Margarita Cupcakes
For the Cupcakes:
1½ cups all-purpose flour1½ teaspoons baking powder¼ teaspoon salt½ cup unsalted butter, at room temperature1 cup granulated sugar2 eggs, at room temperatureZest and juice of 1½ limes2 tablespoons tequila¼ teaspoon vanilla extract½ cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila (i suggest 1, two would make them too mushy)
Tequila Lime Swiss Meringue Buttercream:
2 cups sugar
8 egg whites
3 sticks butter, room temperature
2 1/2 Tbsp lime juice
1-2 Tbsp Tequila
1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. 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, power on!)
6. 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.
7. 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.
8. 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.
To make the frosting, place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water).
Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes).
Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back together.
Add lime juice and 1 Tbsp tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon of tequila, if desired.

Margarita Cupcakes

For the Cupcakes:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
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 (i suggest 1, two would make them too mushy)

Tequila Lime Swiss Meringue Buttercream:

2 cups sugar

8 egg whites

3 sticks butter, room temperature

2 1/2 Tbsp lime juice

1-2 Tbsp Tequila

  1. 1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
  2. 2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  3. 3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
  4. 4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
  5. 5. 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, power on!)
  6. 6. 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.
  7. 7. 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.
  8. 8. 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.
  9. To make the frosting, place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water).
  10. Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
  11. Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes).
  12. Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back together.
  13. Add lime juice and 1 Tbsp tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon of tequila, if desired.
2 years ago | 09:06pm
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