Saturday, May 5, 2012

One Year Ago: Margarita Cupcakes

Happy Cinco de Mayo and Happy Birthday to my sister! One year ago, we celebrated with these margarita cupcakes.

A hint of lime in both the cake and the icing make these cakes more tart than sweet. And they taste better if you bake them while wearing a sombrero. Seriously.

Margarita Cupcakes
Makes 24 cupcakes

3 c. flour
1 T. baking powder
1/2 t. salt
1 c. butter, room temperature
2 c. sugar
4 eggs, room temperature
zest and juice of 3 limes
1 c. buttermilk
1/2 t. vanilla
4 T. tequila (optional)

1 c. butter, room temperature
2 3/4 c. powdered sugar
1 T. vanilla
1 T. lime juice
2 T. tequila (optional)
lime slices for garnish

Preheat your oven to 350° and line 24 muffin cups with paper liners.

Whisk flour, baking powder, and salt and set aside. Beat butter and sugar in an electric mixer, then add eggs one at a time. Add lime zest, juice, vanilla, and tequila if using. Stir in dry ingredients and buttermilk.

Fill baking cups and bake cupcakes for 20-25 minutes.

Whip butter in an electric mixer. Add powdered sugar and beat until smooth. Stir in lime juice and tequila, if using. Add more powdered sugar if icing is too soft. Store iced cupcakes in the refrigerator.

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