Sangria Cupcakes

In a few months it’ll be 120 degrees in Phoenix, but for now it’s absolutely amazing and 70 degrees and sunny. It’s easy to get Spring fever right dab in the middle of February. I’ve already started planning out my Spring schedule with minor league baseball games, farmer’s markets and gardening.

It’s this time of year in Phoenix that the citrus trees ares are loaded with tangelos, oranges and lemons. People practically walk into the office with crates full of fruit to give away in hopes that it won’t all be wasted.

So, I’ve been toying around with what my Cupcake Hero entry should be for February’s theme of LIQUOR. First I started trolling mixology websites; B52s, Mint Julips, Purple Hooters were all options for a cupcake variation. Heck, I could go easy, make a chocolate cupcake with some Bailey’s frosting and call it a day. But that wasn’t really inspiring any creative juices in the kitchen.

Saturday morning came (only a few days till the deadline) and while I was making my grocery shopping list a little cookbook (drink book) caught my eye. Sangria: Fun and Festive Recipes. Rock on, right? It’s perfect. I’ve got tons of citrus that needed to be used and inspiration.

Here’s how it went:

For the cupcakes: I used an Orange Chiffon Cake recipe from the cookbook cupcakes! by Elinor Klivans. When I pulled them out of the oven, I brushed the tops of the cupcakes with Triple Sec an orange flavored liquor.

For the sangria inspiration: I used a mixology book called Sangria by Mittie Hellmich. I chose a white citrus sangria recipe that featured oranges and berries.

For the Frosting: I used a standard buttercream and added orange zest, homemade pomegranate grenadine and another 2 t. of Triple Sec.

Okay and one last close up simply because with produce this fresh and tasty, it deserves it.