{recipe} Margarita Cupcakes

Happy Cinco de Mayo!

To celebrate the Cinco de Mayo {well, if you haven't celebrated it before it's a chance to stuff yourselves with salsa, guacamole and margaritas!} I thought I would share this recipe which I found on the Brown Eyed Baker blog.

And you don't have to enjoy Mexican food for this one...it's a little sweet temptation {it's a little boozy as well - so it's adults only for this one}!

makes:: 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
1 cup granulated sugar
2 eggs
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
2¾ cups icing sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

one. Preheat the oven to 160 C. Line a standard muffin tin with paper liners; set aside.

two. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

three. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

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

five. 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.)

six. 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.

seven. 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.

eight. 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.

nine. 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: If you would prefer to not use liquor, you can omit it altogether and add 1 tablespoon of vanilla extract to the frosting.

Enjoy...and arriba!