Margarita Cupcakes

MAKES 2 DOZEN

INGREDIENTS

For the cupcakes:
  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 3 limes, juiced and the zest kept separate
  • ½ tsp. vanilla extract
  • 1 cup buttermilk
For the frosting:
  • 2 cups sugar
  • 8 large egg whites
  • Pinch coarse salt
  • 3 sticks (1½ cups) unsalted butter, at room temperature
  • 2½ tbsp. freshly squeezed lime juice
  • 2-4 tbsp. tequila


DIRECTIONS


To make the cupcakes:

  1. Preheat the oven to 325˚ F. Line two normal sized cupcake pans with some pretty paper liners.  (I used Wilton's paper liners)
  2. Grab a medium bowl, combine flour, baking powder and salt; stir to blend well.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy on med-high speed, 3-5 minutes.  
  3. One at a time blend in the eggs , mix well after each addition and scrape the sides of the bowl if needed.  Beat in the lime zest, lime juice and vanilla.  
  4. Turn the mixer to low speed, mix the dry ingredients in 3 additions beginning and ending with the dry ingredients, alternating with the buttermilk,   Beat each addition until just incorporated.
  5. Divide the batter evenly between the prepared cupcake liners, filling each about ¾ full, don't overfill
  6. Bake the cupcakes 20-24 minutes, or until toothpick inserted in the center comes out clean.  
  7. Let the cupcakes cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.  Brush the cooled cakes with gingerly with tequila to emphasize margarita flavor and to give the cupcake a kick.

To make the frosting:

  1. Combine the sugar, egg whites, and salt in a (Bain-Marie) heatproof bowl set over a pot of simmering water.  
  2. Heat until the sugar mixture reaches 160° F and the sugar has dissolved, whisk frequently.  
  3. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat until stiff peaks form on med-high speed  make sure the mixture has cooled to room temperature, about 8-10 minutes.  Reduce speed to medium and add the butter, 2 tablespoons at a time, adding more after each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on med-high speed until thick and smooth again, about 3-5 minutes more (Don't give up if it looks soupy, just keep going. it will come together eventually! might take a long time though)  Stir in lime juice and tequila and mix until fully incorporated and smooth.
  4. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.  Frost the cooled cupcakes with the buttercream.  Garnish with lime zest and lime slices as desired. Enjoy!

Recipe courtesy of  Annie's eats