Tequila Sunrise Cupcake Recipe


1/4 cup orange juice
1 1/2 teaspoons finely grated orange zest
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tablespoons tequila
1 tablespoon grenadine
red+yellow food coloring (optional)
1/2 teaspoons vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup butter or margarine, room temperature
3 1/2 cups confectioners’ sugar
1-2 tablespoons soymilk
2 teaspoons tequila
1 tablespoon grenadine
1 teaspoon finely grated orange zest


Preheat oven to 350F. Prepare muffin tin with paper liners.
In a large bowl, combine flour, baking soda, baking powder and salt. In another bowl, whisk together orange juice, orange zest, soy milk, oil, tequila, vanilla, grenadine, food coloring, and sugar.
Slowly stir in dry ingredients and mix until just combined (may be slightly lumpy).
Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
For frosting, cream butter in electric mixer for 1-2 minutes. Slowly add confectioners’ sugar, 1/2 cup at a time, until mixture is smooth and fluffy.
Add 1 tablespoon soymilk, tequila, zest, and grenadine, and mix until combined. Add more soymilk and/or confectioners’ sugar if needed to achieve proper consistency. Mix at medium-high speed until light and fluffy. Spread or pipe onto cooled cupcakes.

Caramel Tequila Milkshake

1 pint vanilla ice cream
1/4 cup caramel sauce
1/2 cup milk
2 shots of tequila

Combine all ingredients and blend. Divide between two glasses and top with whipped cream and a drizzle of caramel sauce.

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Tequila Mexican Cheese Dip


1 Tbs. olive oil
1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
1 medium white onion, cut into 1/4-inch pieces
Hot green chile(s) to taste, (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded  and finely chopped
3 Tbs. tequila, preferably a silver tequila
8 oz. Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, mild cheddar or brick, shredded (you’ll have about 2 cups)
1/2 cup (loosely packed) chopped cilantro (thick bottom stems cut off)


Heat the oil in a large (10-inch) skillet over medium-high. Add the tomato, onion and chile(s), and cook, stirring constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze. (If you tip the pan toward an open gas flame, the tequila will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with chips to dip.

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Smoked Chocolate Tequila Ice Cream


  • 3 cups half and half
  • 1 cinnamon stick
  • 5 black cardamom pods, crushed*
  • 2 small pieces of star anise
  • 1 tablespoon whole coffee beans
  • 1 cup turbinado sugar
  • 6 tablespoons good quality tequila
  • ¼ cup water
  • ¼ cup raw honey
  • 5 ounces bittersweet chocolate chips
  • 6 egg yolks




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4 oz GOOD Gold Tequila
8 oz Cheese
I used a combination of:
Pecorino Romano
Smoke Gouda (you can swap this for White American Cheese if you don’t like the smokiness & want a more “traditional” mac & Cheese flavor profile)
4 oz Parmigiano Reggiano
Your Favorite Pasta
Sea Salt (for the pasta water)

SAVE YOUR PASTA WATER (at least 2 cups)

Directions here

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