Being a lover of margaritas, I thought what would be almost as good as that intoxicating beverage, but a cupcake.
The frosting contains tequila as do the top of the cupcakes. But of course if you’d rather not add it, that is fine too. But we will make them here using it. After all, that’s the heart of the margarita.
For the cupcakes:
- 2 sticks of room-temperature, unsalted butter
- 2 cups granulated sugar
- 4 large eggs, room temp. and 1 large egg white
- 2 Tbsp. vegetable oil
- 2 3/4 cups flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 3/4 cups of whole milk PLUS 2 Tbsp.
- Grated peel of 4 limes, PLUS 1/4 cup of lime juice
- 1/2 tsp. pure vanilla extact
- tequila for brushing tops of cupcakes
Preheat oven to 350°. Line 24 cupcake pans with baking liners.
Using an electric mixer, beat the butter and the sugar until creamy. Gradually beat in the eggs, egg white and oil. Scrape down the sides of the bowl and mix again.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a measuring cup stir together the milk, TWO tablespoons of the lime juice and the vanilla. With mixer on low speed, add one-third of the wet mixture, alternating with one-third of the dry mixture, ending with the dry mixture. Mix in HALF of the grated lime peel.
Fill the baking cups about 3/4 of the way full. Bake in oven for about 22 minutes or until toothpick inserted in center comes out clean.
Remove from oven, transfer to cooling racks. Brush tops with tequila.
For the frosting:
- 1 stick room-temperature, unsalted butter
- 2 1/2 cups confectioners’ sugar
- 2 Tbsp. gold tequila
- 1 drop green food coloring
- 1 tsp. salt
- 2 Tbsp. remaining lime juice
- 1/2 tsp. vanilla
- remaining lime peel
Before I begin, I must say I wound up making a second batch of frosting. I wouldn’t recommend trying to double it at once, since there is so much sugar. I can only see a disaster coming out of that. I pipe mine on, so it goes quicker. Spreading it on, I think one batch would be sufficient.
Using the mixer, beat the butter until creamy. Beat in one cup of the sugar until creamy. Beat in the tequila, the lime juice, vanilla, salt, lime peel and food coloring until smooth and creamy. At first this looks awful. Adding and acid to butter makes it pretty lumpy and goopy and unappealing. Just continue beating and scaping until it’s creamy. It will happen.
Add the remaining confectioners’ sugar one-third at a time, until just soft enough to spread.
Add to piping bag or spread with a knife on the cupcakes. Decorate as desired.