Spring is here!
Easter and Passover are around the corner.
Cinco de Mayo’s a few weeks away.
Today I’m joining a fun group of bloggers for a Spring Sweets blog hop
hosted by Cindy at Cloches and Lavender.
We’re sharing Spring dessert table ideas.
If you’re visiting from White Lilac Farmhouse … welcome!
It’s wonderful to have you here at Make Mine A Spritzer.
I’m Juliet, a serial home renovator and spritzer maker living at Snowberry,
my Cape Cod style ranch home, in Northern California.
Here we go …
I’m celebrating all things spring with cupcakes!
Coco Loco Tequila Cupcakes
This adults-only cupcake recipe is the softest, moistest,
most coconutty cupcake you’ve ever tasted.
Want to make them kid friendly?
Just skip the tequila.
Let’s make cupcakes.
This post includes affiliate links for your convenience at no additional cost to you. You can read my full disclosure policy here.
Recipe linked here … and also found at end of post.
I thought it was fun to use pretty baking cups
in lieu of cupcake papers.
Use whatever you have on hand.
(On my second go-round I placed cupcake papers inside the baking cups.)
Short on time?
Buy a white cake box mix.
Add a teaspoon of coconut extract
and a cup of shredded, sweetened coconut to the batter.
Then get straight to the frosting.
And speaking of frosting …
The combination of cream cheese and coconut is divine.
And the tequila adds a little zing.
But feel free to leave it out.
I piped on the frosting using a pastry bag
and Wilton #1A tip.
Or make it easy on yourself and spread it on with a knife.
After sprinkling the shredded sweetened coconut on top,
I zested a little lime peel as well.
So there you have it!
A fun dessert to celebrate spring.
The recipe, by Joanne Weir, comes from her book
PIN THIS POST AND SAVE FOR LATER ~
SHOP SPRING CUPCAKES ~
Check out my Celebrate Spring idea list on Amazon for many of the baking
and decorating essentials mentioned in the post.
Now off you go to visit Cindy, our hop host, at Cloches and Lavender.
Her Spring cookies look amazing!
Click the links below the images to go straight to their posts. We hope this inspires your sweet tooth and enjoy the upcoming Easter and Passover season!
As always, I appreciate your visit and welcome your thoughts in the comments below.
Cheers from Snowberry!
Coco Loco Tequila Cupcakes Recipe ~
Makes 2 dozen cupcakes
Reprinted from TEQUILA: A Guide to Types, Flights, Cocktails, and Bites by Joanne Weir. Photography by Lara Hata. Copyright © 2009. Ten Speed Press, Berkeley, CA.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Large pinch of salt
1 cup unsalted butter, at room temperature
1 cup sugar
1 cup unsweetened coconut milk
2 tablespoons fresh grated ginger
1 teaspoon coconut extract
1/4 cup 100 percent agave tequila (I used Patron Silver)
1/2 cup buttermilk (if you skip the tequila, add a little more buttermilk)
1 cup shredded sweetened coconut
Coconut Cream Frosting
1/2 pound cream cheese, at room temperature
2 tablespoons unsweetened coconut milk, or more as needed
2 tablespoons 100 percent agave tequila
2 teaspoons coconut extract
3 cups confectioners’ sugar, sifted, or more as needed
1 cup shredded sweetened coconut
Preheat the oven to 350°F. 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, to make the frosting, 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.