Tequila Sunrise Cupcakes Recipes

TEQUILA SUNRISE COCKTAIL

Steps:

• Fill a highball glass with 1 1/2 cups ice and set aside.
• Combine tequila and orange juice in a cocktail mixing glass. Add 1 cup ice, stir, and strain into the prepared highball glass. Slowly pour in grenadine and let settle.
• Stir before drinking.

TEQUILA SUNRISE CAKE POPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 8x4-inch loaf pan with cooking spray. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until mixed. Beat on medium speed 2 minutes. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely, about 50 minutes. Trim browned edges from sides and bottom of cake.
• In food processor with metal blade, crumble half of cake. Cover; process with on-and-off pulses until cake is fine crumbs. Place in large bowl; repeat with remaining cake.
• In small bowl, combine all filling ingredients; beat on low speed until mixed. Beat on medium speed until creamy. Add to cake crumbs and mix until all crumbs are moistened and mixture holds together. Roll into 18 (1 1/2-inch) balls onto waxed paper-lined cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave yellow candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top 1/2 inch of each lollipop stick into melted coating and insert 1 inch into each cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into styrofoam block. Let stand until set.
• In another 2-cup microwavable measuring cup, microwave orange candy melts as directed on package until melted. Dip bottom half of each yellow-coated cake pop into orange melted candy. Dip tops into red colored sugar. Place in styrofoam block. Let stand until set.

TEQUILA SUNRISE

Steps:

• Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.

TEQUILA SUNRISE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Prep 12-cup muffin tin with liners.
• In a large bowl, mix together orange juice, orange zest, soy milk, oil, tequila, vanilla and sugar.
• In a small bowl, mix together flour, baking soda, baking powder and salt.
• Add to the orange mixture and stir until just combined.
• Divide evenly into muffin tins.
• Bake for 20 to 24 minutes, do a toothpick test and if it comes out clean and the top springs back when lightly pressed, it is done.
• Remove from the oven to a wire rack to cool completely before frosting.
• FROSTING:
• Cream together butter, soy milk, orange juice, tequila, grenadine, orange zest and 2 cups of confectioner's sugar,
• Add more confectioner's sugar as needed to make the frosting stiff, but spreadable.
• Frost or pipe the cupcakes. Put coarse, colored sugar in a small bowl and roll the edges in it.