How to Make Paloma Cupcakes

April 20, 2016 Leave a comment

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Infuse your cupcakes with tequila to create these delicious paloma cupcakes! This delicious dessert is bursting with grapefruit and lime flavors for an unforgettable treat.

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Tools:
– Shot Top Flavor Infusers – http://bit.ly/26fePRe
– Cupcake Pan – http://bit.ly/2Mh0H4M
– Color Cups – http://bit.ly/1phjmB8
– Micro plane
– Tip 1M – http://bit.ly/2vwc55X
– Decorating Bags – http://bit.ly/20XMuuX

Cupcakes:
– 1 grapefruit
– 1 lime
– 3 cups sifted cake flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup sour cream
– ¼ cup tequila
– 6 tablespoons (3/4 stick) butter, softened
– 1-1/3 cups granulated sugar
– 3 eggs

Icing:
– ¾- cup solid vegetable shortenin
– ¾ cup (1-1/2 sticks) butter, softened
– ¾ teaspoon reserved grapefruit zest
– ¼ teaspoon reserved lime zest
– 6 cups sifted confectioners’ sugar (about 1-1/2 pounds)
– 3 tablespoons tequila
– ¼ cup reserved fresh grapefruit juice
– 1 tablespoon reserved fresh lime juice
– 2 drops Wilton Pink Color Right Performance Color – http://bit.ly/1VCepS7
– 1 drop Wilton Yellow Color Right Performance Color – http://bit.ly/1VCepS7
– ½ teaspoon coarse sea salt

Infusion:
– ½ cup tequila

Preheat oven to 350ºF. Prepare muffin pans with baking cups.

Zest grapefruit, measuring 1/2 teaspoon for cake batter and reserving 3/4 teaspoon for icing. Juice grapefruit, reserving 1/4 cup for cake batter and reserving 2 tablespoons for icing.

Zest lime, measuring 1/2 teaspoon for cake batter and reserving 1/4 teaspoon for icing. Juice lime, reserving 2 teaspoons for cake batter and reserving 1 tablespoon for icing.

In large bowl, combine flour, baking powder and salt.
In small bowl, stir together sour cream, tequila and grapefruit juice.

In second large bowl, beat butter, sugar, 1/2 teaspoon grapefruit zest and 1/2 teaspoon lime zest with electric mixer until light and fluffy. Add eggs; mix well. Add flour mixture alternately with sour cream mixture, beating until just combined. Divide batter evenly between baking cups, filling about 2/3 full.

Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

For icing, beat shortening, butter, reserved 3/4 teaspoon grapefruit zest and reserved 1/4 teaspoon lime zest in large bowl with electric mixer until smooth. Gradually add sugar, one cup at a time, beating well after each addition. Scrape sides and bottom of bowl often. Gradually add tequila, reserved 2 tablespoons grapefruit juice, reserved 1 tablespoon lime juice and icing colors; beat at medium speed until light and fluffy. Pipe or spread icing onto cooled cupcakes. Sprinkle cupcakes with coarse salt.

For infused cupcakes, cut a small opening in the tip of Shot Top infuser. Place cut opening in tequila and squeeze top to fill. Insert into iced cupcake. When ready to eat, squeeze top of Shot Top infuser again to infuse cake with tequila.

Makes about 2 dozen cupcakes
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