Oh, summertime. Once the weather begins to heat up
and the sun retreats from hibernation, I am all about soaking up every ounce of
the season, from picnics to beach days. The bright (and slightly boozy) flavor
of these margarita cupcakes is sure to be a hit at any summer BBQ or potluck,
and the mini size is just enough for a treat which is satisfying but not too heavy.
Margarita Mini Cupcakes
(from Brown Eyed Baker)
(makes 36 mini
cupcakes)
What you need…
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
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
For the Tequila-Lime
Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt
What to do…
1. Preheat the oven to 325 degrees F. Line mini muffin tins 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 15 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. Set the cupcakes aside to cool completely before frosting them.
9. 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. Enjoy!
Mixing the batter |
Pre-oven |
Post-oven |
Yum! |
Why it rocks to be my roommate... |
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