Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Coco Loco Tequila Cupcakes

From the book Tequila by Joanne Weir

Yield

2 doz. cupcakes

Introduction

These soft, moist, and very coconutty cupcakes should come with a warning! Not only can you not stop after eating just one, but these adult-only cupcakes provide enough kick to make you feel like you are on vacation south of the border. The inspiration for this recipe comes from my friend Tina Gherzi, who loves tequila and coconut as much as I do.

Ingredients

Cupcakes

	2	cups all-purpose flour
	2	tsp. baking powder
	1	tsp. baking soda
	~	Large pinch of salt
	1	cup unsalted butter, at room temperature
	1	cup sugar
	2	eggs
	1	cup unsweetened coconut milk
	2	Tbsp. fresh grated ginger
	1	tsp. coconut extract
	¼	cup tequila (100 percent agave)
	½	cup buttermilk
	1	cup shredded sweetened coconut

Coconut Cream Frosting

	½	lb. cream cheese, at room temperature
	2	Tbsp. unsweetened coconut milk, or more as needed
	2	Tbsp. tequila (100 percent agave)
	2	tsp. coconut extract
	3	cups confectioners’ sugar, sifted, or more as needed
	1	cup shredded sweetened coconut

Steps

Preheat the oven to 350 degrees. Butter and flour two 12-cup cupcake pans or line with paper liners.
Sift the flour, baking powder, baking soda, and salt into a bowl and set aside.
In a large bowl, using an electric mixer, cream together the butter and sugar until fluffy. Add the eggs one at a time, occasionally scraping down the sides of the bowl and mixing well after each addition. Add the coconut milk, ginger, and coconut extract and beat for 1 minute at high speed until well blended.
In a measuring pitcher, stir together the tequila and buttermilk. Add the dry ingredients in 3 batches to the egg mixture alternately with the buttermilk mixture in 2 batches, beginning and ending with the dry ingredients and mixing well after each addition. Fold in the shredded coconut.
Fill each cupcake well about three-fourths full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
Let the cupcakes cool in the pan for 10 minutes. Turn out onto a rack and let cool completely before frosting.
Meanwhile, using the electric mixer, beat the cream cheese on high speed until smooth. With the mixer on high speed, slowly add the coconut milk, tequila, and coconut extract. Continue beating until thoroughly combined and smooth, about 5 minutes. Add the confectioners’ sugar and continue beating on high speed, occasionally scraping down the sides of the bowl. The frosting should be smooth and spreadable. Adjust with more coconut milk if the consistency is too thick, or more confectioners’ sugar if it is too runny.
To assemble, spread the frosting on the cooled cupcakes and sprinkle with the shredded coconut.

This content is from the book Tequila by Joanne Weir.

Culinate Kitchen

Basic Butter Frosting

Bi-Rite Market’s Eat Good Food

Chocolate Sour Cream Bundt Cake with Chocolate Glaze

Cookbook Fridays

Tequila

Cake Keeper Cakes

Orange-Chocolate Chip Pound Cake with Sour Cream Glaze

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.