Margarita Cupcake Bites

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.

70th Birthday Cupcake Duo

Back in November, my mom threw a 70^th birthday party for a family friend. Although the guest of honor requested no big cake, I decided that cupcakes were an appropriate way to mark the occasion. The birthday girl decided on lemon and pumpkin, so I brought out a recipe for Lemon Cream Cupcakes I had made before and loved and tried a Pumpkin Ginger Cupcakes recipe she had found online, topped with a basic Cream Cheese Frosting. Although the two flavors were not, perhaps, the most expected pairing, both got rave reviews at the party.

More Pictures and Cupcakes after the jump...

Self-Frosting Nutella Cupcakes

Nutella is pretty much amazing. And making this recipe may or may not have been an excuse to buy myself some Nutella. These cupcakes look super cool and taste delicious. I highly recommend to anyone looking for something to satisfy their Nutella fix.

Recipe from Home Cooking Rocks

What you need…

140 g. of butter (that’s a little less than 2/3 cup), softened to room temperature
3/4 c. white sugar
3 eggs
1/2 tsp. of vanilla
1-3/4 c. of all purpose flour
1/4 tsp. salt
2 tsp. baking powder
9-12 (depeding on the size of your cupcake pan) heaping tsps. of Nutella

What to do...

Preheat the oven to 325 degrees F. First, you need to have all your ingredients at room temperature, including the eggs and the Nutella. Sift together the flour, baking powder and salt. Set aside. Place the sugar and butter in a large mixing bowl. With a wire whisk or a mixer, beat the butter and sugar together. Just keep beating until the mixture is light and creamy. Add the eggs, one at a time, beating after each addition. Add the flour mixture and mix. The mixture may appear lumpy at first, but keep right on mixing until you have a smooth batter. Note that the batter will be heavy and hardly pourable. Stir in the vanilla. Meanwhile, line the muffin pan with paper cups. Use an ice cream scoop (very practical) to fill the pans until about 3/4 full. Top with a heaping teaspoonful of Nutella. Take a toothpick, dip into the unbaked cupcake until the tip hits the bottom of the pan.Using a scooping motion, swirl the Nutella with the batter so that some of the batter comes up on top of the Nutella. Bake in a preheated 325 degree F oven for exactly 20 minutes.

Love me some Nutella

Batter with dollops of deliciousness

After swirling the batter over the Nutella

Post-baking. The roommates have already attacked the pan

My roommates excited to try the result!