Tequilacupcakes Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
• Mix cake mix and butter together in a large bowl; add eggs, margarita mix, and egg yolks and stir just until combined. Pour lemon-lime soda into batter and stir until foam is dissolved. Stir tequila into the batter. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Steps:

• Preheat oven to 350 degrees, and line muffin tin.
• Mix wet and dry ingredients seperately, then together.
• Fill cupcake liners and bake for about 22 minutes.

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
• Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
• Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
• Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean.
• Transfer cupcakes to a cooling ratck and cook completely before frosting.
• Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
• Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use.
• Spread icing on the cupckaes spreading all the way to the edges.
• Roll the outer edge of the cupcakes in the sugar crystals.

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
• In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
• In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.

Steps:

• Preheat oven to 350°F. Line cupcake pan with paper liners.
• Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
• In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine.
• Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal.
• Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes.
• When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached.
• Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
• Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).