Friday, May 4, 2012

Margarita Cupcakes

I have been planning to make these cupcakes all week, by Thursday night all the anticipation turned into was me craving a real margarita. On a Thursday night, you can't say no to that craving and needless to say giving in made the wait for these guys a lot less painful. Not only is tomorrow Cinco de Mayo but Mifflin Street block party too. These were perfect for my more classy weekend plans. I don't actually plan to go to Mifflin. Instead, I will be enjoying one of these bad boys, with a real margarita on the side watching the chaos from my balcony. There might also be one or all of these in addition to the cupcakes to make it a real fiesta: black bean & bacon taquitos, red chile rice, drunken pinto beans, tomatillo salsa or Mexican macaroni. Its a go big or go home kind of day!

Now about the cupcakes. They actually taste like a margarita, without the tequila being overpowering (for the tequila haters out there). I would recommend using a decent white/silver tequila. The same thing holds true with booze as wine: cook with something you would want to drink. The buttermilk and lime juice adds a nice tang to the super moist cupcake. The frosting is sweet and a bit salty, just like a margarita should be. These are not just good for Cinco de Mayo but any summer pot luck or BBQ. They don't take any more time than your standard cupcake, but the wow factor is bigger. When you do make these, which I know you will, plan on making them in the afternoon and enjoy a nice margarita on the side while they bake and cool.



Makes 12 cupcakes, adapted from Brown Eyed Baker
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs
Zest and juice of 1 1/2 limes
3 tablespoons white tequila (such as Jose Silver, Milagro or Patron)
1/4 teaspoon vanilla
1/2 cup buttermilk
2 sticks butter, softened
2 cups powdered sugar
2 tablespoons tequila
Juice of 1/2 a lime (about 1 tablespoon)
A pinch of coarse salt

  1. Preheat the oven to 325F. Line a 12 cup muffin pan with liners and set aside. In a medium bowl whisk together the flour, baking powder and salt.
  2. In a mixer with a paddle attachment on medium-high speed, beat the butter and sugar until light and fluffy (about 5 minutes). Reduce the speed medium, adding the eggs one at a time until incorporated.
  3. Scrape the sides down and add the lime zest and juice, tequila and vanilla, mixing until well combined (it will start to curdle, but do not worry it will all come together).
  4. Reduce the mixer speed to low, adding the flour and buttermilk in alternating batches, starting and ending with the flour. Mix until just combined and give it one last stir with a spatula. 
  5. Divide the batter evenly between the tins and bake for 20-25 minutes or until slightly golden and when a toothpick is inserted moist crumbs come out. Cool the cupcakes in the pan for 5 minutes and then transfer to a rack to cool and brush with 1 tablespoon of tequila (I put the tequila in a glass to make a margarita in later with the leftover tequila!). Cool completely before frosting.
  6. To make the frosting, whip the butter in an electric mixer on medium-high for 5 minutes. Reduce the speed to low and gradually add the powdered sugar, scraping down the sides occasionally. Once it is well incorporated, add the tequila, lime juice and salt and mix until the frosting is light and fluffy. Frost the cupcakes and garnish with a lime wedge and zest. Enjoy!

1 comment:

  1. I found your recipe when doing a search for margarita cupcakes. I decided to use your icing with another cupcake recipe. I found that 2 cups of powdered sugar was not nearly enough. I ended up using 4 cups and it was still softer than I would prefer, but it did give me a nice swirl. At only 2 cups, it tasted like sweetened butter. But 2 tbsp of tequila and 1 tbsp of lime was perfect. The flavor was very nice (once I got enough sugar in it).



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