Monday, November 14, 2011

Margarita Cupcakes!

Tequiilla in a cupcake? Yes please! I made these bad boys this weekend when I was having some company over. I spared you the baking process photos (only because I was busy and running around as well) but below is the recipe I used if you would like to try it out. I also may have been hired for my first baking gig (so what if it was by my sister?)...so I am excited about that! Cheers!

Margarita Cupcakes

Yield: about 24 cupcakes

Ingredients:
For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk


For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, at room temperature
2½ tbsp. freshly squeezed lime juice
2-4 tbsp. tequila


Directions:
To make the cupcakes, preheat the oven to 325˚ F.  Line two cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.  Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice and vanilla.  With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.


Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.  If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.

To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!)  Stir in the lime juice and tequila and mix until fully incorporated and smooth.

Frost the cooled cupcakes with the buttercream.  Garnish with lime zest and lime slices as desired.

2 comments:

  1. OMG I am obsessed with the Tequila Sunrise cupcakes from this cupcake truck in DC (Curbside Cupcake) and if these taste anything like it I have to try them they look amazing!

    ReplyDelete
  2. I love baking too! Let's go into baking business together!!!!
    Amazing!

    ReplyDelete