2 ¾cupscake flourI used Queen Guinevere Cake Flour
For the Glaze
1cup powdered sugarsee note about Bundt Shots
1 ½Tablespoonswatermelon pucker
1 ½Tablespoonshigh-quality clear tequila
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.
Glaze- Bundt Shots will take twice as much glaze as a regular bundt cake. Double or triple the recipe for full coverage.
For the Frosting- I use my regular Buttercream Frosting recipe, but substitute 2 teaspoons watermelon pucker, 1 teaspoon tequila, and 1/2 teaspoon orange liqueur for the flavorings. Color with the same gel coloring that is used for the cake.
A bundt cake will serve 12 - 16 depending on the size of your slices.