89. Almond Joy Cupcakes by Jamie Brown!

INGREDIENTS

CUPCAKES:

1 cup butter, softened
1 3/4 cup sugar
3 eggs
2 1/4 cup all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup baking cocoa
1 3/4 cup milk1 tbsp vanilla extract1/2 tsp ground cinnamon

FROSTING:

1 cup butter, softened
4 cups powdered sugar
1/2 tsp ground cinnamon
2 tsp vanilla extract5 tbsp milk
1 bag sweetened coconut

slivered almonds for garnish

CUPCAKES DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add sugar, beating 5-7 minutes.  Add eggs, one at a time, beating just until yellow disappears.
3. Combine flour and next 4 ingredients in a large bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla.  Pour batter into 3 greased and floured 9 inch cake pans. 4. Bake for 22 minutes or until a toothpick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes.  Remove from pans and cool completely on wire racks.

5. Spread 3/4 cup frosting between each layer and spread remaining on top and sides.

FROSTING DIRECTIONS

Combine all ingredients except almond and coconut in a mixing bowl.  Beat at medium speed with an electric mixer until smooth and fluffy.  Fold in coconut and garnish cupcakes with almonds in small bunches on top.

88. Tequila Lime Shrimp Fajitas

INGREDIENTS
1 lb peeled shrimp
4 flour tortilla shells

1 green bellpepper, sliced

1 onion, sliced
2 tbsp Jose Cuervo 1800 Tequila
3 tsp olive oil plus more for grill
2 tbsp sofrito
1/2 fresh cayenne pepper, sliced thin
1/2 tsp black pepper
2 cloves crushed garlic
juice from one lime plus slices on side

DIRECTIONS
1. Mix together tequila, oil, sofrito, garlic, lime, and pepper and pour over shrimp in bowl.
2. Heat grill/griddle with a few tbsp of olive oil.
3. Saute peppers and onion until softened and set aside.
4. Saute shrimp on grill until browned and thoroughly cooked.
5. In serving bowl, mix shrimp and vegetables together.
6. Slightly brown tortilla shells on grill and serve in tin foil.
7. Enjoy and be sure to have saved a bit of Cuervo and lime to drink!