Boozy Margarita Cupcakes
3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
4 large eggs
2 cup granulated sugar
4 limes – zested and juiced (2 tablespoon zest, ½ cup juice)
2 sticks (8 tablespoons) unsalted butter, at room temperature
½ teaspoon pure vanilla extract
¼ cup Cuervo Gold Tequila
1 cup buttermilk (or make your own)
Preheat oven to 350°F.
Prepare muffin tins with cupcake liners and set aside.
In a large bowl combine flour, baking powder and salt. Whisk to combine. Set aside.
In the bowl that you will prepare cupcake batter, add lime zest and sugar and mash together with a fork (or your fingers), until your sugar is coated in lime oils. Attach bowl to stand mixer and use paddle attachment (or prepare electric mixer). Add butter and whip until light and fluffy, about 3-5 minutes. Add eggs and vanilla. Mix until combined. Add lime juice and tequila. Your mixture may start to look funny here, just continue on with the next step. It will work itself out.
With mixer on low add dry and wet ingredients; add 1/3 dry ingredients to bowl, allow that to combine. Then add ½ of buttermilk wait for that to combine. Add another 1/3 of dry ingredients and mix. Add other ½ of buttermilk and mix. Then finally add remaining dry ingredients. Mix until combined. Stop to scrape down the bowl as often as needed. Do not over mix.
Fill cupcake liners 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out with few moist crumbs.
Cool on a wire rack. Frost cupcakes with Boozy Margarita Frosting when completely cool.
Boozy Margarita Frosting
1/2 cup unsalted butter
1/2 cup shortening
1/4 cup Cuervo Gold Tequila
3 tablespoons lime juice
1 1/2 tablespoons triple sec
¼ teaspoon salt
5 cups powdered sugar
In the bowl of an electric mixer, fitted with the whisk attachment, beat butter and shortening on medium speed until completely smooth (about 1 minute). Add 3 cups of powdered sugar about 1 cup at a time, beat until well combined after each addition. Add tequila, lime juice, triple sec and salt, beat to combine. Add remaining powdered sugar one cup at a time. Beat completed mixture for another minute or so until the batter is smooth and fluffy.
*If frosting is too thin, add powdered sugar to thicken it, about 1 tablespoon at a time until desired consistency is reached.
** If frosting is too thick, add cold water a tablespoon at a time until desired consistency is reached.
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.