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Margarita Cupcake

Margaritas. Sigh. Beaches, friends, and warm weather. I love margaritas. Yet I think anytime is perfect for a margarita. Love them.

You know what I also love? Cupcakes. There is nothing like biting into a perfect cupcake. Especially with yummy boozy frosting on top.

Meet the margarita cupcake. They met, fell in love and made this perfect cupcake. I was  tempted to make a margarita while baking, but I decided against it. Which was probably a good thing.  More than likely I would have ended up with a messy cupcake if even a cupcake! After baking this, I was able to have my margarita, only in cupcake form!

Zumba also makes me want margaritas. Which really defeats the purpose. Why would you have a margarita after a workout? Then again, why not? All the fun latin music and you just want a cocktail afterwards. It isn’t as bad if you make a skinnygirl margarita!

This cupcake was fabulous. It literally tasted like  If you don’t like tequila or margaritas, this is not for you. This is perfect for summer, spring or anytime you want a margarita!

Margarita Cupcakes

Makes 12 cupcakes

For the Cupcakes:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

To Brush the Cupcakes:
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

1. Preheat the oven to 325 degrees F. Line a  muffin tin with paper liners; set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy.

4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together)

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden.

8. Allow cupcakes to cool for 5 to 10 minutes. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

9. To make the frosting, whip the butter on medium-high speed  for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Recipe adapted from Brown Eyed Baker

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