Ingredients

The following ingredients have 24 Servings
  • 1/2 cup sunflower oil
  • 4 large eggs (at room temperature)
  • 1 1/4 cups super fine sugar
  • 2/3 cups watermelon pucker
  • 1/2 cup high-quality silver tequila
  • 2 Tablespoons orange liqueuer (cointreau, tripple sec)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup non-fat dry milk powder
  • 3.4 ounce instant vanilla pudding mix (one package)
  • 2 3/4 cups cake flour (I used Queen Guinevere Cake Flour)
  • 1 cup powdered sugar (see note about Bundt Shots)
  • 1 1/2 Tablespoons watermelon pucker
  • 1 1/2 Tablespoons high-quality clear tequila
  • 1/2 Tablespoon orange liqueuer

Instruction

  • Preheat oven to 350 degrees. Spray cake pan with baking spray, set aside.
  • Beat eggs, oil, and sugar together with a mixer.
  • Add the watermelon pucker, orange liqueur, and tequila, mix to combine.
  • Add the dry ingredients and beat until smooth, scraping the sides occasionally.
  • Add raspberry/pink gel food coloring, about 1/8th teaspoon, and mix until evenly colored.
  • Pour batter into prepared pan(s), cupcake liners. Do not fill more than 3/4s full.
  • Bake mini/teacake bundts for 12 minutes. Original Bundt for 47 - 55 minutes. Cupcakes for 17 - 19 minutes.
  • Remove from oven and allow to cool in pan for 10 minutes.
  • While cake is cooling, prepare the glaze. Place powdered sugar in a bowl.
  • Add the alcohol.
  • Whisk to combine until smooth.
  • For "Bundt Shots", dip each bundt into glaze and place on a wire rack sitting on a baking sheet.
  • For Bundt, place cake on a wire rack over a large plate and pour glaze over cake with a large spoon.
  • Move cake to a clean plate, and reuse glaze from first plate.
  • Allow cakes to cool completely before serving.
  • For cupcakes, allow to cool completely before frosting.
  • Pipe a ring of frosting around edge of cupcake.
  • Sprinkle ring with clear sugar crystals.
  • Fill center with additional frosting.
  • Trim a straw to fit in the cupcake.