Coconut Margaritas!! A cocktail and a cupcake for National Margarita Day!

Apparently February 22, 2019 is (was) National Margarita Day. So I decided to celebrate this very important day with one of my favorite margaritas, the Coconut Margarita! I figured since I had the tequila out, why not make a Coconut Tequila Cupcake to go with it?!? And so begins the Adventures of a Cocktail and a Cupcake...

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If you like margaritas and you like coconut, then you HAVE to try a Coconut Margarita using this coconut tequila! It's such a perfect combination of sweet and sour and it smells and tastes amazing! Here is the recipe:

Coconut Margarita Ingredients

2 oz. 1800 Coconut Tequila

2 oz. fresh lime juice

½ oz. agave syrup or simple syrup

Toasted coconut for rim

Lime wedge for garnish

1. Prepare glass by rimming top with agave syrup and dipping into toasted coconut. Add fresh ice.

2. Add all ingredients to a shaker with ice, shake and pour into prepared glass.

3. Add lime wedge, serve and enjoy!

And if that wasn't enough lime and coconut for you, here is the recipe for a coconut tequila cupcake with coconut tequila frosting. A boozy baked treat that tastes just like the drink!

Coconut Tequila Cupcake Ingredients

1 cup flour

¾ cup sugar

1 ½ teaspoons baking powder

¼ teaspoon salt

3 tablespoons unsalted butter, room temp

½ cup milk

1 egg

¼ teaspoon coconut extract

1 tablespoon 1800 Coconut Tequila

1 tablespoon lime juice

1 tablespoon lime zest

1. Preheat oven to 325 and prepare cupcake pans (makes 12 cupcakes)

2. Zest lime, then juice it

3. Place butter and sugar in mixer and beat until creamed

4. While butter is mixing, Sift flour, baking powder and salt into a mixing bowl

5. Put egg, milk coconut extract and tequila in a bowl and whisk together

6. Add flour mixture and egg mixture about 1/3 at a time and beat until just mixed in

7. And lime juice and zest to bowl and mix just until smooth, you don't want to overmix!

7. Scoop batter into cups and bake for 22-24 minutes

8. Allow to cool in pan for a few minutes before transferring to a cooling rack

Coconut Tequila Frosting Ingredients (about 3 cups of frosting)

1 cup shortening

1-2 tablespoons 1800 Coconut Tequila

¼ teaspoon coconut extract

1 teaspoon lime juice

4 cups powdered sugar

3 tablespoon milk

green food coloring, I used gel

lime zest for garnish

toasted coconut for garnish**

1. Add shortening, tequila, coconut extract and lime juice to bowl and mix for 30 seconds.

2. Add 2 cups powdered sugar and mix in

3. Add 2 tablespoons milk, mix in

4. Add remaining powdered sugar, milk and the food coloring and beat until smooth

**Did you know you can toast coconut in the microwave?? Place sweetened coconut on a microwave safe plate, cook for 1 minute. Remove from microwave and stir around. Put back into microwave for 20-30 second intervals, stirring after each time to even out cooking.

Both of these are an indulgent treats that are sure to hit the spot. Don't have or want the tequila or sharing with kiddos? No problem!! Eliminate the tequila and you will have some delicious coconut lime cupcakes and frosting!

Cheers!