blended pineapple
3 tablespoons light Rum
2 tablespoons Blue Curaco


Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with paper cases.
3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
4. Beat in eggs, flour, blended pineapple, rum and Blue Curaco.
5. Divide mixture among cases.
6. Bake for 25-30 minutes.
7. Place cakes on a wire rack to cool.

To decorate (for 12 muffin sized cupcakes)

Ingredients
226g (1 cup) unsalted white butter
3 tbsp coconut milk
375g icing sugar (3 cups powdered sugar)
Blue food coloring
12 Maraschino cherries
12 chunks fresh coconut

Instructions

1. Beat butter, coconut milk and colouring.
2. Slowly beat in icing sugar, until soft peaks form.
3. Fill piping bag with the blue frosting and pipe in swirl on top of cakes.
4. Push cocktail umbrella through cherry and into side of cake.
5. Place coconut chunk on opposite side of cake to umbrella.

Have a sweet day!

Pina Colada gluten-free cupcakes

Pina Colada (makes 12 muffin size cakes)

Ingredients
110g (4 ounces) butter, softened
150g (5 ounces) caster sugar
2 eggs
225g (8 ounces) Gluten Free self-raising flour
150g pineapple, cut into small chunks
160ml coconut milk


Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with paper cases.
3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
4. Beat in eggs, flour, and coconut milk.
5. Stir in pineapple chunks.
6. Divide mixture among cases.
7. Bake for 25-30 minutes.
8. Place cakes on a wire rack to cool.

To decorate (for 12 muffin size cakes)

Ingredients
350g caster sugar
2 egg whites
4 tablespoons coconut rum
12 cocktail umbrellas
12 fresh coconut chunks
12 Maraschino cherries

Instructions

1. Whisk caster sugar, egg whites and rum in a heatproof bowl placed over a bowl of hot water.
2. Whisk until the mixture turns warm and the sugar dissolves.
3. Remove from heat and continue to whisk until mixture is cold and stands in stiff peaks.
4. Pipe in a swirl on top of cakes.
5. Add a chunk of fresh coconut.
6. Spear a maraschino cherry with the cocktail umbrella and stick in top of cake.

Have a sweet day!

Cocktail cupcake supplies

This week on Wonderful World of Etsy I bring you a selection of what I think would be great cocktail cupcake supplies. I so need to get those pretty vintage pastel cocktail parasols!

1. 12 Honeycomb Fan Cupcake/Cake Picks
2. Palm Tree Cupcake Picks
3. 80 Primary Striped Barber Cupcake Liners
4. For Tiny Rain Drops or Drinks - Vintage Cocktail Parasols

Don't forget today is the last chance to enter last week's fabulous giveaway from Jewel me Pretty!

Have a sweet day!

Strawberry daiquiri gluten-free cupcakes

Strawberry Daiquiri cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
150g (5.2 ounces) caster sugar
2 eggs
225g (8 ounces) gluten free self-raising flour
130g fresh strawberries blended
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons light rum
pink food colouring


Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with paper cases.
3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
4. Beat in eggs, flour, blended strawberries, rum, lime juice and lime zest.
5. Divide mixture among cases.
6. Bake for 25-30 minutes.
7. Place cakes on a wire rack to cool.

To decorate (for 12 muffin size cakes)

Ingredients
480ml double cream
30g (1/4 cup)icing sugar (powdered sugar)
3 tablespoons light rum
pink food coloring
12 maraschino cherries
12 cocktail umbrellas

Instructions

1. Whisk cream, icing sugar, food colouring and rum until soft peaks form.
2. Pipe in a swirl on top of cakes.
3. Spear maraschino cherry with cocktail umbrella and stock into cake.

Have a sweet day!

Cocktail cupcakes

A dear fried of mine recently asked me if I could make some cupcakes for her husband's birthday party. I love a good excuse to make lots of cupcakes! So, after much thought I decided to make cocktail inspired adult cupcakes with liquor. I went for a Hawaiian theme for my cupcakes as the birthday boy was getting a 1950's Hawaiian shirt from his adorable wife.

My favorites were the strawberry daiquiri ones, made with fresh strawberries and a hint of lime topped with freshly whipped cream and rum!

Strawberry Daiquiri cupcakes, Blue Hawaii cupcakes, Margarita cupcakes, Pina Colada cupcakes, Mai Tai cupcakes.

Have a sweet day!