Recipe: Margarita Cupcakes with Tequila Lime Frosting
- For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp kosher salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs, at room temperature
- ½ Tbs lime zest
- 3 tsp freshly squeezed lime juice
- 2 Tbs tequila
- ½ tsp pure vanilla extract
- ½ cup buttermilk
To the Cupcakes:
- 2 Tbs tequila
- Andicakes prepared Lime Curd
For the Tequila-Lime Frosting
- 1½ sticks unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 2¾ cups powdered sugar
- 2 tablespoon lime juice
- 2 tablespoons tequila
- ½ pure vanilla extract
- Pinch of coarse sea salt
- lime zest curls
Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In a stand mixer on medium-high speed, cream the room temperature butter and sugar together until pale, light, and fluffy for 5 minutes.
Reduce the speed of the mixer to medium and add the room temperature eggs one at at time until fully incorporated.
Now scrape the sides of the bowl. Turn the mixer on medium low and add the lime zest, lime juice, tequila and vanilla. Mix until combined. Don’t worry the mixture may start to look curdled but it will all come back together.
Now lower mixer speed to low and add the dry ingredients and buttermilk in three batches, alternating with the buttermilk in two batches. Do not overmix and finish fully incorporating by mixing by hand.
Divide the batter between the lined muffin cups. Bake for approximately 18-25 minutes or until just slightly golden and a skewer shows only moist crumbs.
Allow cupcakes to cool for only 5 minutes, and then brush the tops of the cupcakes with 2 Tbs of tequila. Set the cupcakes aside to cool completely.
Using a melon baller remove the centers of the cooled cupcakes and save the tops of the cupcakes so they can be place back on top of the filled cupcakes.
Now fill the empy cavities with Andicakes prepared lime curd and place the tops back on the cupcakes.
While the cupcakes are cooling prepare the fosting. With the stand mixer on medium high using the whisk attachment, whip the room temperatur butter and cream cheese for 5 minutes. Next reduce the speed to low, and slowly add the powdered sugar until it is fully incorporated. Now add the lime juice, tequila and pure vanilla extract and increase the speed to medium-high speed until fluffy. Note that if the frosting appears too runny add some additional sugar, one spoonful at a time.
Frost cupcakes and garnish, with sea salt and lime zest curls.
Preparation time: 45 minute(s)
Number of servings (yield): 12
Copyright © 2012 Andicakes.
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