Monday, June 25, 2012

Margarita Cupcakes with Tequila Lime Frosting

For the cupcakes:
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 eggs, at room temperature
3 limes, zested and juiced
1/2 tsp vanilla
1 cup buttermilk (or 1 cup milk + 1tsp lemon juice)
1/2 cup tequila
1/4 cup Triple Sec

Preheat oven to 325 degrees. Line 24 muffin tins with paper liners
In a medium sized bowl, whisk together flour, baking powder, and salt
In the bowl of an electric mixer, cream together butter and sugar on medium-high speed until light and fluffy (about 3 minutes)
Add eggs one at a time, beating thoroughly after each addition. Mix in lime zest and juice
With the mixer on low, add the flour mixture in 3 batches, alternating with the buttermilk -- starting and ending with flour. Mix until just incorporated, do not over-beat.
Fill each muffin cup about 3/4 full and bake for 25 minutes, or until cake tester comes out clean
In a small bowl, combine tequila and Triple Sec
When cupcakes are finished baking, brush the liquor mixture onto the top of each cupcake. Allow cupcakes to cool completely before frosting.

For the icing:
1/4 cup melted, but not hot, butter
4+ tbsp tequila
2 tbsp lime juice
2 tbsp lemon juice
zest of 1/2 lime
zest of 1/2 lemon
2 cups + more for thickening powdered sugar, sifted

Cream together all ingredients until well blended. if frosting is too thick, thin it with a little tequila. if it is too thin, add a little powdered sugar. add more zest if you need more lemon or lime flavor. you will want a nice whippy consistency. pipe onto cupcakes, stick in the fridge immediately to get them to set up a little.

Jill and I wanted to make some alcoholic cupcakes because she had seen a stand at a street fair selling them so we looked for the recipes that incorporated the most alcohol. By brushing on the tequila afterwards, the cupcakes keep the booze and gives them a soft, wet texture like a rum cake.

I don't know what happened with the frosting but it was kind of a disaster. More of a glaze than a frosting. It was super thin and we ended up adding a ton of powdered sugar even after we put it in the fridge over night. We also tried to do it without a mixer so that could have been the problem too.

The cupcakes did taste really good and there was about a shot of liquor in each cupcake so overall they were a win. 

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