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This post is long over due. I made these delicious cupcakes for "Cinco de Mayo" and took them to work. As you know May 5th was two weeks ago. The minute I set these cupcakes down and told my coworkers what they were, they were devoured immediately. Everyone especially loved the frosting. They all wished I had made an additional batch of frosting and brought it as Frosting Shots. It is that good! Thanks to "Created by Diane" for a fabulous recipe!
Margarita Cupcake Recipe
From “Created by Diane”
Bake at 350 for 18 minutes
Makes 12 cupcakes
1/2 cup unsalted butter (room temperature)
2/3 cups sugar
3 eggs (room temperature)
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp salt
Zest of two limes
1/4 cup fresh lime juice (I use the two I used for the zest) or margarita mix (the liquid prepared type)
(I’ve made these cupcakes both ways and they were equally delicious)
Beat the butter until pale, then add the sugar. Add one egg at a time, blend until all incorporated. Then add in flour baking powder and salt, followed by the lime juice or margarita mix. Then add the zest.
Once it’s all blended fill lined cupcake pan with batter 2/3 full. Bake at 350 for 18 minutes.
Having you butter are room temperature helps it to beat smooth, and eggs at room temperature prevent the cake from becoming too dry. (You can easily place the eggs in their shell in warm water for 2 minutes or take them out of the refrigerator for 30 minutes)
If you want to make Margarita cupcakes from a box cake mix, substitute the water for margarita mix, or the lime juice and add lime zest.
Margarita Frosting Recipe
1/2 cup butter (room temperature)
1/2 cup shortening
4-5 cups sifted powdered sugar
Yes, sifting makes a difference, it insures smoother frosting.
2 T. Tequila (Use margarita mix to substitute the Tequila and lime juice if you prefer or want alcohol free)
1T. lime juice
Beat butter, shortening until smooth, and then add in sifted powdered sugar along with your tequila and lime juice or margarita mix. I added a drop of green and a drop of yellow food coloring to achieve the light, lime colored green frosting. Once you’ve iced the cupcakes sprinkle on a little lime zest and coarse kosher salt.
From “Created by Diane”
Bake at 350 for 18 minutes
Makes 12 cupcakes
1/2 cup unsalted butter (room temperature)
2/3 cups sugar
3 eggs (room temperature)
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp salt
Zest of two limes
1/4 cup fresh lime juice (I use the two I used for the zest) or margarita mix (the liquid prepared type)
(I’ve made these cupcakes both ways and they were equally delicious)
Beat the butter until pale, then add the sugar. Add one egg at a time, blend until all incorporated. Then add in flour baking powder and salt, followed by the lime juice or margarita mix. Then add the zest.
Once it’s all blended fill lined cupcake pan with batter 2/3 full. Bake at 350 for 18 minutes.
Having you butter are room temperature helps it to beat smooth, and eggs at room temperature prevent the cake from becoming too dry. (You can easily place the eggs in their shell in warm water for 2 minutes or take them out of the refrigerator for 30 minutes)
If you want to make Margarita cupcakes from a box cake mix, substitute the water for margarita mix, or the lime juice and add lime zest.
Margarita Frosting Recipe
1/2 cup butter (room temperature)
1/2 cup shortening
4-5 cups sifted powdered sugar
Yes, sifting makes a difference, it insures smoother frosting.
2 T. Tequila (Use margarita mix to substitute the Tequila and lime juice if you prefer or want alcohol free)
1T. lime juice
Beat butter, shortening until smooth, and then add in sifted powdered sugar along with your tequila and lime juice or margarita mix. I added a drop of green and a drop of yellow food coloring to achieve the light, lime colored green frosting. Once you’ve iced the cupcakes sprinkle on a little lime zest and coarse kosher salt.
Then enjoy a fabulous Margarita Cupcake.
Don’t forget the salt!
Don’t forget the salt!
