"I'm on a diet. I only eat cupcakes on days that ends in a Y."

Wednesday, September 14, 2011

Margarita Cupcakes - Week 8

When  margarita cupcakes were suggested to me I was rather skeptical, but I think they are Yum-o! I searched high and low for a recipe for margarita cupcakes I found nearly 90% of the recipes used a box cake mix.  I am pretty anti-boxed mixes, for the purpose of this blog.  I thought about creating my own version using a favorite white cake recipe, but I did want to have to play trial and error this week.  I finally decided on a recipe from The Brown Eyed Baker.  Thanks to Kristen Lichtle for introducing me this blog.  I LOVE it!!

I made a few cupcake holders for these and I think they'd be really cute with either an umbrella or a straw placed off to the side.  Overall I think these turned out well. It's been a really long time since I've had a margarita, so I'm not sure they really taste like one.  The tequila flavor is mild, and I think it compliments the lime nicely. 

Margarita Cupcakes - from Brown Eyed Baker

Yield: 12 cupcakes
Prep Time: 25 minutes | Bake Time: 25 minutes
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 standard 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 (about 5 minutes).
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, power on!)
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 and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. 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 of an electric mixer using the whisk attachment 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. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.

1 comment:

  1. I think these are the most amazing cup cake I ever put in my mouth. I don't normally have a sweet tooth but I think I could eat like 20 of these!