Wednesday, May 1, 2013

Margarita Cupcakes

Oh yes, these are the REAL things baby...

MARGARITA!

CUPCAKES!

GOODNESS!


These are ADULT only cupcakes!

So, if you plan to make them for a party and you have little kiddos running around... make sure you put them in a safe place. And make sure you make a kid-friendly cupcake option {said from experience --- trust me}.


These things are delicious!

The first time I made them was for a Cinco de Mayo party last year. They were a HUGE hit. And I have been making them for special occasions several times throughout the year. So, now that Cinco de Mayo is right around the corner..... I thought I would hop to it and start the breaking process!


MARGARITA CUPCAKES

Yield: 24 cupcakes
Prep Time: 25 minutes | Bake Time: 25 minutes

Cupcakes:
1 cup all-purpose flour
2 cups cake flour
3 teaspoons baking powder*
1/2 teaspoon salt
1 cup unsalted butter, slightly softened and cut into chunks
1/2 cup Truvia
1/2 cup sugar
4 eggs at room temperature
Zest and juice of 3 limes
1/2 teaspoon vanilla extract 
1 cup of buttermilk**

* I use sodium free baking powder
** I use non-fat milk and distilled white vinegar to make the buttermilk. If you want to do this, just combine 1 tablespoon of distilled white vinegar and then add the milk to  equal 1 cup, let it sit for 5 minutes, stir and then there is your buttermilk!

Brushing for the Cupcakes:
2 to 4 tablespoons of tequila 

Tequila-Lime Frosting:
2 cups unsalted butter at room temperature
5 cups powdered sugar
2 tablespoons lime juice
4 tablespoons tequila
Pinch of coarse sea salt {if desired}

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

2. In a medium bowl, whisk together 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 4-6 minutes}.

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

5. Add 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.... I am SO glad I was told about this the first time I ever did it.... cuz it really does start to look gross, but it also... really does come back together.}

6. Reduce mixer speed to low. Add dry ingredients in 3 batches, alternating with the "buttermilk" in 2 batches. Mix only until just incorporated, using a spatula to give it one last mix by hand.

7. Divide 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 the cupcakes to cool for 5 to 10 minutes then remove to a cooling rack. Brush tops of the cupcakes with the 2-4 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

9. FROSTING: whip 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, as needed, until it is all incorporated. Give it a mix on medium speed for about 30 seconds. Add lime juice, tequila and salt then mix on medium-high speed until incorporated and fluffy.

10. Frost cupcakes and garnish with lime wedge and additional sprinkling of sea salt. I also utilized the cupcake toppers found here. I just printed, circle punched and attached to large toothpicks.


AGAIN.... These are NOT kid friendly.

They really can pack a punch. So eat..... responsibly.


With the tequila in the cupcake batter, brushed on the cupcake, and in the icing.... it's delightful and refreshing.

Quite a surprise AND a sure hit at any fiesta or summertime gathering.


FIESTA! PARTY! CUPCAKES!!!


Enjoy, my friends.... ENJOY!

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