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Happy Cinco De Mayo! — With Margarita Cupcakes

Happy Cinco de Mayo!

Let me introduce Margarita cupcakes — a lime & tequila cake, with more tequila brushed on top, topped with a tequila lime buttercream and a sprinkle of coarse sea salt — now, this is heaven! Recipe adapted from Brown Eyed Baker, so you can make some for your weekend celebrations too. Killer recipe, you must go try it. It’ll make your entire house smell like tequila.. and this is a good thing, trust me.

Margarita Cupcakes with Tequila Lime Buttercream
Makes 1 dozen cupcakes.

1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
Zest and juice of 1½ limes
2 TBSP Patron Silver tequila
¼ tsp pure vanilla
½ cup buttermilk

1 cup unsalted butter, room temperature
2¾ cups powdered sugar, sifted
1 TBSP lime juice (about ½ lime)
2 TBSP Patron tequila
Pinch of coarse salt

Preheat the oven to 325 degrees F; line a standard cupcake tin with liners. In a medium bowl, whisk together flour, baking powder and salt. In a stand mixer, beat butter and sugar on medium-high speed with the paddle attachment, until pale, light, and fluffy. Reduce speed to medium, add the eggs one at at time, mixing thoroughly. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. Reduce the mixer speed low, adding the dry ingredients alternating with the buttermilk. Mix only until just incorporated.

Divide the batter between the muffin cups, filling just more than 3/4 full. Bake for approximately 30 minutes, rotating pans after 15 minutes. Cupcakes will be lightly browned and will bounce back when touched lightly in the center. Once done, allow cupcakes to cool in the pan for 5 minutes, then remove to a cooling rack. Generously brush the tops of the cupcakes with extra tequila — this will add a kick of that great tequila flavor! Set the cupcakes aside to cool completely before frosting.

While the cupcakes are cooling, make the frosting. Beat the butter on medium-high speed using the paddle attachment until light and pale (approx 3-5 minutes). Reduce the speed to low, gradually adding your powdered sugar, until incorporated. Scape the sides, mix again on medium for about 1 minute. Add the lime juice, tequila and salt on low speed; mix on medium-high speed until fluffy. Frost cupcakes, adding a sprinkling of salt and a lime wedge.

Tips and tricks:

  • Do not open the oven until after 15 minutes, allowing the cupcakes time to set (otherwise can fall and become flat, dense cakes).
  • Use a star tip to get the frosting in the above design, swirling from the center immediately outwards, and then back inwards and up.
  • Use the best tequila you have, the best butter and vanilla, fresh squeezed limes for this recipe; makes a tremendous difference.
  • Make a family friendly cupcake — just omit the tequila. These will still taste much like Key Lime Pie cupcakes, amazing!

Hope everyone has a great weekend!



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