Wednesday, May 9, 2012

Margarita Cupcakes with Tequila Lime Buttercream


Happy Cinco de Mayo Everyone!

It's been awhile since my last post so, I figured what better to come back with than a festive Cinco de Mayo recipe.  Now, there are tons of margarita cupcake recipes on the web but, unfortunately most of which use boxed cake mixes.  There are a few from scratch recipes but, they didn't incorporate all of the traditional flavors of a margarita so, I had to think outside of the box.  I took a basic vanilla cupcake recipe that I adapted from a recipe I found in a book several years ago, and added three key margarita flavors; lime zest and juice, cointreau and of course tequila.  

Now, let's talk quality of ingredients.  Since the components of this recipe are primarily uncooked quality is key.  While I'm not saying you have to go top shelf, a good quality, great tasting tequila makes all the difference in the end result.  Also, to acheieve the best texture cupcakes and frosting all ingredients should be room tempertaure prior to preparing.

Ingredients - Cupcakes

3 cups AP flour
1 cup coconut milk
4 eggs
2 cups sugar
2 sticks unsalted butter
1/2 tsp salt
1/2 tsp orange extract (or Cointreau)
1 tbsp baking powder
3 limes, zest and juice
1/4 cup Corralejo Tequila (or your favorite)

Ingredients - Glaze

3 tbsp agave nectar
1 tbsp tequila
juice of a lime

Preheat oven to 325 degrees.

In a stand mixer with a paddle attachment; cream together the butter, sugar, tequila, lime juice and zest until light and fluffy.  Then add one egg at a time until completely incorporated.  Next, mix in the salt, baking powder and orange extract until combined, and then add the flour in three parts, and the coconut milk in two parts, mixing just until the batter comes together.  Using a 1/4 cup measure; fill each lined cupcake tin about three quarters of the way full and then bake for 23 to 28 minutes until a toothpick inserted into the center comes out clean.  [I start checking the cupcakes after they have baked for 20 minutes to ensure they do not get dry.]

To prepare the glaze; in a bowl, microwave the agave nectar, tequila and lime juice for 30 seconds and then gently whisk to combine.

While the cupcakes are hot brush glaze all over the tops, allowing it to soak in and then gently brushing on a little more and then set the cupcakes onto baking racks allowing them to cool completely.

Ingredients - Tequila Lime Buttercream

4 sticks unsalted butter
8 cups confectioners' sugar
8 to 10 tbsp tequila
6 limes juiced
1/2 tsp orange extract

In a stand mixer using a whisk attachment; combine the butter, tequila, orange extract and lime juice with 2 cups of confectioners' sugar until combined, then keep adding the remaining confectioners' sugar until the frosting becomes light and fluffy.  [Note: In between adding the confectioners' sugar I taste the frosting each time and adjust the flavoring accordingly.]

Using a piping bag, offset spatula or even a ziplock bag with the edge snipped, generously frost each cupcake and then top with lime zest and sea salt. 

7 comments:

  1. Margaritas in a cupcake form will bring me running to the table. Not only does the cake part have some delicious flavor, I really like the buttercream recipe as well. Perfect for any summer holiday! From scratch is always better than from a box. Glad you are back with this amazing recipe-yum!

    ReplyDelete
  2. Oooh... what a totally fun cupcake! I agree - a good quality tequila makes all the difference.

    ReplyDelete
  3. Perfect cupcake for Cinco de Mayo...but I'd eat them any day of the year!

    ReplyDelete
  4. These sound awesome! I will have to make them for a summer BBQ or something!

    ReplyDelete
  5. Those look totally delectable--the buttercream is to die for!

    ReplyDelete
  6. So... It doesn't say where to add the eggs...

    ReplyDelete
  7. @ Valmantha - good eye! Added how and when the incorporate the eggs.

    ReplyDelete