Margarita Cupcakes

Cake.  Frosting.  Booze.  Perfect.

I made these adorable Mini Margarita Cupcakes for a fun couple who were having their wedding shower this week-end.  I happen to know that they enjoy having a tequila shot (or two) every now and then.

Doesn’t this just take you back to hot summer days on a patio?    Seems such a long way away at the moment, as my husband is outside stringing up the Christmas lights.

No matter, these festive shots are perfect for any adult party any season.  With tequila on the cakes and in the icing, they have all the flavour of the popular lime drink.  Sans hangover…..  gracias!

I used Martha Stewart’s recipe for Lemon Cupcakes and just substituted the lemon for lime.   Then I brushed the tops of the warm cakes with some tequila.  Then, and you know this is coming, I made my favourite frosting and flavoured it with tequila and lime.  Just for an extra lime kick, I put a little dollop of lime curd right on top.

Lime Cupcakes

yield is about 30 minis

• 1 1/2 cups flour
• 1 1/2  tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 2 limes, zested and juiced
• 1/4 tsp vanilla
• 1/2 cup buttermilk, room temperature
• tequila for brushing on warm cakes

Preheat oven to 350. Prepare muffin tins with mini paper liners or line mini baking cups on a cookie sheet.

1.  Whisk flour, baking powder and salt together in a small bowl and set aside.

2.  Cream butter and sugar until pale and fluffy (about 5 minutes).  Add eggs one at time, mixing thoroughly before adding the next one.  Add lime zest and lime juice and mix well.

3.  On low, add the dry ingredients in three batches, alternating with the buttermilk.   Mix only until just incorporated.

4.  Fill each muffin cup ~3/4 full. Bake for 8 minutes or until a skewer inserted comes out clean.  Remove cakes to a wire rack to cool.  Lightly brush each cake with tequila while still slightly warm.

Tequila and Lime Swiss Meringue Buttercream

• 2 cups unsalted butter cubed, at room temperature
• 5 large egg whites
• 1 cup + 2 tbsp of sugar
• 1 teaspoon pure vanilla extract
• pinch of salt
• 1 tbsp tequila (or to taste)
• 1 tbsp lime juice

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt tequila and lime and beat until combined.  Use immediately.

Lime Curd

*from Food.Com

Note: this makes a lot of curd!  Save it and use it for a yummy lime mousse or halve the recipe.

• 3 tablespoons lemon zest
• 1/2 cup fresh lime juice (2 to 4 lemons)
• 1 1/2 cups sugar
• 8 tablespoons butter
• 3 eggs, lightly beaten
• 2 egg yolks, lightly beaten

1.  In a medium saucepan over medium-high heat, combine lime zest, lime juice, and sugar.  Bring just to a boil then reduce heat to medium-low and simmer 5 minutes.  Add butter and stir until it has melted and combined.  Remove from heat and cool to room temperature  Beat eggs into cooled lime mixture until well blended.  Return to heat and cook over medium-low heat, stirring constantly, 10 minutes or until mixture thickens and coats spoon.  Refrigerate at least one hour.