Thursday, 20 June 2013
I am a big fan of baking - cookies and cupcakes are my specialties. I really want to learn how to make French macarons and petite palmiers. {Anyone know of any good recipes?} I also enjoy making different cocktails. I am loving my classic mojitos lately.
So when I came across this cupcake recipe, I jumped at the chance to mix two of my favorite things - cupcakes and margaritas. This was a perfect summer treat and I hope you all enjoy it as much as I do!
You’ll need
For the cupcakes
:: ¼ cup lime juice {freshly squeezed}
:: 1+½ teaspoons lime zest
:: 1 cup milk {I used skim}
:: ¼ cup canola oil
:: 2 tablespoons tequila {I used silver}
:: ½ teaspoon vanilla extract
:: ¾ cup granulated sugar
:: 1+1/3 cups all-purpose flour
:: ¼ teaspoon baking soda
:: ½ teaspoon baking powder
:: ½ teaspoon salt
For the icing
:: ¼ cup butter {or margarine}, softened
:: 1 tablespoon milk
:: 3 tablespoons lime juice
:: 1 tablespoon tequila
:: {a tiny} drop of green food coloring {optional}
:: 2 cups confectioners’ sugar
:: Coarse salt or colored sugar crystals for decorating
The Cupcakes (makes 12)
1. Preheat oven to 350 degrees F and line muffin pan with cupcake liners. {Baking tip #1 - make sure your oven is fully preheated before adding the batter}.
2. In a large bowl, beat together {I prefer an electric hand mixer for cupcakes} lime juice and zest, milk, oil, tequila, vanilla, and sugar.
3. Sift in flour, baking soda, baking powder, and salt.
4. Mix until batter is smooth {Baking tip #2 - remember to occasionally wipe down the sides of the bowl with a spatula to incorporate all ingredients}.
5. Fill liners ¾ way full {Baking tip #3 - use an ice cream scoop with release mechanism to make sure the fills are even}.
6. Bake 20-22 minutes until a toothpick inserted comes out clean {Baking tip #4 - no peeking, it changes the temperature of the oven}.
7. Allow cupcakes to cool completely on a cooling rack before decorating.
The Icing
1. Blend butter until fluffy then stir in milk, lime juice, tequila, and food coloring.
2. Sift in 2 cups of confectioners’ sugar and blend {use a hand mixer on low} until creamy and smooth. Add a little more sugar {1 tablespoon at a time} to make it a desired consistency, you want it thick enough to be spreadable.
3. Spread icing over a fully cooled cupcake and top with coarse salt and a lime wedge or fun fiesta-colored sugar crystals.
Adapted from this cupcake book.
