A few years ago I really got into baking with liquor, I bought almost every basic liquor out there and now, I barely bake with it anymore. It’s a shame because I used to want to open up my own bakery based off of alcohol cupcakes and call it ‘Cocktail Cupcakes’ though, maybe one day it will happen.
Anyways, September 18th is one of my best friends birthday! Happy birthday Morgan! We had met back in college, we both attended Penn State Berks back in 2010. So that means we’ve been friends for seven years now. Like any other friendship we’ve had our ups and downs and we somehow managed to make up and stay friends.
Morgan and I were out to eat at Yard House in King of Prussia about two months ago and at the time I had published my first blog post, the gin and tonic cupcakes. We talked about that and someones birthday and she had gotten cupcakes for them and Giant messed them up. Then she told me what she wanted for her birthday, one of her favorite drinks in cupcake form, Margaritas. How could I pass that up? We’ve been friends for so long and I don’t think I’ve actually ever made her anything. So what better way to say ‘Happy Birthday’ to my best friend than to make her cupcakes and dedicate this post to her? I love you.
She’s also obsessed with pineapples, so of course I had to combine her two favorite things into cupcakes.
I went through about five different ideas for these cupcakes before I settled on this recipe. There’s so many ways you could have gone with this, but I’m happy with how they turned out.
*makes about 41 cupcakes
- 4 1/2 cups of flour
- 4 1/2 teaspoons of baking powder
- 1 1/2 teaspoon of baking soda
- 3/4 teasooon of salt
- 2 1/4 cups of sugar
- 6 eggs
- 3 stick of butter – unsalted – room temp
- 4 1/2 teaspoons of vanilla
- 3/4 cup of sour cream
- 1 1/2 cup of crushed pineapple – drained. Save the juice for later. Or you can chop up fresh pineapple into small chunks.
- 1 1/2 cup of pineapple juice
- 1 1/2 cup of sugar
Pineapple Tequila Frosting
- 2 cup of unsalted butter – room temp
- 5 1/2 cups of confectioners sugar – sifted
- Zest of 1 lime
- Juice of 1 lime
- 2 tablespoons of tequila *I didn’t have tequila and used white rum instead
- Milk *for desire consistency
- Prehest oven to 350 degrees and line cupcake pans with liners.
- Cream together the butter and sugar. About 4mins on medium – high speed.
- In a large bowl mix together the flour, baking soda, baking powder, and salt.
- When the butter and sugar are combine, add in the eggs one at a time, scrapping down the sides.
- Add in the vanilla and sour cream.
- Next add in the pineapple.
- Then add in half of the dry ingredients. Let it combine, then add in the rest.
- Fill cupcake liners 2/3 full and bake for about 14 – 16 minutes or until a tooth pick comes out clean.
- Let them cool in the pan for about five minutes and then place on a wire rack.
Pineapple Simple Syrup
- In a medium sauce pan combine the pineapple juice and sugar.
- Heat on high, stirring occasionally until it’s about to boil.
- Dip the cupcakes in the syrup or drizzle on top.
- When the butter is at room temperature, cream in a mixer for about 5minutes on medium – high.
- While the butter is in the mixer sift the confectioners sugar and zest a lime.
- Then add in the lime zest and confectioners sugar and mix. About 2-3mins.
- Then add in the juice from one lime and tequila.
- If needed add in some milk to reach the desire consistency.
After my cupcakes were baked and I dipped them in the simple syrup, I then frosted them, added a piece of pineapple on top and some fleur de sel.