Mine was okay. The bike race was Sunday so that was exhausting but when it wasn't raining, the day was really nice. I made these margarita cupcakes to celebrate. These are wayyyy better than the other ones I made. The others were way too limey and gross. These are the perfect amount of lime, tequila and sugar. And they didn't use margarita mix, which has High Fructose Corn Syrup... which is a big no-no in my book.
Recipe
Yields: 12-18 cupcakes
Cupcake Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
2 limes, zested and juiced
1/4 teaspoon vanilla extract
1/2 cup buttermilk, at room temperature (I used 1 cup almond milk with 1 Tablespoon white vinegar)
1 tablespoon tequila (for brushing the tops, if desired, I actually added to the cupcakes directly!)
Preheat oven to 325F. Line muffins tins with paper liners.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Mix in the lime zest, juice and vanilla (it may look curdled at this point, don't worry it will come together). With the mixer on low speed, add the dry ingredients (in three additions) alternately with the buttermilk, starting and ending with the dry ingredients. Beat just until incorporated.
Divide the batter among the paper liners, filling each about 3/4-full. Bake for 20-22 minutes, or until the cupcakes spring back when pressed and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and brush the warm cupcakes with tequila. Let rest for about 5 minutes, then remove the cupcakes from the pans and let cool completely before frosting.
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
2 limes, zested and juiced
1/4 teaspoon vanilla extract
1/2 cup buttermilk, at room temperature (I used 1 cup almond milk with 1 Tablespoon white vinegar)
1 tablespoon tequila (for brushing the tops, if desired, I actually added to the cupcakes directly!)
Preheat oven to 325F. Line muffins tins with paper liners.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Mix in the lime zest, juice and vanilla (it may look curdled at this point, don't worry it will come together). With the mixer on low speed, add the dry ingredients (in three additions) alternately with the buttermilk, starting and ending with the dry ingredients. Beat just until incorporated.
Divide the batter among the paper liners, filling each about 3/4-full. Bake for 20-22 minutes, or until the cupcakes spring back when pressed and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and brush the warm cupcakes with tequila. Let rest for about 5 minutes, then remove the cupcakes from the pans and let cool completely before frosting.
Frosting Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
2 3/4 - 3 cups confectioners' sugar (I used 2 3/4 cup)
1 1/2 tablespoons freshly squeezed lime juice
1-2 tablespoons tequila
pinch salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds. With the mixer on low, slowly add 2 3/4 cups confectioners' sugar a little at a time until completely incorporated and the mixture is smooth. Scrape down the sides of the bowl then beat in the lime juice, 1 tablespoon of tequila and the salt. Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl. Taste the frosting and decide if you want to add the remaining tablespoon of tequila. If so, beat to incorporate. If you want a slightly firmer consistency for piping, add the remaining 1/4 cup confectioners' sugar to the frosting.
2 3/4 - 3 cups confectioners' sugar (I used 2 3/4 cup)
1 1/2 tablespoons freshly squeezed lime juice
1-2 tablespoons tequila
pinch salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds. With the mixer on low, slowly add 2 3/4 cups confectioners' sugar a little at a time until completely incorporated and the mixture is smooth. Scrape down the sides of the bowl then beat in the lime juice, 1 tablespoon of tequila and the salt. Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl. Taste the frosting and decide if you want to add the remaining tablespoon of tequila. If so, beat to incorporate. If you want a slightly firmer consistency for piping, add the remaining 1/4 cup confectioners' sugar to the frosting.
No comments:
Post a Comment